Spinach, Parmesan and sausage cannelloni recipe

By Angela Boggiano

  1. Serves 8
  2. Takes 30 minutes to make and about 45 minutes to cook
  3. Rating

An interesting adaption of the traditional Italian pasta dish. This recipe can also be frozen so it's an ideal option to make ahead.

tried and tested
Spinach, Parmesan and sausage cannelloni

Ingredients

  1. 600g fresh spinach, washed
  2. 14 (about 700g) good Cumberland sausages
  3. 2 garlic cloves, crushed, plus 1 garlic clove, thinly sliced
  4. Large handful fresh oregano, roughly chopped
  5. Large handful fresh flatleaf parsley, roughly chopped
  6. 75g freshly grated Parmesan
  7. 100g fresh white breadcrumbs
  8. 1 large free-range egg, lightly beaten
  9. 3 tbsp extra-virgin olive oil
  10. 700g jar passata
  11. 400g can chopped tomatoes
  12. 32 cannelloni tubes (we used
  13. 1½ x 250g boxes DeCecco dried Cannelloni Tubes)
  14. 600ml crème fraîche
  15. 250g mozzarella, roughly torn

Method

  1. 1. Preheat the oven to 180°C/fan160°C/gas 4. Place the washed spinach in a large saucepan with just the water that clings to its leaves, and heat until wilted. You may need to do this in 2 batches. Drain and set aside to cool. When cool, squeeze out any excess liquid between your hands, then roughly chop and set aside.
  2. 2. Split the sausages, then remove and discard the casings. Place the sausagemeat in a large bowl with the crushed garlic, half the oregano, the parsley, 50g of the Parmesan, the breadcrumbs and lots of seasoning. Add the egg and spinach, and mix really well.
  3. 3. Heat the olive oil in a large saucepan and gently cook the sliced garlic for just 30 seconds. Add the passata and chopped tomatoes to the pan, then fill the can with water and add this to the tomatoes. Stir in the remaining oregano and season well to taste. Simmer for just 15 minutes, until you have a loose tomato sauce mixture.
  4. 4. Meanwhile, fill the cannelloni tubes from both ends with the stuffing mixture. Pour the tomato sauce into the bottom of a large roasting tin (so the cannelloni can sit in a single layer; use the largest tin you can find or 2 medium-size ovenproof dishes) and lay the filled cannelloni on top of the tomato sauce in one layer.
  5. 5. In a bowl, mix the crème fraîche with half of the remaining Parmesan and a little water to loosen, then spoon over the cannelloni. Scatter with the remaining Parmesan, the mozzarella and a good grinding of black pepper. Bake for 30-35 minutes, until golden and bubbling. Serve with crunchy salad.

Nutritional info

Per serving: 986kcals, 68g fat (35.6g saturated), 33.2g protein, 63.9g carbs, 7.7g sugar, 3.1g salt

Chef's tip

To freeze: Cool and freeze the finished dish, wrapped well in cling film and kitchen foil, for up to 3 months. Defrost completely before reheating, covered, at 180°C/fan160°C/gas 4 for 20 minutes, until piping hot.

Wine Recommendation

A bright, lively Italian red such as a simple Chianti or Valpolicella would be lovely.

Comments

Please register or sign-in to leave a comment. We’d love to hear what you think.

homjak

November 29

webeditor

August 9

These sorts of dishes are notoriously calorific - to make it less so, use low-fat sausages and low fat creme fraiche which will lower the calorie and fat content. Otherwise check out our low calorie recipes by using the search facility. Regards, delicious.

nicolebalaam

August 2

very calorific can I make a healthly version?

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