Spinach & Sausages Stuffed Cannelloni

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
  • Salt
  • 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.

I am sending this over to Kait of Pots and Plots who is hosting this week’s #119 Presto Pasta Night. Join the fun and send in your delicious noodle recipes too!