Name: Sausage and Ricotta Cannelloni
Ingredients: 1 oz. Parmesan, grated; 2 cups store-bought marinara sauce; Pinch of ground nutmeg; 1 lb. fresh pasta sheets or 12 oz. dried jumbo shells; 6 Tbsp. unsalted butter; 3 cups whole milk; 1 lb. sweet Italian sausage, casings removed; Kosher salt; 2 bunches green Swiss chard; Pinch of cayenne pepper; Kosher salt; 1 lb. whole-milk fresh ricotta; 3 Tbsp. extra-virgin olive oil; 3 Tbsp. all-purpose flour; Grated Parmesan

Cannelloni

What ingredients do I need to make Cannelloni?

Do I need to cook the Cannelloni pasta before stuffing it?

How do I make the filling for Cannelloni?

What is the best way to prevent the Cannelloni from drying out?

How long can I store leftover Cannelloni?

We’re all for a good store-bought marinara , especially in a recipe with multiple parts. But there is no substitute for homemade béchamel—of this we can be sure.

Milk

Wheat

Lactose Free

Cheese

gram

parmesan cheese

Pasta Sauces

milliliter

marinara sauce

Seasonings

ground nutmeg

Pastas & Noodles

dry pasta

Butter & Margarine

unsalted butter

whole milk

Bacon & Sausage

sweet italian pork sausage

Coarse Salt

Fresh Vegetables

chard

cayenne pepper

ricotta cheese

Oils

extra virgin olive oil

Flour & Meal

all purpose flour

grated parmesan cheese

Iron

Minerals

Added Sugar

Sugar

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Choline

Vitamins

Sodium

Potassium

Calcium

Vitamin A

Lutein+zeaxanthin

Vitamin C

Beta-cryptoxanthin

Calories from Fat

Calories

Cholesterol

Vitamin K

Zinc

Phosphorus

Magnesium

Water

Carbohydrates

Protein

Dietary Fiber

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Dietary Folate Equivalents

Vitamin B6

Beta-carotene

Pantothenic acid (B5)

Manganese

Alpha-carotene

Copper

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Sausage and Ricotta Cannelloni

Dairy

Pasta, Sauces, Grain

Baking Goods

Meat & Seafood

Produce

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