The Cannelloni with potatoes and sausage are excellent for family Sundays and festive days, to be served on the table alongside the meatloaf and roasted potatoes. A highly appreciated first course in Italian cuisine, the most original are the crespelle cannelloni with meat sauce and the cannelloni with mushrooms and sausage which can be prepared in a thousand different ways. Today I propose succulent rolls filled with boiled potatoes, sautéed sausage combined with béchamel and cheeses, very tasty and full of flavor, perfect to serve also on Easter. Try them and let me know, kisses, Chicca.
If you are looking for more Cannelloni recipes, take a look at these:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 538.94 (Kcal)
- Carbohydrates 29.24 (g) of which sugars 2.55 (g)
- Proteins 26.97 (g)
- Fat 35.14 (g) of which saturated 2.91 (g)of which unsaturated 1.97 (g)
- Fibers 1.62 (g)
- Sodium 1,243.15 (mg)
Indicative values for a portion of 6 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
- 10.58 oz fresh pasta
- 14.11 oz sausages
- 10.58 oz potatoes (cooked, boiled)
- 7.05 oz béchamel
- 6 oz scamorza (or mozzarella)
- to taste parmesan cheese
- to taste salt
Tools
- 1 Baking Dish
Cannelloni with Potatoes and Sausage
Mash the potatoes in a large bowl, add the rosemary and a pinch of salt.
Sauté the sausage in a pan, when it is well cooked, remove it from the heat.
Add the sausage to the potatoes and the béchamel, then mix well.
At this point, take a sheet of dough and fill it with the prepared mixture and some cubes of scamorza.
Then roll the dough onto itself to form cylinders
Spread a couple of tablespoons of béchamel on the bottom of a 8×12 inch baking dish and place your cannelloni.
Cover them with the béchamel, scamorza, and grated parmesan cheese.
Bake in a preheated static oven at 375°F for 15-20 minutes on the middle rack.
Storage and Variations for Cannelloni with Potatoes and Sausage
Cannelloni with potatoes and sausage can be stored in the refrigerator in an airtight container for up to the next day. If you are unable to make or purchase fresh pasta, it is still possible to replace it with packaged dry pasta in sheets or rolls.
