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