Thursday, November 9, 2017

Instant Pot: Sausage & Mushroom Cannelloni

Fall weather means comfort food. One kind of comfort food is pasta, especially rich pasta dishes. I've always been a fan of stuffed pastas like cannelloni. If anything, think of cannelloni as the Italian version of the Mexican enchilada. Pasta sheets are filled, rolled and baked, similar to enchiladas. I recently made this Sausage & Mushroom Cannelloni and it definitely warmed us up and hit the spot...

As I mentioned, cannelloni is quite similar to enchiladas. For this recipe, rather than buying those hard, dried cannelloni pasta shells (which are difficult to fill), I used flat, no-cook lasagna noodles. The noodles are soaked in hot water until pliable, then filled and rolled. As for the filling, this recipe combined crumbled Italian sausage and mushrooms with a creamy 3 cheese mixture. Once you've filled your casserole dish with cannelloni, everything is topped with more sauce and cheese. It's all pressured cooked to a bubbly finish and garnished with more cheese and fresh parsley. If you wanted more color, the dish can be broiled just before serving.

Sausage & Mushroom Cannelloni
recipe adapted from Epicurious

1 package of fresh lasagna sheets (found in the refrigerated section at the store)
3 1/2 cups of your favorite marinara or meat sauce (homemade or store bought)
2 tsp extra virgin olive oil
2 cloves garlic, minced
1/2 cup finely chopped onion
1/2 pound Italian sausage, removed from casings
1 cup sliced white button mushrooms
1/4 cup white wine or dry vermouth

Filling:
8-ounce container whole-milk ricotta
1/2 cup 1/4" cubes of Asiago or sharp Provolone
1/3 cup grated Parmesan cheese
1/4 tsp black pepper
1 tbsp chopped Italian parsley



In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE and add oil to IP.  Add the garlic, onion, and mushrooms and sauté until onions and mushrooms begin to turn color. 

Add the sausage and crumble into the IP. Continue to cook until sausage is browned. 

Add the wine or vermouth and turn up the heat, stirring often until all the wine is absorbed and onions are golden. Transfer sausage mixture to a bowl and allow to cool.

Press KEEP WARM/OFF and place the IP trivet in the now empty IP pot and add 1 1/2 cups of water.

In a large bowl. combine the ricotta, cubed cheese, 2 tbsp Parmesan, parsley and pepper. Add the sausage and mushroom mixture to cheese mixture, tossing to combine. Note: The cheese filling can be made a day ahead and kept refrigerated. 

Lightly grease a 7" or 6" springform pan with cooking spray. Spread 1/2 cup of pasta sauce on the bottom of the springform pan.


Spread about 2 ounces (scant 1/3 cup) of the filling on lower two-thirds of each lasagna sheet and roll up from the short side. Lay in the springform pan seam side down in a single layer. I was able to get roughly 6 rolls in a single layer. Repeat and form another layer of cannelloni over on top of the original layer in the springform pan.

Pour the remaining pasta sauce over the rolls in the springform pan and sprinkle top with remaining 3/4 cup grated cheese. Cover with plastic wrap and top with foil. Carefully place springform pan on the trivet set in the IP. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 20 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 20 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects L00:20 (which is 20 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.


Preheat your broiler as you wait for the pin to drop and all pressure is released from the IP.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).


Meanwhile, preheat broiler.

Remove springform pan from IP and uncover.

Place springform pan on baking sheet and broil in preheated oven until browned to your preference, 

Let stand 10 minutes before cutting/serving.