Christmas Stuffing Cannelloni
By OcadoLife
Published on 19 April 2022
A pasta bake is every busy cook’s best friend – and this
Christmas Stuffing Cannelloni by Lisa Faulkner is no exception. Hearty, tasty
and easy to rustle up it will fill hungry tummies in no time. This cannelloni
dish revamps stuffing left over from Christmas lunch into a moreish bake with
two luscious sauces and a cheesy topping – for speed you can even use a jar of
ready-made tomato sauce if you like. Serve with a crisp green salad on the
side.Time and servings
1 hr 40 minsTotal time
4Servings
15 minsPrep time
1 hr 25 minsCooking time
Ingredients
- 340 g of pork, sage and onion stuffing, crumbled
- 2 tbsp of olive oil
- 2 garlic cloves, sliced
- 400 g of tinned chopped tomatoes
- 75 g of butter
- 75 g of plain flour
- 1.2 l of whole milk
- 1 pinch of freshly grated nutmeg
- 100 g of leftover cooked leeks
- 50 g of ricotta
- 40 g of parmesan, finely grated
- 16 dried cannelloni tubes, (approx. 200g)
Method
Step 1
For the tomato sauce, heat the oil in a pan over a medium heat, add the garlic and sizzle for 20-30 secs. Add the tomatoes then half-fill the empty tin with water and add that. Season; simmer for 20-30 mins, until thickened.Step 2
Meanwhile, make the white sauce. Melt the butter in a large pan over a medium heat. Add the flour and whisk into a paste. Cook for 1 min, stirring, then whisk in a splash of milk until smooth and bubbling; add a little more, whisking. Repeat to use up all the milk; simmer for 5 mins, until thickened, then remove from the heat. Season and add the nutmeg, then set aside. Preheat the oven to 200°C/180°C fan/gas 6.Step 3
Pour the tomato sauce into a baking dish that’s roughly 23 x 30cm, to cover the bottom. In a bowl, mix the stuffing with the leeks, ricotta and half the parmesan. Use a teaspoon to fill the cannelloni with the mixture, pushing it in with the handle. Put the cannelloni on top of the tomato sauce.Step 4
Pour the white sauce over the top. Sprinkle with the rest of the parmesan then cover with foil. Bake for 25 mins; uncover for a further 25-30 mins, until golden. Serve with a green salad.