Sausage cannelloni

Sausage cannelloni

Crumbled sausagemeat and passata come together to create a mighty filling in this budget-friendly sausage cannelloni recipe. Pasta tubes are stuffed with the filling, assembled in a dish and then covered with mascarpone and parmesan before going under the grill to bubble and bake.

Sausage cannelloni

This is comfort food at its finest and all it requires of you is 30 minutes of your time.

  • Serves icon Serves four
  • Time icon Hands-on time 30 min

Crumbled sausagemeat and passata come together to create a mighty filling in this budget-friendly sausage cannelloni recipe. Pasta tubes are stuffed with the filling, assembled in a dish and then covered with mascarpone and parmesan before going under the grill to bubble and bake.

This is comfort food at its finest and all it requires of you is 30 minutes of your time.

Nutrition: per serving

Calories
575kcals
Fat
30.8g (15g saturated)
Protein
22.4g
Carbohydrates
49.6g
Fibre
5.1g
Salt
1.6g

Ingredients

  • 200g cannelloni pasta tubes
  • 1⁄2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 garlic gloves, finely chopped
  • 3 thyme sprigs, leaves stripped
  • 6 x British outdoor-bred pork sausages, skin removed
  • 700g passata with basil
  • 2 tbsp finely chopped basil, plus extra leaves to serve
  • 100g mascarpone
  • 20ml hot fresh chicken stock
  • 20g finely grated parmesan
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the grill to high. Cook the cannelloni in a pan of salted water for 4-5 minutes until just soft, then drain. Run under cold water to separate, drain again and set aside.
  2. Meanwhile, heat the oil in a frying pan over a medium-high heat and fry the onion for 7-8 minutes until softening, then add the garlic and thyme and cook for a minute.
  3. Crumble in the sausagemeat and fry for 3-4 minutes until browned. Add 500g of the passata and some salt and pepper, then simmer for 5 minutes. Stir in the basil.
  4. Pour the remaining passata into the baking dish, then fill each cannelloni tube with sausage sauce and put in the dish in a single layer.
  5. Whisk the mascarpone and stock in a small bowl, then spoon over the top of the pasta tubes. Scatter over the parmesan, then grill for 4-5 minutes until lightly golden and bubbling. Scatter extra basil leaves on top and serve with a green salad.

Nutrition

Calories
575kcals
Fat
30.8g (15g saturated)
Protein
22.4g
Carbohydrates
49.6g
Fibre
5.1g
Salt
1.6g

Buy ingredients online

Recipe By

Ella Tarn

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Leftover chicken recipes

Chicken, spinach and ricotta cannelloni

Use up leftover roast chicken in this comforting cannelloni recipe...

Save recipe icon Save recipe icon Save recipe

Beef mince recipes

Beef cannelloni

A simple beef cannelloni recipe made special with a quick...

Save recipe icon Save recipe icon Save recipe

Budget pasta recipes

Sage and sausage pasta

Cheap to make and requiring just 5 ingredients, this comforting...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.