Chicken Sausage Manicotti with Creamy Spinach Artichoke Pecan Pesto

Ingredients

• Pesto:
• 1 cup canned artichoke hearts
• 1 cup fresh basil
• ¼ cup pecans
• 2 cloves garlic
• 2 tablespoons lemon juice
• ¼ cup olive oil
• 3 tablespoons grated Parmesan (optional)
• 3 tablespoons almond milk
• Manicotti:
• 1 box Cappello’s Lasagna Sheets
• 16 ounces hot Italian chicken sausage, casings removed
• 15 ounces ricotta
• 1 cup fresh spinach
• 2 cups cherry tomatoes, chopped

Instructions

• To make the pesto, combine all ingredients in a food processor and blend until smooth and creamy. Set aside.
• In a large skillet over medium heat, cook sausage 5-8 minutes, or until brown and cooked through, crumbling with a wooden spoon as it cooks.
• Drain sausage and place in a large bowl. Stir in ricotta, spinach, and ¼ cup of pesto until well combined.
• Preheat oven to 350ºF.
• Bring a large pot of water to a boil. Cut lasagna sheets in half.
• Place noodles, 2-3 at a time, in boiling water. Cook 90 seconds, stirring gently so they do not stick together. Remove from water, place on a baking sheets lined with parchment paper so they do not touch.
• Continue with remaining noodles.
• Scoop ¼ cup of sausage-ricotta mixture into the center of each lasagna sheet, and roll into a tube.
• Heat the manicotti in the oven, 5-8 minutes, or until warm.
• Serve warm with 2 tablespoons spinach-artichoke pesto, garnished with cherry tomatoes.

Additional Info

• Serves: 6