1 (4 ounce) can artichoke hearts, drained
1 (8 ounce) container cannellini pasta
1/2 teaspoon dried minced onion
1 teaspoon garlic powder
2 tablespoons white sugar
1 tablespoon olive oil
1 pound thin row or by ring cut pasta
1/2 pound sweet Italian sausage, thinly sliced
1 small Italian onion, sliced
1 (16 ounce) package uncooked spaghetti sauce
salt and pepper to taste
1 egg
1 tablespoon Italian seasoning
1/4 teaspoon dried oregano
In a skillet, heat olive oil over medium heat. Saute artichoke hearts in olive oil until golden brown. Remove from pan, drain, and place in a wire rack to cool.
Puree cannellini pasta in 1/2 cup of olive oil in food processor or blender jar. While pasta is pureeing, toss with chopped garlic; transfer to a large bowl and form into 1/2 inch thick rolls.
Add dried onion, garlic powder, sugar, olive oil, pasta and sausage. Stir well. Stir into chilled pasta mixture until well coated. Transfer each roll to a small plate or bowl and sprinkle pasta with tomato sauce. Transfer to second ungreased baking dish.
Place spaghetti sauce in heat, stirring constantly, until creamy. Transfer to tomato mixture.
Dredge spiral pasta sheets in olive oil before filling. Cover each pasta roll with little slices of artichoke hearts.
Bake in preheated oven for 20 minutes to 30 minutes or until bubbly and golden brown. Serve at room temperature.