Sausage-stuffed cannelloni with ragù and béchamel, filled with a rich and flavorful sausage stuffing, enveloped in a creamy tomato sauce and gratinated with a delicate béchamel.

A hearty and comforting main dish, perfect for special occasions or a Sunday family lunch.

A very rich and tasty dish, with rather uncertain origins.
According to some accounts, the first stuffed cannelloni were prepared in the early 1800s by a Neapolitan chef, Vincenzo Corrado, who presented it in the form of a pacchero cooked in tomato sauce. Since then, culinary imagination has greatly expanded, leading to my recipe today, filled with fine Sicilian sausage.
In Sicily, sausage is prepared in two ways, thick tied with string or thin knotted on itself without any thread, it is coarse-grained, enriched with wild fennel seeds, and mixed with Ragusan caciocavallo, salt, and pepper.

Thought for you:

Sausage-Stuffed Cannelloni with Ragù and Béchamel

Difficulty: Easy
Cost: Medium
Preparation time: 1 Hour
Portions: 10
Cooking methods: Boiling, Electric oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

492.47 Kcal

calories per serving

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Energy 492.47 (Kcal)
Carbohydrates 31.58 (g) of which sugars 3.57 (g)
Proteins 23.45 (g)
Fat 31.27 (g) of which saturated 5.74 (g)of which unsaturated 3.64 (g)
Fibers 3.80 (g)
Sodium 1,210.72 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s shop for the filling

8.8 oz egg cannelloni (dry)
1.3 lbs sausage (only the meat seasoned)
1.8 oz onion
1 stalk celery
3.5 oz carrot
1 cup tomato purée
3.5 oz breadcrumbs (see recipe click)
3.5 oz provola cheese
to taste pepper
2.1 oz parmesan cheese
1 leaf bay
14 oz g béchamel (click here for the recipe)
1.4 oz onion
Half stalk celery
1.8 oz carrot
7 oz g sausage (crumbled see how I prepare it)
5.9 cups tomato purée
1 leaf bay

Sausage-Stuffed Cannelloni with Ragù and Béchamel

Tools

What we need to prepare

1 Frying Pan
1 Pot
1 Knife
1 Baking Dish large
1 Parchment Paper

Steps

To prepare

We will start preparing the filling:
Remove the sausage from the casing and set it aside:
Make the mince of onion, celery, and carrot
Place it in the pan with extra virgin olive oil and let it sauté for a few minutes.
Then add the previously crumbled sausage and bay leaf, and cook, stirring often, until the meat becomes light.
Then add the tomato purée and let it cook for 20 minutes
At this point, add the breadcrumbs, parmesan, and small cubed provola to the sausage mixture and stir. Adjust the salt very little and the pepper to taste.
To make the béchamel in a pot or with the Bimby, just follow my recipe by clicking here.
Prepare the rest of the crumbled sausage, then again the mince, and the steps are very similar to those for the filling, but here we will use more tomato purée.
Make the mince again
Sauté in extra virgin olive oil and as soon as the vegetables have wilted, add the crumbled sausage from the casing, and sauté until the meat becomes light, then ..
Pour in the tomato purée, adjust the salt very little because the sausage is already flavorful, a grind of pepper, and let it cook for about 30 minutes.
With the help of a teaspoon, fill the cannelloni one by one up to 3/4 of their capacity.
Once all are filled..
Pour 2 generous ladles of ragù into a baking dish and place the cannelloni one next to the other, until the dish is full
When the dish is full, cover the cannelloni with the remaining ragù and béchamel.
Cover the dish first with a sheet of parchment paper and then with a sheet of aluminum foil, to create a moist environment that will not dry out your cannelloni.
Bake the cannelloni in a preheated oven at 356°F (180°C) static for about 20 minutes, then let them rest for five minutes before serving
Sausage-stuffed cannelloni with ragù and béchamel are ready to be enjoyed.