Please welcome Barrie McCorkle to the Chef’s Table and his first recipe for TIG. Good, hearty, rustic food never felt so good. We know you are going to fall in love with his style and enjoy cooking his straightforward, approachable recipes.
This first recipe is one of my favorites, packed with flavor and great for friends and family dinners. Enjoy!
1 package manicotti shells
1lb. spicy Italian sausage
1 tsp. Italian seasoning
½ white onion – diced
½ cup portabello mushrooms – diced
1 cup uncooked spinach – cut up
2 cloves garlic
½ cup white wine
2 cups whipping cream
½ tsp. salt
½ tsp. pepper
½ tsp. crushed red pepper
1 can diced tomatoes (get fresh jarred tomatoes if you can)
2 cups shredded mozzarella
¾ cup shredded parmesan
¼ cup olive oil
Cook manicotti shells as instructed and set aside. Heat olive oil over medium heat and add garlic. Once garlic starts to pop, about 30 seconds, add onion and mushrooms. Saute until onion is translucent and mushrooms are soft, then add spinach. Cook until spinach is cooked down (about 1 minute or so). Remove and set aside. Brown Italian sausage and add to the onion/mushroom/spinach mixture once cooked. Add white wine to the pan you cooked the sausage in and cook over medium heat until all leftover sausage pieces are incorporated into the wine, add whipping cream, salt, pepper, crushed red pepper. Reduce heat and simmer 15 minutes or until a thicker consistency.
Add diced tomatoes, mozzarella and parmesan to sausage/onion/mushroom/spinach mixture. Mix well and fill shells. Spoon a small amount of sauce in a 9″ x 13” baking dish and place filled manicotti shells in the pan. You will have some leftover stuffing mixture from the manicotti. Place remaining mixture in your sauce still simmering. Heat for 2 minutes more to incorporate and then pour over the manicotti.
Bake, uncovered at 350 degrees F for 20 minutes. Sprinkle with a little more parmesan and serve.