halfbakedharvest3.8
Spicy Italian Chicken Suasage, Spinach and Crepe Manicotti
Creamy cheesy manicotti filling rolled in a crêpe and then smothered in a creamy tomato sauce. Then baked till everything was all ooey gooey and warm! Holy yum!
👥 8 Servings⏱️ Prep & Cook: 2h⏳ Prep: 45 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pan
- ●cutting board
- ●oven
- ●skillet
- ●bowl
- ●saucepan
- ●food processor
- ●baking dish
📝 Preparation Steps
1
To make the crepes in a blender, combine all of the ingredients and pulse for ⏱️ 10 seconds. Place the crepe batter in the refrigerator for about ⏱️ 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to ⏱️ 48 hours.
2
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for ⏱️ 30 seconds and flip. Cook for another ⏱️ 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days. Makes about 20 crepes
melted butter3 tablespoonsButter (for coating the pan)
3
While the crepe batter rests make the filling. Preheat the oven to 400 degrees.
4
Grease a 9x13 inch pryex dish, set aside
5
Bring a large skillet to a medium-high heat. Add the ground chicken sausage to the pan and season with a good pinch of salt, pepper and crushed red pepper. Brown all over, about ⏱️ 7 minutes. Remove from the skillet and set aside.
6
Back in the skillet, add a tablespoon of oil. Add the mushrooms and sauté for ⏱️ 3 minutes, or until they start to soften. Add the garlic and a pinch of salt. Sauté 30 more seconds. Add the spinach and toss to wilt, maybe ⏱️ 2 minutes.
garlic (minced)3 cloves
7
In a large bowl, combine the chicken suasage, spinach and mushroom mixture with the provolone, mozzarella and parsley.
fresh parsley (plus more for garnish)2 tablespoons
8
In the meantime, pulse the tomatoes and sun-dried tomatoes in a food processor until smooth. Transfer them to a small saucepan. Stir in the cream and lightly simmer. Season with a small pinch of salt and pepper.
9
Pour about 1/2 cup of the creamy tomato sauce along the bottom of the baking dish.
10
Working with one crepe at a time place 1/8 of the filling down the middle of the crepe and roll, arrange them in the dish. Repeat with seven more crepes or until the filling has all been used (I got 8 total crepes). Once all the crepes have been filled, pour a decent amount (you can decide) of the tomato sauce over the manicottis. Cover and bake ⏱️ 30 minutes.
11
Let rest about ⏱️ 5 minutes.
12
Serve garnished with parsley, and the remaining tomato sauce and freshly grated parmesan!
fresh parsley (plus more for garnish)2 tablespoons
Nutrition Facts
calories
510 kcal
fat Content
27 g
serving Size
4 g
fiber Content
1 g
sugar Content
6 g
sodium Content
1036 mg
protein Content
19 g
cholesterol Content
131 mg
carbohydrate Content
29 g
saturated Fat Content
12 g
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