This was a meal intended for friends, but they never stayed for dinner in the end.
But I made it to feed 4 and after I’d had my portion, the love finished the rest 😛
It was pretty beautiful and I’ll definitely make it again.
This is a recipe from one of my Delicious magazines, but I haven’t used the same quantities, ingredients or methods, in some cases.
- 6 Cumberland sausages (approx 350g)
- 160g bag baby spinach
- 2 garlic cloves, 1 crushed, 1 finely sliced
- 1 tbsp dried oregano
- Handful of fresh parsley, chopped
- 40g parmesan, grated
- 50g breadcrumbs
- 1 egg, beaten
- 350g passata
- 1/2 400g can chopped tomatoes
- 14-16 dried cannelloni tubes (depending on what you can fit in your casserole dish!)
- 300ml crème fraîche
- 1 ball mozzarella, sliced
- Preheat the oven to 180°c and boil the kettle.
- Put the spinach in a colander and pour over the water from the kettle when boiled, until wilted. Rinse with clean, cold water and squeeze out any excess liquid with your hands. Roughly chop, then set aside until needed.
- Remove and discard the casing on each sausage, and put the sausagemeat into a large bowl with the crushed garlic, half the oregano, the parsley, half the parmesan, the breadcrumbs and some seasoning. Add the egg and spinach and mix thoroughly.
- Heat some oil in a large saucepan and add the sliced garlic. Cook briefly, then add the passata and chopped tomatoes. Add a cup of water, the remaining oregano and some seasoning, to taste. Simmer for 15 minutes, until you have a loose tomato sauce mixture.
- Meanwhile, stuff the cannelloni tubes with the sausage mixture. Pour the tomato sauce into the bottom of the casserole dish and lay the filled cannelloni over the top in one layer.
- In a bowl, mix the crème fraîche with the remaining parmesan, then spoon over the cannelloni. Lay the sliced mozzarella on top and bake for 30-40 minutes, until golden and bubbling and the pasta is al dente.
It’s a good one to make ahead for lots of people, as it’s pretty cheap and the finished dish can be frozen, tightly wrapped, for up to 3 months. It needs to be defrosted completely before covering with foil and reheating in a 180°c oven for 20 minutes.