Sausage, Leek and Ricotta Stuffed Cannelloni Recipe
Baked cheesy cannelloni makes for cracking comfort food and these bad boys are stuffed with leek, herby British sausage and ricotta cheese and are cooked in the simplest of tomato sauces before being topped with bechamel sauce, fresh mozzarella and parmesan cheeses.
Servings 2 Servings
Calories 1301kcal
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.
Nutrition
Serving: 1 | Calories: 1301kcal | Carbohydrates: 50g | Protein: 58g | Fat: 97g | Saturated Fat: 38g | Polyunsaturated Fat: 48g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 2261mg | Fiber: 4g | Sugar: 13g
