Spinach and sausage cannelloni

Spinach and sausage cannelloni


5 people made this

About this recipe: This delicious pasta bake is always a favourite. Italian sausage adds brilliant flavour, but you can use any pork sausage.

dobby London, England, UK

Serves: 5 

  • 225g grated mozzarella cheese, divided
  • 350g cottage cheese
  • 300g frozen spinach, thawed and squeezed dry
  • 50g grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/4 teaspoon dried oregano
  • 1 garlic clove, minced
  • 10 uncooked cannelloni
  • 450g Italian sausage, casings removed and chopped
  • 1 1/2 (500g) jars pasta sauce
  • 180ml water

Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

  1. In a large bowl, combine 1/2 of the mozzarella cheese, cottage cheese, spinach, Parmesan cheese, egg, oregano and garlic; stuff into uncooked cannelloni. Place in a lightly oiled or buttered 22x33cm baking dish.
  2. Add sausage into a large frying pan; cook over medium heat until no longer pink. Drain fat. Stir in pasta sauce; pour over cannelloni. Pour water along sides of baking dish.
  3. Cover and bake at 180 C / Gas 4 for 1 hour. Uncover; sprinkle with remaining mozzarella. Bake 5-8 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

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Reviews (1)


Great recipe. I used a spicy italian sausage in mine and it was lovely although the sausage was a little too spicy for my liking! I'll definitely be making this again but probably with a normal pork sausage. I also used a roasted red pepper sauce as that's all I had to hand but it was really flavourful. I will bake it for 45mins next time as the sausage was beginning to blacken although this is down to individual ovens. Thanks for the inspiration, a really tasty dish. - 25 Feb 2014

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