Sausage Potato Cottage Cheese Cannelloni

Printed from: www.grandmotherskitchen.net

Ingredients

Recipe Makes 24 Stuffed Cannelloni

Filling Makes: 8 cups

Potato Cottage Cheese Filling:

6 large russet potatoes

1 medium size onion, diced

1/4 cup plus 1 Tablespoon salted butter, cut into pieces

200kg cheese, mild, we use Monterey jack (about 1 cup when grated)

600 grams dry curd cottage cheese

2 eggs

1 teaspoon salt

ALSO NEEDED

250g package cannelloni pasta (more or less to the amount you actually make)

500g pre-cooked sausge of your choice

3 Tablespoons butter, melted to spread between each layer of cannelloni so they do not stick together

Directions

Preheat oven to 350 degrees F. when ready to bake.

1. Start by washing the the potatoes. Boil whole with the skins still on. When the potatoes are cooked, you will be able to spear them with a knife that will go through the center easily, drain the water out. Let them sit until you can handle them then peel the skins off the potatoes and put them back into the pot you boiled them in.

3. While the potatoes are boiling prepare the onions. Dice onions into very small pieces . We used a Mandoline Slicer which makes the job take seconds, but you and also chop by hand.

3. Melt the butter into a frying pan, add the diced onions and cook until tender and just golden brown. Shut off. Set aside.

4. Grate the cheese with a medium fine grater into a bowl.

5. Using a hand potato masher, mash the butter and potatoes together working out the lumps. Add the cooked onions and mash in. Add the grated cheese and continue to mash in. The warmth of the potatoes will melt the cheese.

6. Put the dry curd cottage cheese into a large bowl. Break in the two eggs and stir together. Add the salt and stir in.

Note: Dry curd cottage cheese is very lumpy. Use a hand immersion blender to blend the eggs and cottage cheese curds into a smooth mass.

7. Fold the cheese mixture into the potato mixture until evenly combined. The filler is ready to use.

8. Cook the cannelloni pasta al dente. Check here for pasta instructions. How To Cook Pasta

9. Slice the sausage.

10. Stuff the cannelloni. You can either scoop in with a small spoon or we piped ours in. To pipe in you need to put the filling into a piping bag or you can use a Ziploc bag and cut a small opening on one corner to pipe through.

11. Melt the butter and set near your working station. Place the filled cannelloni into a baking dish, layering them and applying a light coating of butter on each layer to keep from sticking together.

12. Arrange the sausage on top. Cover with a lid and place into the preheated oven. Bake 30-35 minutes.

Serve hot. Delicious with sour cream.

ENJOY!