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Creamy sausage cannelloni

Contains pork – recipe is for non-Muslims only

This quick, family-friendly dish with pork sausages, mustard and a hint of chilli can be made in advance and frozen to get ahead of your midweek meals

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 863
  • Carbohydrates 30
  • Saturated Fat 37
  • Sugar 7
  • Protein 22
  • Fat 72
  • Fibre 5
  • Salt 1.8

Nutrition per serving

  • Calories 863
  • Carbohydrates 30
  • Saturated Fat 37
  • Sugar 7
  • Protein 22
  • Fat 72
  • Fibre 5
  • Salt 1.8

Ingredients

  • 1 tbsp oil
  • 1 onion, chopped
  • pack of 6 pork sausages, squeezed out of their skins into chunks
  • 2 garlic cloves, finely chopped
  • 300ml double cream
  • 2 tbsp wholegrain mustard
  • ½ tsp chilli flakes
  • small pack basil, leaves shredded
  • 8 sheets fresh lasagne
  • 125g ball mozzarella, sliced

Method

  1. Heat the oil in a large frying pan and cook the onion for 3-4 mins over a medium-high heat. Add the sausage chunks and cook for another 5 mins to brown all over. Add the garlic and cook for 1 min before stirring in the cream, mustard, chilli flakes and seasoning. Cook for another 2 mins, then stir in the basil.

  2. Heat oven to 200C/180C fan/ gas 6. Divide the sausage chunks and some sauce between the lasagne sheets and roll each one up. Arrange in a casserole dish, spoon over the remaining sauce, then top with the mozzarella. You can freeze the dish at this point. If freezing, defrost fully before cooking. Bake in the oven for 20 mins until the pasta is cooked and the mozzarella gooey and crisp at the edges.

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