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Christmas Stuffing Cannelloni

Christmas Stuffing Cannelloni

Brought to you by: Lisa Faulkner
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.

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  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • 400g tinned chopped tomatoes
  • 75g butter
  • 75g plain flour
  • 1.2 L whole milk
  • 1 pinch freshly grated nutmeg
  • 340g pork, sage and onion stuffing, crumbled
  • 100g leftover cooked leeks
  • 50g ricotta
  • 40g parmesan, finely grated
  • 16 dried cannelloni tubes , (approx. 200g)


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.

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