By Gabifrancesrose
Cannelloni with sausage ragu and tomato sauce
12 steps
Prep:35minCook:40min
Updated at: Mon, 20 Nov 2023 09:50:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
44
High
Nutrition per serving
Calories1163.3 kcal (58%)
Total Fat59.1 g (84%)
Carbs86.6 g (33%)
Sugars5.6 g (6%)
Protein61.9 g (124%)
Sodium1590.6 mg (80%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Fry sausage meat for 10mins, remove to a plate and set aside
Step 2
Fry the onion, celery and sage to the sausage fat and fry on low heat until soft.
Step 3
Add the red wine and reduce by half
Step 4
Add the sausage back into the pan, and cook on low for 10mins then set aside
Step 5
When slightly cooled add the ricotta, half the parmesan, the egg and the breadcrumb. Season and set aside.
Tomato sauce
Step 6
Add olive oil to a medium saucepan, on low heat. Add the garlic and basil for 1 min. Add the passata and cover the pan. Cook for 10mins, the sauce should be a bit 'wet' to cook the pasta.
To construct the cannelloni
Step 7
Preheat oven to 160°c fan/ 180°c/ 350°F
Step 8
Spoon the sausage meat mixture into a piping bag or use a long spoon and fill the cannelloni tubes. If you use fresh pasta, roll the sheet pasta around a line of filling (like constructing a sausage roll) and place the cannelloni with the seam down in the oven proof dish or skillet.
Step 9
Put all the filled tubes in an ovenproof dish or skillet and cover with the tomato sauce
Step 10
Dot with the mozzarella and sprinkle the parmesan.
Step 11
Cover with foil, bake for 30min. Then remove and cook for 10min until the cheese is golden.
Step 12
Serve with garlic bread, salad and a glass of Italian red!
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