- Pasta bakes
- Sausage pasta bakes
This is an unusal dish, not your normal cannelloni, but it tastes delish. I have made this for my hubby and our friends and everyone cleared their plates! It can be fiddly though, but it's definitely worth the while!
Stirlingshire, Scotland, UK
47 people made this
- 8 sausages
- 8 sheets fresh lasagne
- 350g jar sweet red pepper pasta sauce
- 100g (4 oz) mozzarella, grated
- 470g jar white sauce for lasagne
- 25g (1 oz) Parmesan cheese
MethodPrep:40min ›Extra time:40min › Ready in:1hr20min
- Preheat the oven to 190 C / Gas 5.
- Fry the sausages in a non-stick pan, turning regularly, for 5 mins or until browned.
- Dip the lasagne sheets into boiling water to make them flexible. Spread each with 1 tablespoon of the sweet red pepper sauce; place a sausage on top and roll up.
- Pour the remainder of the sauce into a baking dish and place each sausage cannelloni in the dish, side by side.
- Scatter the mozzarella over the cannelloni and pour over the white sauce. Sprinkle the Parmesan on top.
- Bake for 40 mins until golden-brown and bubbling hot!
Reviews & ratingsAverage global rating:(10)
Reviews in English (10)
Great recipe! I made my own pepper sauce as couldnt find it in local shops. Also could get fresh lasagne sheets but the dried ones worked well once i cooked them in boiling water for a minute or two. All worked well and my boyfriend loved it!-27 Sep 2011
This does take time to prepare and cook but is worth it in the end. I really enjoyed the end results.-19 May 2013
Delicious, especially if you use quality sausages. I've tried it with fresh lasagne sheets and the dried ones (bolied first of course), and have to say they taste better with fresh and it's far less fiddly and time consuming. Thanks for sharing... oh I also used a red lasagne sauce instead of red pepper sauce but turned out great.-21 Sep 2012
Olive Garden style Cannelloni al Forno
The trick to this Olive Garden-style Cannelloni al Forno recipe is processing the ingredients in a blender to achieve the smooth texture this dish is known for. This copycat recipe is spot on in the flavor department too.
- 1 cup red onion, diced
- 1 / 2 cup celery, diced
- 1 / 3 cup carrot, diced
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 pound ground veal
- 1 pound ground mild Italian sausage
- 1 pound ground chicken
- 1 / 2 cup white wine
- 1 1 / 4 cup beef broth
- 1 teaspoon Italian seasoning
- 1 bay leaf
- Salt, to taste
- Pepper, to taste
- 2 egg yolks
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 / 4 teaspoon ground nutmeg
- 3 / 4 cup Parmesean cheese, freshly ground
- Fresh pasta (highly recommended but could use dried cannelloni tubes)
- 2 eggs, beaten
- 1 teaspoon salt
- 2 cups flour
- 1 / 4 cup water
- 1 (16-ounce) jar high quality marinara sauce
- 1 / 2 pound Fontina cheese, grated
- 1 / 2 cup heavy cream
- 5 tablespoons butter
- 1 / 4 cup Parmesean cheese, grated
- Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened.
- Add the garlic, and cook 1 minute. Add veal, pork, and chicken. Cook, stirring occasionally, until meat is no longer pink. Drain excess liquid and grease thoroughly.
- Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper.
- Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
- Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper.
- Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
- Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside to cool.
- In a medium size bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
- On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thickness (recommend the #5 thickness setting on hand-crank pasta machine). Use machine or knife to cut into 4- x 5-inch strips.
- In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
- Place 1/3 of the cooled meat and parsley sauce mix into a blender or food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes. Repeat with remaining mixture until all filling ingredients are processed.
- Prepare Fontina Cheese Sauce by placing Fontina, cream, butter and Parmesan in a double boiler or a bowl in a saucepan of simmering water. Heat, stirring occasionally, until the cheeses have melted and the sauce is smooth and hot.
- Cover bottom of 9 x 13-inch baking dish with 1/4 inch of marinara sauce. Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to 9 x 13-inch baking dish. Repeat with the remaining noodles and filling, arranging in single layer.
- Ladle the remaining marinara sauce on one side of the cannelloni, leaving the other 1/2 of each tube without sauce. Spread the Fontina cheese sauce on the other 1/2 of the cannelloni and sprinkle with the remaining Parmesan cheese.
- Bake at 400 degrees F for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.
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I would love to make this and I have it in my head to make it in a lasagna form, but I have a question. In step 6, it says to add parsley. How much? It's not listed in the ingredients.
I just threw in a few tbs. of dried parsley. Though I made several adjustments due to ingredient availability, it turned out really good.
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- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 large onion, coarsely chopped
- 1 pound hot Italian sausage, casings removed
- 1 cup dry red wine
- One 28-ounce can peeled Italian tomatoes, drained and coarsely chopped, liquid reserved
- 1/2 teaspoon crushed red pepper
- Salt and freshly ground pepper
- 1 pound rigatoni
- One 19-ounce can cannellini beans, drained and rinsed
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons coarsely chopped basil, plus leaves for garnish
- 2 tablespoons unsalted butter, cut into small pieces
In a large, deep skillet, heat the oil until shimmering. Add the garlic and cook over moderate heat, stirring, until golden, about 1 minute. Add the onion and sausage break the meat up with a wooden spoon and cook until it just loses its pink color, about 7 minutes. Add the wine and cook over high heat until reduced by half, about 10 minutes. Stir in the tomatoes, their liquid and the red pepper and season with salt and pepper. Cook over moderate heat until slightly thickened, about 30 minutes.
Meanwhile, in a large pot of boiling salted water, cook the rigatoni until al dente. Drain well, reserving 1/2 cup of the pasta cooking water.
Add the rigatoni to the sauce and gently stir in the beans, 1/2 cup of Parmesan, the chopped basil and the butter. Cook, stirring gently, until heated through, about 3 minutes. Add some of the reserved pasta cooking water if the pasta looks dry. Transfer to warmed bowls, garnish with basil leaves and serve. Pass additional Parmesan at the table.
The recipe for cannelloni stuffed with meat
For the pasta: 11 oz flour type 00, 3 eggs.
For the filling : 1 rib of celery, 3 carrots, 1 onion, 2 cloves of garlic, 7 oz ground beef, 5 oz sausage, 1 egg, extra-virgin olive oil, salt, pepper, nutmeg, half a glass of red wine.
For the sauce: 17 oz tomato puree, 1 clove of garlic, extra-virgin olive oil, salt, fresh basil.
For béchamel (optional): 2 ½ oz butter, 1 oz flour, 2 cups milk, nutmeg, salt.
First, form a fountain with the flour and then add the eggs and begin to knead until you get a smooth and uniform mixture.
Make a ball of it, cover it with film and leave it to rest for 1 hour in the fridge.
Fry the garlic in a little oil in a pan and then add the tomato sauce and a pinch of salt.
Cook for 15 minutes, until the sauce thickens. Scent with a basil leaf and set aside. Now prepare the béchamel.
Put the butter in a pan, melt it and then add the flour. Mix well with a whisk and then slowly add the milk, salt, and nutmeg.
Continue stirring until the cream thickens.
Now comes the filling: sweat the finely chopped onion and garlic in a little oil.
Add the chopped celery, carrots and then the minced meat.
Remove the sausage’s casing, break up the meat with your hands, and add it to the fried onions.
Add the wine, salt, pepper, nutmeg and cook for 15 minutes.
Off the heat, add the egg and mix well.
Take the pasta from the fridge, divide it in half and start to roll it out with the pasta roller until you get sheets that are 2 mm thick.
Cut it into 6 x 2¾ inch rectangles that you will blanch one by one for a few seconds in a saucepan with salted water.
Roll out the sheets on a cloth, stuff them with a little filling and roll them upon themselves.
Butter a baking pan, arrange the cannelloni one at a time, cover with the tomato sauce and, if you want, with the béchamel sauce.
Cannelloni with Chicken Sausage & Spinach
This recipe is the ultimate comforting Sunday supper, with fresh pasta, sausage, cheese and two savory sauces. You can also use purchased dry cannelloni tubes for ease cook them in salted water, then stuff and bake as directed in the recipe.
Cannelloni with Chicken Sausage & Spinach
2 tsp. extra-virgin olive oil
3/4 lb. (375 g.) spinach, tough stems removed
Fine sea salt and freshly ground white pepper
2 oz. (60 g.) pancetta, cut into small dice
1 cup (6 oz./185 g.) minced shallots
1 lb. (500 g.) sweet Italian-style chicken sausages, casings removed
1/2 lb. (250 g.) fresh white mushrooms, brushed clean, quartered, and sliced thinly
1/2 cup (2 oz./60 g.) freshly grated Parmigiano-Reggiano cheese
Kosher salt for cooking pasta
Extra-virgin olive oil for greasing
Simple tomato sauce (recipe follows)
Bechamel sauce (recipe follows)
1/2 cup (2 oz./60 g.) freshly grated Parmigiano-Reggiano cheese
To make the filling, in a large frying pan over medium heat, warm the olive oil. Add the spinach and cook until wilted, about 4 minutes. Season lightly with sea salt and remove from the heat. Let cool, and then squeeze out as much moisture as possible. Chop and set aside.
Rinse the pan, return it to medium heat, and melt the butter. Add the pancetta and saute until nicely colored, about 5 minutes. Using a slotted spoon, transfer to a plate and set aside. Add the shallots to the pan and saute until tender, about 4 minutes. Reduce the heat to medium-low and add the sausage meat, 1 teaspoon sea salt, 1/4 teaspoon pepper, and the fennel. Saute, stirring to break up any clumps, until the sausage meat is lightly colored on the outside and just barely pink on the inside, about 5 minutes. Add the mushrooms and saute until tender, about 4 minutes. Add the spinach and saute for 4 minutes. Remove from the heat and stir in the pancetta and the cheese. Set aside.
Make the pasta dough as directed, then roll out the dough into sheets 1/32 inch (1 mm.) thick. Cut the pasta sheets into about twenty-four 3 1/2-by-4 1/2-inch (9-by-11.5-cm.) rectangles. In a large pot, bring 5 qt. (5 l.) water to a rapid boil. Add 2 tablespoons kosher salt and the pasta rectangles, in batches, and cook for 1 minute.
Preheat the oven to 400°F (200°C). Grease two or more baking dishes each large enough to hold 12 cannelloni. Reheat the tomato and bechamel sauces. Smear a layer of tomato sauce on the bottom of each baking dish. To fill the cannelloni, put a generous tablespoon of the filling along a short end of 1 rectangle and roll it up, making a small, secure bundle. Transfer the bundle, seam side up, to 1 of the prepared baking dishes. Repeat to assemble the remaining cannelloni. When all of the cannelloni are in the baking dishes, smear with a generous layer of tomato sauce and top with the same amount of bechamel. Sprinkle evenly with the cheese. Cover the dishes with aluminum foil and bake for 15 minutes to heat through. Remove the foil and continue to bake until the bechamel forms a golden crust, about 5 minutes. Let stand for 10 minutes before serving. Serves 6.
Simple Tomato Sauce
2 1/2 lb. (1.25 kg.) fresh plum tomatoes, peeled and seeded, or 1 can (28 oz./875 g.) plum tomatoes, drained
1/3 cup (3 fl. oz./80 ml.) extra-virgin olive oil
6 cloves garlic, lightly crushed but not minced
Fine sea salt and freshly ground white or black pepper
Coarsely chop the tomatoes, place in a colander in the sink, and let drain for 5 minutes. In a saucepan over medium heat, warm the olive oil. Add the garlic and saute, pressing with the back of a wooden spoon to release its juices, until it takes on a rich golden color but has not yet turned brown, 1-2 minutes. Remove and discard the garlic and immediately add the tomatoes, 1/2 teaspoon sea salt, and season to taste with pepper.
Using a fork or potato masher, press down on the tomatoes to break them up until they are in fairly fine pieces. Raise the heat to high and bring the tomatoes to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the tomatoes form a thick sauce, about 20 minutes. Remove from the heat and use right away, or let cool, cover, and refrigerate for up to 3 days. Makes about 4 cups (32 fl. oz./1 l.)
2 1/4 cups (18 fl. oz./560 ml.) milk
4 Tbs. (2 oz./60 g.) unsalted butter
3 Tbs. unbleached all-purpose flour
Generous pinch of freshly grated nutmeg
In a saucepan over medium heat, warm the milk until small bubbles appear around the edges of the pan, then remove from the heat. While the milk is heating, in a heavy saucepan over low heat, melt the butter. Add the flour, stir vigorously with a wooden spoon to remove any lumps, and cook, stirring continuously, until aromatic but not brown, about 2 minutes. Remove from the heat and let cool for 3-4 minutes.
Return the pan with the flour to low heat and slowly drizzle in the warm milk, whisking constantly. (If lumps start to appear, either you are adding the milk too quickly or the heat is too high.)
When all of the milk has been added, raise the heat to medium and bring to a boil, whisking constantly and making sure to reach the bottom and sides of the pan. Reduce the heat to medium-low, add the nutmeg and 1/4 teaspoon sea salt, and simmer gently, whisking often, until the sauce thickens enough to coat the back of a wooden spoon, about 5 minutes.
Remove from the heat and evaluate the consistency of the sauce. If lumps are still visible, pour the sauce through a fine-mesh sieve into heatproof bowl. Use right away, or cover, pressing plastic wrap directly onto the surface of the sauce to prevent a skin from forming, let cool, and refrigerate for up to 5 days. To reheat, warm the sauce in a pan over low heat, and whisk in warm milk to thin as needed. Makes about 2 cups (16 fl. oz./500 ml.)
/>Adapted from Williams-Sonoma The Pasta Book , by Julia della Croce (Weldon Owen, 2010).
smallchange 06/06/09 23:39
Gah. Just re-read the recipe. where the first line is brown the sausages [blush] Am revising my score. Null points for my recipe reading skills.
smallchange 06/06/09 23:37
This was lovely and a big hit with the whole family. I did muck up a bit by not reading the recipe properly only having dry lasagne but pre-cooking the sheets worked fine. The only thing I'll change next time is maybe browning the sausages or even removing the skins. They were a little peely wally although properly cooked.
dizzydixies 29/11/08 00:49
this was lovely and tasted all the better due to it being so easy that even dh could make it bless him!
TheDoctorsWife46 15/08/08 18:36
This was really easy to make and I made both pasta and white sauce from scratch. My DH said it was the best thing I had cooked in ages!
bogie 20/01/08 22:35
- 12 ounces dried cannellini beans (about 1 ¾ cups), soaked overnight
- 6 larges eggs
- 1 cup finely chopped flat-leaf parsley
- ½ cup grated Parmesan cheese
- ¼ cup all-purpose flour
- ½ teaspoon salt, divided
- 1 tablespoon extra-virgin olive oil
- 8 ounces Italian turkey sausage, casings removed
- ½ medium onion, diced
- 3 cloves garlic, chopped
- 4 cups low-sodium chicken broth
- 1 head escarole, coarsely chopped (10 cups)
- ¼ teaspoon ground pepper
- Lemon wedges for serving
Drain the soaked beans and rinse. Place in a large pot and add water to cover by 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 1 to 1 1/2 hours. (Alternatively, cook beans in a pressure cooker or slow cooker.) Reserve 2 cups of the cooking liquid and drain the beans.
Meanwhile, preheat oven to 350°F. Line the bottom of a 9-by-13-inch baking dish with parchment paper.
Whisk eggs, parsley, Parmesan, flour and 1/4 teaspoon salt in a large bowl. Pour into the prepared baking dish. Bake until firm, about 15 minutes. Loosen the edges with a spatula. While still warm, invert onto a cutting board. Remove the parchment and cut the frittata into 1/4-inch cubes.
Heat oil in the pot over medium heat. Shape sausage into 3/4-inch balls and add them to the pot. Cook, turning occasionally, until browned all over, about 5 minutes. Add onion and garlic and cook, stirring frequently, until the onion is translucent, 5 to 8 minutes. Stir in broth and the reserved cooking liquid, scraping up any browned bits. Increase heat to high and bring to a boil.
Add escarole, the beans and the remaining 1/4 teaspoon salt and pepper. Return to a boil. Cook until the escarole is just tender, 3 to 5 minutes. Serve the soup topped with the egg &ldquocroutons&rdquo and with lemon wedges, if desired.
To Make Ahead: Refrigerate beans and reserved cooking liquid (Step 1) separately for up to 3 days.
Step-by-Step Guide to Prepare Perfect Lobster and Crab Cannalloni
Lobster and Crab Cannalloni. Crab and Ricotta Cannelloni Three of my favorite things all in one! Shrimp and Crab Cannelloni w/ Roasted Red Pepper Sauce. My favorite station on television is the Food Network channel.
When it comes to behavior, crabs are social and cooperative animals. They help feed and protect each other but can also display aggression towards each other. Lobsters, on the other hand, are solitary creatures.
Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, lobster and crab cannalloni. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Lobster and Crab Cannalloni is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Lobster and Crab Cannalloni is something which I’ve loved my whole life.
Crab and Ricotta Cannelloni Three of my favorite things all in one! Shrimp and Crab Cannelloni w/ Roasted Red Pepper Sauce. My favorite station on television is the Food Network channel.
To begin with this recipe, we have to first prepare a few components. You can have lobster and crab cannalloni using 33 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Lobster and Crab Cannalloni:
They also have a longer lifespan than crabs. Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. This decadent pasta dish is perfect for special occasions!
Steps to make Lobster and Crab Cannalloni:
- Spray a 9 by 13 inch baking dish well with bakers spray.
- Make sauce.
- In a large skillet melt 2 tablespoons butter, add lobster shells and cook until light brown.
- Add chicken stock, vinegar, worceshire sauce, onion, carrot, celery, garlic, bay leaf, thyme, Cajun seasoning and hot sauce. Bring to a simmer and cook until liquid is reduced to 2 cups.
- Strain and set aside stock.
- Heat remaing 8 tablespoons butter in a saucepan, add flour and whisk 3 minutes not allowing it to color.
- Slowly whisk in stock, then cream and tomato paste cook about 10 minutes stirring often until a Creamy sauce. Add Romano cheese,pepper to taste, parsley, green minions and salt and pepper to taste Remove from heat.
- Make Filling.
- In a bowl mix Boursin cheese, pepper jack cheese, 1/2 cup sauce. green onions and parsley until blended.
- Carefully fold in crab and lobster keeping seafood in chunks.
- Make Cannalloni.
- Lay each pasta sheet flat.
- Add some filling and roll up.
- Cover bottom of prepared pan with some sauce.
- Place filled Cannoli in pan.
- Cover top with sauce.
- Sprinkle with Romano cheese, and green onions. Bake, covered with foil until hot about 20 to 25 minutes.
Cannelloni are stuffed with a flavorful mixture of crab and ricotta, then coated in a creamy, velvety béchamel sauce. This was originally an older recipe of mine that I recently gave an update to. From Review : Loved this place . of Vinhas D' Alho. We started with the cannelloni crab, then my girlfriend had the cod with chick pea and sausage puree, and I had the amazing seabass with lobster puree and garlic broccoli. Cooking this cannelloni dish with friends can be a fun experience.
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Top tips for making sausage casserole
To make sure your leftovers keep well, we'd recommend storing them in an airtight container or Tupperware. Leftovers can be stored in an airtight container in the fridge for up to two days, three days at most. If you're not going to eat the sausage casserole in time, you could pop it into the freezer and freeze it for up to one month. Defrost in the fridge and make sure you reheat thoroughly before serving.
To reheat your sausage casserole opt for the microwave. It's a quick option when you're short on time and does the trick. Portion the sausage stew out first to make sure you reheat as thoroughly as possible. Place in a microwavable bowl and put on full heat for 3-5 minutes depending on the portion size. Make sure it's piping hot before serving. You can test this by cutting one of the sausages in half and feeling the inside.