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–+ servings

Italian Sausage and Ricotta Cannelloni

A frying pan containing chopped spinach, diced tomatoes, and cooked ground meat resembles a savory filling for Italian Sausage and Ricotta Cannelloni. A wooden spatula is partially visible, and the pan is placed on a white wooden surface.
Craving some delicious, hearty Italian food that doesn’t take hours to make? This Italian Sausage and Ricotta Cannelloni is packed with cheesy goodness, tender pasta, and a savory sausage filling. It's the comfort food that transports you straight to a cozy Italian trattoria!
Inna
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 8-10 Cannelloni Pasta
  • 3 ounces ricotta cheese
  • 4 oz Cheddar cheese
  • 3 cloves garlic finely chopped
  • 14 oz canned tomatoes
  • 2 oz fresh spinach you can also use frozen
  • 1 lb pork sausage
  • Salt and pepper to taste
  • Thyme optional for decoration

Instructions

  • Boil cannelloni in a large pot till al dente (about 7 minutes). Please check package directions before. Rinse them in cool water. You can also add a small amount of oil.
  • In a large skillet, cook casings removed sausages 7-10 minutes. Break sausages into small pieces with a spoon. Add garlic (crushed) and tomatoes. Add spinach. Cook it 10 minutes more and remove from heat. Remove any liquid from the pan.
  • Transfer meat to large bowl and add ricotta and seasoning.
  • Stuff cannelloni with filling. Step back about 0.7 cm from the edges of the cannelloni so that the filling does not fall out
  • Transfer cannelloni to a baking sheet greased with a thin layer of butter and add cheddar on the top.
  • Preheat oven to 375F and bake for 25 minutes
  • Garnish with thyme