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Easy double-decker cannelloni
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Family-favorite weeknight meal, quick and delicious.
Ingredients:
  • 9.20 gm olive oil
  • 680g packet beef, herb and garlic sausages
  • 2 x 410g cans chopped tomatoes and paste (with basil and garlic)
  • 500g fresh ricotta
  • 250g packet cannelloni
  • 250.00 ml finely grated parmesan
Instructions:
  • In a frying pan over medium-high heat, heat oil. Squeeze sausages from casings into the pan. Cook, stirring and breaking into pieces with a wooden spoon, for 8 to 10 minutes until browned. Drain excess oil. Add half the tomatoes. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, for 5 minutes until thickened. Let it cool for 10 minutes before serving.
  • Preheat the oven to 200°C/180°C fan-forced and generously grease a 2.5 litre rectangular ovenproof dish (6.5cm deep, 20cm x 23cm).
  • In a bowl, mix ricotta and egg. Season to taste. Carefully fill half of the cannelloni tubes with half of the sausage mixture using a teaspoon. Arrange in dish. Spread half of the tomato mixture over the cannelloni. Top with half of the ricotta mixture and sprinkle half of the parmesan on top. Fill the remaining cannelloni with the rest of the sausage mixture and place in the dish. Pour the remaining tomato mixture over the cannelloni. Spoon the remaining ricotta mixture on top and sprinkle with the rest of the parmesan. Cover the dish with foil and bake for 30 minutes. Remove the foil. Increase the oven temperature to 220°C/200°C fan-forced and bake for an additional 15 to 20 minutes until golden on top and pasta is tender. Let it stand for 5 minutes before serving.

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