Spinach & Sausage Cannelloni Recipe

Spinach & Sausage Cannelloni Recipe.  Who says making a cannelloni dish for dinner needs to take hours of slaving in the kitchen?

Spinach & Sausage Cannelloni Recipe


Who says making a cannelloni dish for dinner needs to take hours of slaving in the kitchen?

This cannelloni recipe is perfect for a weeknight or can even be prepped and frozen ahead of time for a convenient weekday dinner. Make a few batches of this recipe and hold off the tomato puree and cream of mushroom for the moment you’re about to bake it.

This cannelloni recipe is good for 2-3 persons but can easily be doubled for a larger group. No extra salt or spices are needed because of the sausage and the cream
of mushroom soup.



Spinach & Sausage Cannelloni Recipe


  •  ½ lb sausage of your choosing (the secret of no need for spices is using sausage, which is already
  • seasoned), or about 1 and 1/c cup of sausage
  •  1 medium white onion
  •  2 cloves garlic
  •  1 cup frozen spinach (with the water already squeezed out)
  •  Cannelloni shells, about 8-10 pieces
  •  1 regular can of cream of mushroom soup
  •  1 16-oz can of tomato puree


  1. Make sure you got all the ingredients that you need ready to go.
  2. Chop up the garlic, onion, and sausages in very small pieces to make them easier to stuff inside
  3. the cannelloni shells.
  4. In a pan over medium to high heat, sauté the sausages, onion and garlic until browned and
  5. cooked through. This step will give this dish a deep flavor which would make it seem that t too
  6. half a day to make it.
  7. Add in the thawed and squeezed frozen spinach and allow to cook together on low for about 10
  8. minutes to let all the flavors all meld together.
  9. Once the mixture is slightly cooled, use a teaspoon to stuff the sausage and spinach mixture
  10. inside the cannelloni shells. At this point, you can freeze up the cannelloni if cooking it on
  11. another day.
  12. Preheat the oven to 200C. On a Pyrex dish or baking pan, arrange the filled cannelloni shells
  13. making sure there is about half an inch of space in between them.
  14. Mix together half of the tomato puree and half of the cream of mushroom soup plus half a cup
  15. of water.
  16. Pour over the cannelloni shells.
  17. Add in another half a cup of water and top with the remaining tomato puree and cream of
  18. mushroom soup. This ensures there is enough liquid to cover and cook the cannelloni and that
  19. all the ingredients are well incorporated. Bake for 40-50 minutes until pasta is cooked through.
  20. Serve up and enjoy

Note: this recipe is not meant to replace the traditional Italian recipe but is simply adapted for an easy
dinner preparation for busy individuals. Can also be cooked in the slow-cooker on low for 6-8 hours but
the water should be reduced to only half a cup.

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