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.

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

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.

*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.

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