Italian Sausage and Spinach Cannelloni

    1 hour

    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.

    197 people made this

    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

    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
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    Reviews in English (165)


    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)


    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)


    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)