Chorizo & Ricotta Cannelloni

It may not be as healthy as the traditional spinach but if you’re not a big lover of greens this slightly spicy chorizo alternative is really delicious.

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What You Need

  • Cannelloni tubes
  • A few handfuls of cheddar cheese, grated

For the filling:

  • Chorizo sausage, finely diced (I buy the pre-chopped kind for ease)
  • 4 garlic cloves, crushed
  • 1 onion, finely chopped
  • Tbsp Worcester sauce
  • 2 tsps of dried oregano
  • 1 tub of ricotta cheese

For the tomato sauce:

  • Small carton of passata
  • 2 garlic cloves, crushed
  • 1/2 tsp smoked paprika
  • Handful of fresh or 2 tsps dried basil

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What You Do

  • Preheat oven to Gas Mark 6
  • Fry all the filling ingredients, except the ricotta, in a little olive oil for a couple of minutes until the onion has softened
  • Pour into a bowl and allow to cool for a few minutes before adding the ricotta, stir well.
  • Using a teaspoon, stuff the cannelloni tubes one by one, being careful not to crack them and beginning lining them up in a long, rectangular casserole dish in a single layer.  This part can be time consuming but it’s worth it.
  • Heat a little more oil in a small saucepan and fry the remaining garlic until softened
  • Add the passata, basil and paprika and simmer for a few minutes
  • Pour the tomato sauce over the top of the stuffed cannelloni and sprinkle generously with cheddar cheese, salt and pepper.
  • Bake for 25-30 mins on medium or until the pasta is cooked and the sauce is bubbling.
 Tips & Tags

*ideal for entertaining/naughty nibble/confort food/perfect for kids*

  • Why not experiment with other cannelloni fillings – such as chicken & sweetcorn or pulled pork & BBQ sauce?
  • Leftovers?  Reheat the next day for a more intense flavour.

For more easy family recipe ideas, check out the Recipe Roundup page.


Related posts:

BBQ Sausage, Bacon & Bean Summer Stew

Mexican Chicken & Bean Stack

Chicken & Cider Pie

 

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