Recipe for Cajun Stuffed Canneloni


1 pkg canneloni noodles, cooked to packag; e directions
2 lb cajun sausage, 1 hot, 1 mild
2 medium onions, chopped fine
3 tablespoon garlic, chopped
5 (10 oz.) frozen chopped spinach
6 oz italian cheese
6 oz italian seasoned bread crumbs
3 oz pickapeppa sauce
1 1/2 tablespoon cajun seasoning
16 oz sour cream
1/8 teaspoon cayenne pepper
2 tablespoon olive oil
1 cream sauce for canneloni:
2 (8 oz.) whipping cream
3 tablespoon flour
1 stick butter
6 oz italian cheese mozzarella cheese


Saute sausage until done, chop fine and set aside. Saute onions and garlic in 2 tablespoons olive oil until tender. Add sausage. Place frozen packs of spinach in microwave and thaw. Remove spinach and place in strainer. Add the spinach to the sausage mixture and blend. Add the Pickapeppa sauce, Cajun seasoning and cayenne pepper and cook for five minutes. Add the cheese and bread crumbs. Blend for one minute and remove form heat. Fold in sour cream and blend well. Let cool. Cool Canneloni noodles according to instructions on package. Cool and stuff with sausage mixture. Melt butter and add flour. Stir rapidly. Do not let mixture turn brown. Warm the whipping cream in microwave for one minute. Add to flour mixture. Stir and add cheese a little at a time and cook for about one minute or until smooth. Pour the cheese sauce over the Canneloni. Sprinkle the top with grated Mozzarella cheese and bake for 20 minutes at 350 degrees.

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