Description
Tender cannelloni tubes filled with Italian sausage, ricotta, parmesan & herbs, baked in bubbling marinara and covered in melted mozzarella.
Ingredients
Scale
- 12 cannelloni pasta tubes (or lasagna sheets rolled up)
- 4 cups marinara sauce (homemade or store-bought)
- 1 cup shredded mozzarella
- ¼ cup grated parmesan
- Fresh parsley or basil (for garnish)
- 1 lb (450g) Italian sausage (mild or hot), casings removed
- ½ cup ricotta cheese
- ½ cup mozzarella, shredded
- ¼ cup parmesan, grated
- 1 small onion, finely diced
- 2 garlic cloves, minced
- ½ cup chopped tomatoes or roasted red peppers (optional)
- 1 egg
- 1 tbsp Italian seasoning
- 1 tbsp fresh chopped parsley
- Salt & pepper
- 1 tbsp olive oil
- Extra marinara for bottom of dish
Instructions
- Cook the Sausage Filling: Heat olive oil in a pan over medium heat. Add Italian sausage and break it apart. Cook until browned. Add onion + garlic and cook 2–3 minutes. Remove from heat and cool slightly. In a bowl, combine cooked sausage mixture, ricotta, mozzarella, parmesan, chopped tomatoes/peppers (optional), egg, Italian seasoning, parsley, salt & pepper. Mix until fully combined — the filling should be creamy and rich.
- Prepare the Pasta Tubes: Option A — Parboil Cannelloni: Boil 4–5 minutes until pliable but still firm. Rinse with cold water. Option B — Use Oven-Ready Cannelloni (no-boil): Works perfectly with extra sauce. Option C — Roll Lasagna Sheets: Sometimes easier. Boil sheets, fill and roll up.
- Stuff the Cannelloni: Transfer the sausage mixture into a piping bag or large zip bag. Pipe filling into each cannelloni tube until tightly packed.
- Assemble the Dish: Preheat oven to 375°F (190°C). Spread a generous layer of marinara sauce on the bottom of a baking dish. Arrange stuffed cannelloni in a single layer. Cover with remaining marinara. Sprinkle mozzarella + parmesan across the top.
- Bake: Cover with foil and bake 25 minutes. Remove foil and bake 15 more minutes until cheese is bubbling and golden. Broil for 2–3 minutes for extra browning.
- Garnish & Serve: Finish with fresh parsley or basil, extra parmesan, and a drizzle of olive oil (optional). Serve hot with garlic bread or a fresh salad.
Notes
- For a vegetarian option, substitute Italian sausage with a plant-based sausage.
- Feel free to add more vegetables to the filling for added nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg