Sausage cannelloni in pink sauce
This deliciously cheesy sausage cannelloni is baked in a creamy pink tomato sauce that is ideal for a cozy Italian-style dinner.
Ingredients
 | 10 pasta lasagna sheets |
 | 10 sausages of any type such as beef, pork, lamb, chicken or turkey sausages. |
 | 1 cup of grated cheese (parmesan, gruyère, cheddar, emmental, etc.) |
 | (Optional) 1 cup of baby spinach |
 | (Optional) 1 cup of mushrooms – white button or cremini (brown), or button mushrooms, shitake, etc. |
Spices, herbs and ingredients for the pink sauce:
 | 1 cup of heavy cream or crème fraîche |
 | 1 cup of tomato coulis or tomato sauce |
 | 1 teaspoon of garlic powder or flakes |
 | 1 teaspoon of dried basil |
 | 1/2 teaspoon of dried thyme |
 | 1/2 teaspoon of dried oregano |
 | Pinch of salt and pepper |
How to make this sausage cannelloni
- Cook the sausages in a large pan or air fryer for about 10 minutes.
- Mix all pink sauce ingredients together in a small bowl.
- Soften the lasagna sheets in warm water one at a time for 5-6 minutes, until flexible but not fully cooked.
- Clean and chop the optional mushrooms and spinach into small pieces.
- Spread a layer of pink sauce across the bottom of a large rectangular casserole dish.
- Wrap each cooked sausage in a lasagna sheet and place seam-side down in the dish.
- Repeat until the base of the casserole dish is covered.
- Preheat the oven to 400°F (200°C).
- Top with optional vegetables, extra pink sauce, and a handful of cheese.
- Layer additional sausage rolls if ingredients remain.
- Cover the cannelloni rolls with the remaining pink sauce.
- Sprinkle generously with shredded cheese.
- Bake for 25-30 minutes, until the cheese is golden and bubbling.
- Serve warm.
This is the sort of meal that turns an ordinary evening into something special. Tender lasagna sheets are rolled around a savory sausage and cheese mixture, then baked in a creamy pink sauce for a hearty dish everyone is bound to love.
The blend of tomato and cream gives the dish its tangy zest and velvety texture. It is ideal for a family dinner, a cozy weekend meal, or when you want to impress guests without too much effort.
Serve it with a simple green salad and crusty bread to soak up every bit of that delicious sauce.
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Equipment
Ingredients
- 10 sheets of lasagna
- 10 medium-size sausages
- 1 cup grated cheese eg. mozzarella, parmesan, gruyère, cheddar, emmental, etc.
- 1 cup (optional) of fresh mushrooms
- 1 cub (optional) baby spinach
Pink Pasta sauce
- 1 cup of crême fraiche or heavy cream
- 1 cup of tomato coulis or tomato sauce
- 1 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1 teaspoon of garlic powder
- pinch of salt and pepper
Instructions
- Cook the sausages in a large pan (or an air fryer) for about 10 minutes.
- In a small mixing bowl, mix all the ingredients for the pink sauce.
- Put the lasagne sheets into a pan of with warm water one at a time to prevent them sticking together. Let them sit for 5-6 mins until soft enough to roll up (but not fully cooked).
- (Optional) Wipe any dirt off the mushrooms and spinach and chop into small pieces.
- In a large rectangular casserole dish, add a layer of sauce to the bottom.
- Gently take a lasagna sheet, place a cooked sausage in between, and place the lasagna roll down in the casserole dish.
- Repeat for the rest of lasagna sheets and sausages, until the bottom of the casserole dish is covered.
- Preheat the oven at 400°F (200°C).
- Layer any optional veggies on top of the canelloni rolls and top with a handful of cheese and 2-3 spoonfuls of pink sauce until covered.
- If you have any lasagna sheets and sausages left (depending on the size of your casserole dish), make a second layer of sausages in lasagna sheets.
- Top the cannelloni rolls with the pink sauce mix.
- Sprinkle the top layer with shredded cheese, added liberally.
- Place in the oven for 25-30 minutes or until the cheese on top looks cooked and golden brown.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
You can serve this sausage cannelloni with a salad like this spinach salad with tahini yogurt dressing or a starter like puff pastry pinwheel with pesto twist.
How to store it?
If you do want to prepare this sausage cannelloni in advance, let it cool completely and place it in an airtight glass container.
However, it is not a dish that freezes very well because the pasta gets soggy, so I don’t recommend it.
