In The Kitchen - Italian Sausage and Cannellini Bean Ramekins

My husband informed me the other day that he wasn't eating pasta anymore, just as I was making cutlets for dinner and had planned a pasta side dish.  It was a good kick-in-the-pants to play and get creative with what I had in the pantry and I was quite pleased with the result. And, my husband liked it too and declared it was a "make again."  Whew!

Italian Sausage and Cannellini Bean Ramekins

Recipe by Laura Ashman Jolna

Ingredients

• 1 can cannellini beans (low sodium)
• 1 Tbsp fresh oregano, chopped
• 1 Tbsp fresh Italian parsely, chopped
• 1 Tbsp olive oil (I used Tuscan Herb)
• pinch salt & pepper
• 2 small zucchini, diced small
• 1 link mild Italian chicken sausage
• marinara sauce
• fresh basil, for garnish
• parmesan cheese, to finish

Cooking Directions

1. Roast diced zucchini tossed or sprayed with a little olive oil at 425 degrees for 10-15 min. Crumble sausage and cook in skillet until done.
2. In cuisinart, blend cannellni beans, oregano, parsley, olive oil, salt & pepper until smooth.
3. Spray ramekins with olive oil spray. Spoon in layer of bean puree on bottom. Next spoon layer of zucchini on top. Then add sausage and top with marinara sauce.
4. Bake at 350 degrees for 15 min. Sprinkle with parmesan cheese and basil and serve.

Buon Appetito!

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