Cannelloni with artichokes and sausage are a tasty alternative to traditional cannelloni, the perfect Sunday main dish to enjoy in the tranquility of your family.
To make them even more special, I used Divella curly lasagna sheets; not only are they spectacular in appearance, but they also taste amazing.
Cannelloni with artichokes and sausage is a creamy and flavorful main dish thanks to the ingredients. Besides those mentioned, I made this dish delightful with Brie cheese and enveloping béchamel.
If you’re thinking of inviting friends for lunch, I recommend preparing them; this recipe will bring you satisfaction, and they will surely be appreciated.
Cannelloni with artichokes and sausage can be prepared and frozen in portions. On those days you come home late, just pop them in the microwave for a few minutes, so you won’t miss out on a good meal.
- Portions: 6 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 strips of Divella curly lasagna
- 10.5 oz artichoke hearts, fresh or frozen
- 10.5 oz fresh sausage
- 7 oz Brie cheese
- 2 cups béchamel sauce
- 1 clove garlic
- 1 oz grated Grana cheese
- to taste salt
- to taste extra virgin olive oil
- to taste parsley
- to taste white pepper
Steps
If you want to make béchamel at home, you can follow my recipe by clicking here.
You can also use ready-made béchamel if you want to save time.
Clean the artichokes by removing the tough leaves, cut them into quarters, and immerse them in water with lemon to prevent browning.
In a pan, pour some extra virgin olive oil and a clove of garlic to brown, then add the cleaned artichokes.
Season with salt, white pepper, and parsley.
Cook for a few minutes, adding a little warm water.
Remove the casing from the sausages, crumble them, and add them to the artichokes. Continue cooking for 10 minutes.
Turn off the heat and add 2-3 tablespoons of béchamel to the artichokes, mix and set aside.
Bring a pot of water to a boil with salt, and immerse the lasagna sheets.
Cook for 6-7 minutes, then drain and immerse the lasagna sheets in cold water.
In the baking dish, pour a bit of béchamel on the bottom and spread it with a spoon.
Cut the lasagna sheets in half and start preparing the cannelloni by adding some filling and a piece of Brie cheese on top.
Arrange the cannelloni in the baking dish.
After preparing all the cannelloni, cover with the remaining béchamel and sprinkle with grated Grana cheese.
Bake at 392°F for about 20 minutes, the necessary time for gratin.
Cannelloni with artichokes and sausage, where the ingredients in the filling perfectly blend together, creating a succulent main dish.
