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Sausage cannelloni
- Published: 29 Apr 20
- Updated: 18 Mar 24
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](https://www.deliciousmagazine.co.uk/wp-content/uploads/2020/04/960x1200-Cannelloni-stuffed-with-quick-sausage-meat-2-768x960.png)
This is comfort food at its finest and all it requires of you is 30 minutes of your time.
-
Serves four
-
Hands-on time 30 min
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
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- Recipe from April 2020 Issue
Nutrition
- Calories
- 575kcals
- Fat
- 30.8g (15g saturated)
- Protein
- 22.4g
- Carbohydrates
- 49.6g
- Fibre
- 5.1g
- Salt
- 1.6g
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