Delicious and warming pasta bake is full of flavour with every spoonful. Cannelloni style pasta stuffed with Italian chicken sausages, spinach and ricotta. Then cooked in a herbed tomato sauce and topped with three cheeses It is ideal to serve any night of the week, or for you to enjoy at your next gathering with family or friends.
Ingredients
400ml tomato passata
18 dried cannelloni pasta tubes
12 chicken chipolata sausages
4 shallots, finely diced
400g fresh spinach
300g ricotta
30g parmesan, grated
1 tbsp dried oregano
1 tbsp dried basil
Cheeses to top: mozzarella, red leister and mature cheddar
Method
Remove the sausages from their skins and fry in a non-stick pan on a medium-high heat, breaking up with a spatula until cooked
After 10-12 minutes, add in the spinach and cook until wilted
Remove and set aside to cool
In a large bowl, add the shallots, sausages, spinach, ricotta, parmesan and herbs and mix until all combined
Using a piping bag, add the mixture into the cannelloni pasta tubes, one by one until they are all full
Tip half the tomato passata into a large baking dish and stir in the dried herbs
Add the stuffed cannelloni onto the passata and top with the remaining sauce so the pasta is all covered
Top with the different cheeses and cook in the oven on 200C/180C fan/gas 6 and for 40-45 mins until the pasta is cooked and the cheese is melted and golden
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