Italian sausage combines with spinach and ricotta, as well as other seasonings before being stuffed into cannelloni shells. The dish is then topped with pasta sauce and mozzarella cheese before being baked in the oven.
- 450g cannelloni shells
- 225g Italian sausage, casings removed
- 225g fresh spinach
- 225g ricotta cheese
- 225g grated mozzarella cheese
- 500g tomato pasta sauce
- 3 cloves of garlic
- 1 egg
- Juice of one small lemon
- 4 tbsp. Parmesan cheese
- Salt and pepper
- 1 tsp. dried oregano
Put the cannelloni shells into boiling salted water and cook for 4-5 minutes. Drain and set to one side.
Mince the garlic cloves and roughly chop the spinach. Dry-fry the sausage in a large frying pan until browned. Combine in a bowl with the spinach, ricotta, egg, garlic, lemon juice, parmesan, salt, pepper and oregano. Stir well.
Fill the cannelloni shells with the mixture, then put in a single layer in a baking dish. Cover with the pasta sauce and sprinkle with mozzarella, then cook in a 180C oven for 20 minutes.