Today for lunch I was undecided on what to prepare, I started with an idea that obviously I couldn’t realize, but these Mini Cannelloni stuffed with mozzarella and sausage, born by chance, are truly amazing. Sometimes things invented at the last minute are the best.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 45 Minutes
- Portions: 36 mini cannelloni
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 6 sheets Egg lasagna dim. 7×3 inches
- 4.5 oz Mozzarella
- 5.3 oz Pork sausage
- 3 tablespoons Grated Parmigiano Reggiano
- 1 Egg
- 1 teaspoon Coarse salt
- 0.85 cup Cooking cream
Preparation
Put plenty of water in a pot, once it boils, add the salt and the lasagna.
Cook for about 10 minutes, the pasta should be al dente.
My lasagna is slightly thick and rough.
Now prepare the filling by frying the sausage without the casing in a pan.
Try to break it into very small pieces.
Let it cool.
Drain the mozzarella of the water, put it in a mixer, and pulse to break it into very small pieces.
In a bowl, put the sausage, the mozzarella, one tablespoon of Parmesan, the egg, and mix well.
Remove the lasagna from the heat and place them on a towel.
Cut them into 6 parts, place a teaspoon of filling on each rectangle, and roll up the pasta.
Sprinkle the bottom of a 8×11 inches baking dish with some cooking cream.
Place your mini cannelloni on top, cover with some cooking cream, and sprinkle with the remaining two tablespoons of grated Parmesan.
Bake at 356°F for about 15 minutes, until golden on top.
Tips/Suggestions
Instead of cooking cream, you can use béchamel if you prefer.
If you liked the Mini Cannelloni Stuffed with Mozzarella and Sausage, try other Baked Pasta recipes:
Collection: Baked Pasta Recipes
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