Name: Sausage and ricotta cannelloni
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Ingredients: 100ml/3½fl oz red wine; 400g/14oz Italian sausages, skins removed and sausage meat finely chopped; 1 onion, finely chopped; 4 sage leaves, roughly chopped; 400g/14oz ricotta; 1 free-range egg, beaten; 100g/3½oz panko breadcrumbs; 600g/1lb 5oz passata; 4 basil leaves; 200g/7oz mozzarella, cut into 1cm/½in cubes; 2 x 250g/9oz packets dried cannelloni tubes; 150g/5½oz parmesan, grated, plus extra to serve; 4 tbsp olive oil; salt and freshly ground black pepper; 2 sticks celery, finely chopped; 1 garlic clove, thinly sliced

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?

Sausage and ricotta cannelloni, topped with a rich, homemade tomato sauce and baked mozzarella. What's not to love about that?

Milk

Eggs

Wheat

Wine

milliliter

red wine

Bacon & Sausage

gram

italian pork sausage

Fresh Vegetables

onion

fresh sage

Cheese

ricotta cheese

cage free eggs

Other Bread

panko

Canned Vegetables

tomato puree

fresh basil

mozzarella cheese

Pastas & Noodles

manicotti pasta

parmesan cheese

Oils

olive oil

Seasonings

Salt & Pepper

celery

garlic

Cholesterol

Vitamin C

Vitamins

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Potassium

Minerals

Selenium

Niacin (B3)

Pantothenic acid (B5)

Folic Acid (B9)

Beta-cryptoxanthin

Lycopene

Zinc

Copper

Calcium

Iron

Magnesium

Phosphorus

Sodium

Manganese

Vitamin A

Thiamin (B1)

Riboflavin (B2)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Meat & Seafood

Produce

Dairy

Bakery

Pasta, Sauces, Grain

Baking Goods

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