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Sweet Sausage and Arugula Manicotti

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Sweet Sausage and Arugula Manicotti

Sweet Sausage and Arugula Manicotti
Frances Janisch
Provided by:
total prep

Ingredients

  • 12 x 4.5-inch manicotti (1 1/2 pound box), cooked al dente
  • Kosher salt
  • Extra-virgin olive oil
  • FOR FILLING:
  • Extra-virgin olive oil
  • 1/2 pound loose Italian pork sausage
  • 3 cups lightly packed baby arugula, roughly chopped
  • 1 1/2 cups good quality ricotta
  • 2 large eggs
  • 1/2 cup finely grated Parmigiano Reggiano, plus 1 cup for topping
  • 1/2 cup shredded packaged mozzarella, for topping
  • FOR TOMATO SAUCE:
  • Extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme, leaves picked
  • 1 cup fresh basil leaves, torn
  • 1 28-oz can San Marzano tomatoes

Directions

  • Begin by making a quick tomato sauce: Set a medium sauce pan over medium-high heat. Add olive oil and saute onion and garlic until just translucent. Add thyme leaves, basil leaves then pour in canned tomatoes and juice. Break up tomatoes into smaller pieces with a wooden spoon. Bring to a simmer and cook for 20-25 minutes. Season with salt and pepper.
  • Make filling: Add olive oil to a large saute pan over medium heat. Once hot, add sausage and start to brown. Break it up into smaller pieces with a wooden spoon as it cooks. Once browned, add arugula to pan and cook until just wilted. Add extra olive oil as required. Season with salt and pepper. Spread out onto a plate then place in the refrigerator so it cools quickly.
  • In a large bowl add ricotta, eggs and parmesan. Stir well to combine, then add cooled sausage and arugula mixture. Set aside.
  • Using a pastry bag or a large zip-top bag, fill each manicotti with the cheese and sausage mixture. Fill from each end of the tube to the center for the best results. Set aside the filled tubes.
  • To assemble, spoon half the sauce into the bottom of an 8x11 baking dish. Arrange manicotti in rows and top with remaining sauce. Shower with grated parmesan and shredded mozzarella. Bake in the oven for 20-25 minutes until golden and bubbly. Finish under broiler for 2 minutes until slightly golden.