Italian Sausage and Ricotta Cannelloni
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!
Why You'll Love This Recipe
- Cheese Heaven: A creamy, dreamy ricotta filling with just the right amount of mozzarella and Parmesan to give it that gooey, cheesy pull.
- Easy Peasy: With just a few simple steps, you’ll have an impressive dish that tastes like it came straight from an Italian restaurant.
- Make-Ahead Friendly: This is a fantastic make-ahead dish. Prep it the night before, pop it in the fridge, and bake it when you're ready. Boom! Dinner’s done.
Italian Sausage and Ricotta Cannelloni is a delightful dish that combines the savory goodness of Italian sausage with the creamy richness of ricotta cheese.
The pasta tubes are generously filled with a flavorful mixture of cooked sausage, creamy ricotta, and aromatic herbs.
Baked to perfection with a layer of tomato sauce and melted cheese, every bite is a heavenly blend of textures and flavors.
Whether you're hosting a dinner party or simply craving a comforting meal, this cannelloni recipe will satisfy your taste buds and leave you wanting more.
Ingredients Needed For Italian Sausage and Ricotta Cannelloni
- Cannelloni Pasta Tubes
- Ricotta Cheese
- Cheddar Cheese
- Garlic
- Canned Tomatoes
- Fresh Spinach
- Pork Sausage
- Salt and Pepper,
- Thyme
Step-by-Step Instructions
Prep the Pasta:
Bring a large pot of salted water to a boil and cook the cannelloni pasta according to the package instructions until al dente (about 7 minutes).
Drain and rinse with cool water to stop the cooking process. You can add some oil to prevent the pasta from sticking together.
Prepare the Filling:
In a large skillet over medium heat, cook the sausage (with the casings removed) for 7-10 minutes, breaking it up into small pieces with a spoon.
Add the chopped garlic and canned tomatoes.
Stir in the spinach and cook for an additional 10 minutes, or until the spinach is wilted and the mixture is well combined. Remove from heat and drain any excess liquid from the pan.
Mix with Cheese:
Transfer the sausage mixture to a large bowl. Add the ricotta cheese, salt, and pepper, and stir until everything is well mixed.
This filling is what dreams are made of!
Stuff the Cannelloni:
Using a spoon (or a piping bag if you're feeling fancy), fill each cannelloni tube with the sausage and ricotta mixture. Leave about 0.7 cm (just under 1/4 inch) from each end of the cannelloni to prevent the filling from spilling out during baking.
Ready for the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with a thin layer of butter. Arrange the stuffed cannelloni on the sheet and sprinkle the shredded cheddar cheese generously over the top.
Bake to Perfection:
Bake the cannelloni in the preheated oven for about 25 minutes, or until the cheese on top is melted and golden brown.
Serve & Enjoy:
Garnish with fresh thyme for a pop of color and a touch of herby flavor. Serve with a side salad or garlic bread for a complete meal. Buon Appetito!
Tips for Perfect Cannelloni
- Cook the Pasta Right: Al dente pasta holds up better when stuffed and baked. Keep an eye on the cooking time to avoid mushy cannelloni.
- Drain the Filling: Make sure to remove excess liquid from the sausage mixture to prevent the filling from being too wet.
- Stuff Carefully: A little patience goes a long way here. Avoid overfilling the cannelloni to keep the filling inside during baking.
FAQ
Q: Can I use ground beef instead of sausage?
Absolutely! Ground beef, chicken, or turkey all work well as substitutes.
Q: What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Q: Can I make this dish ahead of time?
Yes! You can assemble the cannelloni up to a day in advance, cover it, and store it in the fridge. Just bake as directed when ready to serve.
Add-Ons & Variations
- Veggie Lovers: Add sautéed mushrooms, bell peppers, or zucchini to the filling for extra veggies and flavor.
- Cheese Swap: Try using mozzarella or provolone instead of cheddar for a different cheesy twist.
- Herb Boost: Mix in some fresh basil or parsley into the filling for an added herbaceous kick.
Why This Ricotta & Sausage Stuffed Cannelloni Deserves a Spot in Your Recipe Rotation
This Ricotta & Sausage Stuffed Cannelloni is not just another pasta dish—it’s a perfect blend of flavor, texture, and comfort worthy of a permanent spot in your recipe rotation.
The creamy ricotta adds a silky smoothness, while the cheddar on top brings a sharp, gooey finish.
Combined with the hearty sausage and vibrant spinach, every bite is a delightful explosion of flavors.
This dish doesn’t just taste amazing; it’s also packed with protein and nutrients from the spinach and tomatoes, making it a meal you can feel good about serving to your family.
Whether you're cooking for a special occasion or just need a comforting dish after a long day, this recipe is a winner.
Plus, it’s so easy to make, you’ll wonder why you haven’t been whipping up cannelloni more often!
So, the next time you're craving a restaurant-quality meal without the hefty price tag, reach for this recipe.
Your taste buds (and your loved ones) will thank you!
Let's Get Cooking!
This Italian sausage and ricotta cannelloni is more than just a recipe; it's a go-to when you need extra comfort and flavor.
Whether cooking for a crowd or treating yourself, this dish will become a new favorite.
Italian Sausage and Ricotta Cannelloni Recipe
Italian Sausage and Ricotta Cannelloni
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
