Italian Sausage and Ricotta Cannelloni

Name: Italian Sausage and Ricotta Cannelloni
Total time: 95 min
Ingredients: San Remo Cannelloni 250g; 50g Parmesan, finely grated (Grana Padano or Parmigiano Reggiano); ¼ cup olive oil; 1 onion, finely chopped; 4 cloves garlic, finely sliced; 2x 400g tins whole tomatoes; 1 cup basil leaves; ¼ cup extra virgin olive oil; 300g Italian pork and fennel sausages, sliced to remove the meat and meat pulled apart into 3cm pieces; 4 cloves garlic, finely chopped or grated; 1 tsp chilli flakes (optional); 1 tsp fennel seeds; 400g ricotta; 100g baby spinach, roughly chopped; 100g Parmesan, finely grated (Grana Padano or Parmigiano Reggiano); 30g unsalted butter; 30g plain or 00 flour; Pinch of finely grated nutmeg; 300ml full cream milk

sanremo.com.au

Indulge in the ultimate comfort food with Tori’s (@intothesauce) Italian Sausage and Ricotta Cannelloni!

View full recipe on sanremo.com.au

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Ingredients

San Remo Cannelloni 250g
50g Parmesan, finely grated (Grana Padano or Parmigiano Reggiano)
¼ cup olive oil
1 onion, finely chopped
4 cloves garlic, finely sliced
2x 400g tins whole tomatoes
1 cup basil leaves
¼ cup extra virgin olive oil
300g Italian pork and fennel sausages, sliced to remove the meat and meat pulled apart into 3cm pieces
4 cloves garlic, finely chopped or grated
1 tsp chilli flakes (optional)
1 tsp fennel seeds
400g ricotta
100g baby spinach, roughly chopped
100g Parmesan, finely grated (Grana Padano or Parmigiano Reggiano)
30g unsalted butter
30g plain or 00 flour
Pinch of finely grated nutmeg
300ml full cream milk