Ricotta Sausage Triangles Recipes

BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Preheat oven to 425 F.
• Bring a large pot of salted water to a boil. When boiling, add rigatoni and cook until al dente. Drain and set aside.
• On the stove-top, heat a skillet over medium heat. Add loose sausage and cook, stirring regularly, until cooked through and browned in spots. Remove to a plate and set aside.
• To the same skillet, over medium heat, add the onion and cook, stirring until softened. Add garlic and cook and additional 30-45 seconds. Add the hand-crushed tomatoes, chopped basil leaves and a healthy sprinkling of salt and pepper. Bring to a simmer. Add sausage back to the skillet and cook a few minutes, to blend the flavours and warm the sausage again. Turn off heat and let stand until pasta is ready.
• When pasta is cooked, add to the skillet with the tomato sauce and sausage. Stir to combine. Spoon dollops of the ricotta mixture randomly on top. Sprinkle with the shredded mozzarella cheese.
• Bake in preheated oven for 25-30 minutes, or until golden and bubbly.

RICOTTA SAUSAGE TRIANGLES

Steps:

• Preheat oven to 375°F. Cook sausage and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain.
• Combine ricotta cheese, spinach and grated cheese in large bowl. Add sausage mixture, red peppers, olives, egg and seasonings; mix well.
• Unroll phyllo dough; place 1 sheet on work surface with 1 short side nearest you. Spray with cooking spray; cut into 4 lengthwise strips. Cover remaining phyllo sheets with plastic wrap, then a damp towel until ready to use.
• Place 1 generous tablespoon spinach mixture near 1 corner of 1 pastry strip. Fold corner of dough over filling to form triangle. Continue folding strip like a flag to make a triangle that completely encloses filling. Place, seam-side down, on baking sheet.
• Repeat with remaining phyllo sheets. Spray with cooking spray
• Bake 20 minutes or until golden brown.

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

SAUSAGE AND FETA PHYLLO TRIANGLES

Steps:

• In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up the lumps, until it is cooked through and transfer it with a slotted spoon to paper towels to drain. Add the oil to the skillet, in the fat cook the onion and the mushrooms, stirring occasionally, until the onion is softened, and in a bowl stir together the sausage, the onion mixture, the Feta, the red peppers, the cinnamon, the nutmeg, the bread crumbs, the parsley, the eggs, and salt and pepper to taste.
• On a work surface arrange 1 strip of the phyllo with a short side facing you, brush it lightly with some of the butter, and put 1 heaping teaspoon of the filling about 1 inch from the bottom end of the strip. Fold the lower right corner of the strip up over the filling, forming a triangle of the folded phyllo, continue to fold the filled triangle up the entire length of the strip, and brush the triangle lightly with some of the butter. Form more triangles in the same manner with the remaining phyllo, filling, and butter, transferring them to baking sheets as they are formed. The triangles may be made 1 week in advance and kept frozen in airtight containers. Do not thaw the triangles before baking. Bake the triangles in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until they are golden.

SAUSAGE SPANAKOPITA TRIANGLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Reduce heat to medium. Add spinach, green onions, and red pepper flakes. Continue cooking until the spinach is thawed, 3 to 5 minutes.
• Remove from heat and stir in ricotta cheese and feta cheese. Season with salt and pepper.
• Unwrap the phyllo dough and cover with a towel to keep it from drying out.
• Working with one sheet at a time, brush 1/2 of the sheet with melted butter. Fold it in half lengthwise. Place a 1/4 to 1/2 cup of filling in the top-left corner. Fold the bottom-left corner over into a triangle shape. Continue folding edge over edge until you reach the end of the dough and a triangle shape is formed. Place the triangle on the baking sheet. Repeat with the remaining ingredients.
• Brush all the triangles with melted butter.
• Bake in the preheated oven until golden brown, about 25 minutes.