Whenever I see pictures of stuffed pasta, I’ll stare for a few more seconds. Maybe it’s the overflowing filling that’s calling for me. So, enough of gawking and it’s time to make some stuffed pasta!
I usually cook pasta during weekdays because it’s very simple to prepare and also very satisfying. But, I wouldn’t consider this recipe easy because it was a PITA trying to stuff those cannelloni. Maybe I overcooked the pasta or maybe I just don’t have delicate fingers. I broke so many of them and at some point, I wanted to give up and turn the cannelloni into lasagna sheets instead. Anyway, at the end of the day, I managed to make some nice looking stuffed cannelloni , with lots of care and patience of course. Will I make this again? No. But I will try stuffing shells instead the next time I crave for stuffed pasta.
- 14 Cannelloni (or more, just in case any breaks)
- 300g (drained weight) Frozen Spinach – thawed, drained and squeezed dry
- 400g Pork Sausages – meat removed from casing
- 1 1/2 cup Mushrooms – thinly sliced
- 250g Ricotta Cheese
- 1/4 tsp Nutmeg – grated
- Freshly Ground Black Pepper
- 1 bottle (or 2 cups) Ready Prepared Pasta Sauce
- 2 handfuls Mozzarella Cheese (or other cheeses of your choice)
- 2 handfuls Breadcrumbs
- Cook cannelloni in a large pot of boiling water with a bit of oil according to the pasta packaging instructions. Drain, rinse with cold water and leave the noodles in water.
- Heat up a bit of oil in a pan.
- Add sausage meat and saute until cooked.
- Mix in mushrooms, stir to cook until mushrooms are soft.
- Transfer this to a mixing bowl and leave to cool for about 10 mins.
- Mix in spinach, ricotta and nutmeg.
- Season with salt and pepper.
- Carefully stuff this mixture into cannelloni.
- Place a layer of stuffed cannelloni onto a lightly greased baking dish.
- Pour 1 cup of pasta sauce on cannelloni. If you have any broken cannelloni, you can hide them here.
- Place another layer of cannelloni.
- Pour in the rest of the pasta sauce.
- Sprinkle with mozzarella cheese and breadcrumbs.
- Bake at 200C until cheese is browned/ melted.