A twist on cannelloni.. a filling, very tasty recipe that everyone will love, easy to make. Takes half the time if you have a blender... nice with salad, home-made wedges or garlic bread... an alternative to lasagne!!


  • cannelloni tubes
  • 1 lb sausages
  • cup of breadcrumbs
  • tomato puree
  • onion
  • garlic
  • mixed herbs
  • cheese if you wish
  • 3 tins chopped tomatoes/passata
  • 3 onion
  • 3 garlic
  • 3 celery
  • 3 peppers
  • 3 bay leaf
  • 3 basil
  • 3 seasoning


  • For the sauce, fry onion, garlic, celery in oil until soft, add peppers, bay leaf, herbs and tins of tomatoes, basil. Simmer away. Adjust this if you wish, it's just a guide for a basic sauce
  • Peel sausage meat from skin and put in a bowl, mix in breadcrumbs, diced onion and garlic and tomato purée and mix. Add herbs, you can play around with this.
  • You have to stuff your tubes with the mixture which can be messy, it's best done with your fingers. Have a baking tray ready and pour a layer of your sauce in to cover the bottom so the tubes dont stick. place the tubes in a SINGLE layer - don't put them on top of each other, it doesn't work. Squeeze as many in as you can. Cover with your sauce.
  • Put in to a pre-heated oven at 200 degrees Celsius for an hour. I would normally throw a tiny bit of cheese on in the last few mins (not at the start sometimes it burns the top).
  • You will notice the sauce thickens right up and it looks like a lasagne. It's very rich with all the red sauce so small portions would work well.

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