Spinach-sausage-ricotta Stuffed Cannelloni

Spinach-sausage-ricotta Stuffed Cannelloni
  • 4 servings
  • 0:10 Preparation
  • 0:18 Cooking
  • 0:28 Total Time


Add all
  • 6 oz
    (180 g)

    fresh young spinach

  • 1/4 cup
    (60 mL)

    onion, sliced thin

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 4 oz
    (115 g)

    italian sausages cooked and sliced thin

  • 1 lb
    (454 g)

    firm ricotta cheese

  • 2


  • 1/2 cup
    (125 mL)

    Parmesan cheese

  • Salt and freshly ground pepper to taste

  • 1 box

    cannelloni cooked

  • 2 cups
    (500 mL)

    white (béchamel) or tomato sauce

  • 1 cup
    (250 mL)

    grated mozzarella cheese


Preheat oven to 350°F (175°C).

Blanch spinach 5 seconds in boiling water.

Rinse under cold water. Set aside.

In a pan, brown onions in oil.

Add sausages and cook 2 minutes. Cool.

Stir in ricotta, eggs and Parmesan. Season.

Gently mix in spinach.

Stuff cannelloni with the mixture.

Pour 1 cup (250 mL) sauce in a baking dish.

Place stuffed cannelloni in the dish and cover with remaining sauce.

Sprinkle with mozzarella and bake 15 minutes at 350°F (175°C). Increase heat and brown. Serve immediately.

Source: Chef José Trottier

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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