Pork sausage, leek and ricotta cheese cannelloni baked in a simple tomato and thyme sauce and topped with a cheese bechamel sauce topping.
This is not a quick meal to make (almost 2 hours), but it is pretty easy, the tomato sauce is very hands-off and will cook whilst you prepare the stuffing, you can even use store-bought bechamel sauce.
Pork And Leek Stuffed Cannelloni
I love baked cannelloni, I don't cook it often, but it is one of my favourite comfort foods, and I think it is easier and just as satisfying as a classic lasagna bolognese.
I have a few variants on my site, a wonderful beef stuffed cannelloni and two vegetarian versions, a spinach and goats cheese cannelloni and a cauliflower and ricotta cannelloni.
My latest iteration uses good old British bangers, the formula for this sausage, leek and ricotta stuffed cannelloni is very similar to my other recipes.
A tomato sauce base, this one is flavoured with garlic and thyme, a stuffing made with sausage meat, leeks and ricotta cheese. I then top it all with a simple bechamel sauce, fresh buffalo mozzarella and parmesan cheese.
It may seem an intimidating thing to make, but it is easy and there are no pinch points on timing, so you can take all the time in the world to learn how to make this.
And once you have it licked, you can make any number of baked stuffed cannelloni recipes with your eyes closed!
Frequently Asked Questions
What sort of sausage is best?
Any fairly traditional British sausage would work well in this recipe, most butchers or supermarkets will also sell sausage meat. This means that you don't have to faff around removing the skins from the sausages.
I regularly make this with black pepper sausages from my local butcher, but I've also made it with Lincolnshire and Cumberland sausages.
Can I use store-bought white sauce?
Yes, you take all the shortcuts you like, but make sure you have a use for leftovers. This recipe calls for around 150ml (just over a half cup) which is much less than most jars.
Why do you make the tomato sauce in the oven?
Honestly, it is pure convenience! It reduces washing up, the oven is going to be on to preheat and it means juggling one less pan.
Chucking everything into the baking dish whilst the oven heats up just works.
Can I make this in advance?
Yes, you can take it to the stage just before baking, wrap it tightly and refrigerate it for 1-2 days. You can also cook it completely and then reheat it, although it is a little drier when using this method.
Do I have to pipe this into the cannelloni?
No, but I think that it is the easiest way to fill cannelloni tubes.
I have piping bags with a nozzle that are the perfect size, but you can use disposable bags, just cut the end so that it is a little smaller than the pasta and off you go.
Serving Suggestions
This sausage and leek stuffed cannelloni recipe is a hearty old beast, as a result, I rarely serve it with a "side".
Having said that I would usually add a nicely dressed side salad, but it really is not essential.
If you are feeling particularly hungry, some garlic baguette or cheesy garlic bread is perfect.
A left-field option would be this soft potato focaccia, it's become a favourite of mine of late and I batch-make it and keep some in my freezer.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comment section below the recipe.
- Hob/Stovetop.
- Oven and a grill/broiler if you want to add more colour.
- 25cm or 10″ frying pan.
- 15cm of 6″ saucepan.
- 25cm by 15cm (10″ x 6″) baking dish
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales a measuring jug, cups and spoons.
- Piping bag with a nozzle a little smaller than the cannelloni tubes.
Sausage, Leek and Ricotta Stuffed Cannelloni Recipe
Ingredients
- 10 Dried Cannelloni Tubes 125g
- 400 g Tinned Peeled Plum Tomatoes 14oz
- 2 Garlic Cloves
- 2 tablespoon Olive Oil
- 2 Sprigs Fresh Thyme
- 1 Generous Pinch of Salt
- 1 Generous Pinch of Black pepper
- 1 Medium Leek 100g
- 350 g Sausage Meat 12oz
- 200 g Ricotta Cheese ¾ Cup
- 125 g Fresh Mozzarella Cheese 4½oz
- 25 g Freshly Grated Parmesan Cheese ¼ Cup
For the Bechamel Sauce:
- 15 g Butter 1 tablespoon
- 15 g Flour 1½ tablespoon Flour
- 125 ml Milk ½ Cup
- ⅛ teaspoon Salt
- 1 Pinch White Pepper
Instructions
- Empty the tin of tomatoes into a 25cm x 15cm (10" x 6") baking dish, bash the garlic cloves with the side of a knife, add half of the olive oil, the sprigs of thyme, salt and pepper. Give everything a stir, then throw the dish in the oven at 180°C or 350°F and allow it to cook whilst you prepare the cannelloni.
- Clean the leek, remove and tough outer leaves and then cut it into thin rounds.
- Heat a 25cm or 10" frying pan over medium-high heat and when it is hot add the remaining olive oil and the shredded leeks, cook for 5-7 minutes, you want to add a little colour to the leeks, but not burn them, adjust your temperature as required.
- If you are using sausages remove the skins and when the leeks have browned a little, add it to the pan and cook over a high heat for 8-12 minutes. Be sure to stir this occasionally.
- Transfer the sausage mix to a bowl and allow it to cool for 5 minutes, then add the ricotta cheese and stir to combine. Have a taste now and check for seasoning adding salt and pepper as required.
- Pipe the sausage filling into the cannelloni tubes, then set aside.
- Heat a 15cm (6") saucepan add the butter for the bechamel sauce over a medium heat and when it has melted add the flour, then cook for 2-3 minutes.
- Stir in the milk bit by bit, making sure that all of the previous milk has been incorporated before you add any more, keep going until you have a nice smooth white sauce and then season with salt and white pepper.
- Remove the tomatoes from the oven, discard the thyme sprigs, then mash the tomatoes and garlic with a fork.
- Add the stuffed cannelloni tubes to the tomato sauce, then pour over the bechamel sauce. Tear the fresh mozzarella cheese, layer it over the bechamel, and sprinkle over the fresh parmesan cheese.
- Cover the baking dish with tin foil and bake covered at 180°C or 350°F for 30 minutes, then uncover the dish, turn up the heat to 220°C or 430°F and cook for 20 minutes. You can flash the cannelloni under the grill to get a little colour at the end if required.
- Allow to sit for 5 minutes before serving.