Italian Sausage and Spinach Cannelloni

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    Italian Sausage and Spinach Cannelloni

    Italian Sausage and Spinach Cannelloni

    (209)
    1hr


    190 people made this

    About this recipe: A fantastic pasta bake that is easy to make and full of flavour. Cannelloni is stuffed with a mix of Italian sausage, spinach, ricotta and Parmesan, then covered in pasta sauce and mozzarella and baked. Use cannelloni or large pasta shells for this fab dish.

    Ingredients
    Serves: 8 

    • 450g cannelloni
    • 225g Italian sausage, casings removed
    • 280g frozen chopped spinach - thawed, drained and squeezed dry
    • 225g ricotta cheese
    • 1 egg
    • 3 cloves garlic, crushed
    • 1/2 lemon, juiced
    • 4 tablespoons grated Parmesan cheese
    • salt and pepper to taste
    • 1/2 teaspoon dried oregano
    • 500g pasta sauce
    • 225g grated mozzarella cheese

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Cook pasta in salted boiling water for 8 to 10 minutes or until al dente; drain and rinse in cold water.
    2. Place sausage in a large, deep frying pan. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
    3. Preheat oven to 180 C / Gas 4.
    4. Stuff cannelloni with the sausage and cheese mixture and place in a baking dish in a single layer. Top with pasta sauce and mozzarella cheese.
    5. Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.
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    Reviews & ratings
    Average global rating:
    (209)

    Reviews in English (209)

    by
    85

    This was just GREAT! One change is that I used uncooked shells -- easier to stuff. Then covered with tomato sauce and baked according to directions. Came out perfect.  -  04 Oct 2001  (Review from Allrecipes US | Canada)

    by
    79

    Great recipe - just a few small suggestions - one is to layer the bottom of your baking dish w/spaghetti sauce and layer the shells on top of that - and definitely add some shredded mozzarella to the filling. I also use fresh spinach vs. frozen. Top w/sauce and mozzarella. Delicious - plus they make wonderful leftovers and keep well frozen!  -  30 Apr 2007  (Review from Allrecipes US | Canada)

    by
    32

    This was a real crowd pleaser and it was very simple to prepare. The fat and calories could be reduced by using low fat cheeses, and next time I make it I'll only use half the box of shells since there wasn't enough stuffing for the entire pound.  -  15 Jan 2001  (Review from Allrecipes US | Canada)

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