Italian Sausage & Ricotta Cannelloni

Italian Sausage & Ricotta Cannelloni
Italian Sausage & Ricotta Cannelloni 🍝🌿 Using San Remo's Instant Cannelloni, a baked pasta never fails when bringing family and friends together. You can prep everything in advance and bake before serving, using San Remo instant cannelloni which require no pre-boiling; making it truly stress free in my eyes.


For the tomato sauce:

  • ¼ cup olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, finely sliced
  • 1 cup basil leaves
  • 2 x 400g tins whole tomatoes

For the filling:

  • ¼ cup extra virgin olive oil
  • 300g Italian pork and fennel sausages, sliced to remove the meat and meat pulled apart into 3cm pieces
  • 4 cloves garlic, finely chopped or grated
  • 1 tsp fennel seeds
  • 1 tsp chilli flakes (optional)
  • 400g ricotta
  • 100g baby spinach, roughly chopped
  • 100g Parmesan, finely grated (Grana Padano or Parmigiano Reggiano)

For the bechamel:

  • 30g unsalted butter
  • 30g plain or 00 flour
  • Pinch of finely grated nutmeg
  • 300ml full cream milk
  • 50g Parmesan, finely grated (Grana Padano or Parmigiano Reggiano)

For the assembly:

  • 250g San Remo Instant Cannelloni
  • Piping bag
  • 50g Parmesan, finely grated (Grana Padano or Parmigiano Reggiano)

Serves 6


  1. Preheat oven to 180°C.
  2. First, make the tomato sugo. Heat olive oil over low heat in a saucepan.
  3. Add onions and garlic to oil and sweat on low heat, until translucent.
  4. Crush in tinned tomatoes by hand, then add basil and a good pinch of salt.
  5. Cook on low for 30-45 minutes, stirring occasionally and breaking up tomatoes with the back of a wooden spoon.
  6. For the cannelloni filling, heat olive oil in a pan over medium high heat.
  7. Fry sausage pieces until golden brown.
  8. Add garlic, chilli and fennel seeds and cook until fragrant, breaking up the sausage until ground while they cook.
  9. Pour into a mixing bowl, add ricotta, baby spinach and Parmesan and stir to combine. Taste the mix and then season (the sausage is already salty so it won’t need much).
  10. Spoon into a piping bag and set aside.
  11. For the bechamel, melt butter over medium heat in a saucepan.
  12. Whisk in the flour and nutmeg and cook, stirring constantly, until deeply golden. It will smell toasty and biscuity.
  13. Bit by bit, whisk in the milk over medium heat. Continue to whisk whilst heating until the sauce is smooth and noticeably thickened, then turn off the heat.
  14. Whisk in Parmesan and season to taste.
  15. Cover with a lid to prevent a skin forming.
  16. Pour half of the tomato sauce into the base of a large oven dish (approx 25x40cm).
  17. Pipe filling into cannelloni tubes, then place them in a single layer in your oven dish.
  18. Top with remaining tomato sauce, cover with bechamel and finish with Parmesan.
  19. Bake uncovered for 30-35 minutes, until bubbling at the sides and top is golden brown. You can use the grill setting at the end to brown the top further if needed.
  20. Remove from the oven and cool for at least 10 mins before serving.

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