Sausage and Ricotta Baked Cannelloni

Sausage and Ricotta Baked Cannelloni: A Weeknight Winner

As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like an impossible task. I crave comforting meals, but often the thought of spending hours in the kitchen after a long day at the office is enough to make me order takeout. That is, until I discovered this Sausage and Ricotta Baked Cannelloni recipe. It’s surprisingly easy to make, even on a weeknight, and the result is a dish that's so incredibly flavorful and rich, it makes everyone happy.

The beauty of this recipe lies in its simplicity and flexibility. I love using store-bought marinara sauce—no shame in taking shortcuts where you can! The homemade béchamel, however, is a non-negotiable. It elevates the dish to a whole new level of creamy, decadent deliciousness. It takes just a few minutes to whip up, and the extra effort is completely worth it. And don't even get me started on that amazing sausage and ricotta filling! It's a perfect blend of savory and comforting flavors that leaves you feeling utterly satisfied.

What I particularly appreciate about this recipe is its make-ahead capability. The béchamel can be made days in advance, saving precious time on the day you actually want to enjoy your dinner. The filling, too, can be prepared ahead, leaving you with a simple assembly process on a busy evening. This makes it ideal for meal prepping or entertaining, as you can do the bulk of the work in advance and then simply pop it in the oven when your guests arrive or when you're ready for a warm, comforting dinner.

This Cannelloni is also incredibly versatile. Feel free to experiment with different types of sausage – spicy Italian, chicken, or even vegetarian sausage would all work wonderfully. You can also adjust the cheese, adding mozzarella or provolone for a more intense flavor. The possibilities are endless! I find myself making this dish over and over again, always experimenting with small tweaks to keep things interesting.

I serve this with a simple side salad to balance the richness of the cannelloni, and a glass of chilled white wine. It's the perfect dish for a family dinner, a cozy night in with your partner, or even a casual get-together with friends. It’s a crowd-pleaser for sure, and I've never had any leftovers. But even if there are leftovers, the cannelloni reheats beautifully, meaning you have a delicious lunch ready to go for the next day!

Beyond the convenience and deliciousness, this dish has become a family favorite. My kids, who usually have very picky palates, absolutely love it. For me, the process of making it has become a comforting ritual, a small act of self-care amid the chaos of daily life. It is more than just a meal, it's a testament to the power of good food to bring people together and create beautiful memories.

The rich, creamy béchamel, perfectly cooked pasta, and succulent sausage and ricotta filling, all embraced by a tangy marinara sauce is a culinary masterpiece for me. The textures are a delight—the soft cannelloni tubes giving way to the warm, comforting filling—each bite a small celebration of flavors and textures. It's a far cry from the blandness of takeout, bringing back the simple pleasure and deep satisfaction of a home-cooked meal. It represents everything that’s wonderful about cooking; the love you put into it, the time you spend preparing it, and most importantly, the joy it brings to those who share it.

So, next time you're looking for a satisfying, easy-to-make dinner that's sure to impress, give this Sausage and Ricotta Baked Cannelloni recipe a try. You won't regret it. The aromas wafting from your oven will draw the whole family in, and the taste will guarantee a happy, well-fed family. This recipe has truly become a staple in our home, a reminder that even amidst a busy schedule, we can always find time to create something delicious, comforting, and truly special.

Step-by-step

• Preparation Béchamel: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking occasionally, until mixture smells slightly nutty, about 3 minutes. Whisk in milk, then increase heat to medium-high, and still whisking constantly, bring to a simmer. Reduce heat to maintain a simmer and cook just until thick and no longer floury tasting, 8–10 minutes. Add Parmesan and whisk until melted, then whisk in cayenne and nutmeg; season with salt. Cover béchamel and keep warm until ready to use.
• Do Ahead: Béchamel can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, whisking constantly and adding a splash of water if needed to loosen.
• Assembly: Remove ribs and stems from Swiss chard leaves and thinly slice. Tear leaves into large pieces. Combine oil and sausage with Swiss chard ribs and stems in a large skillet and set over medium-high heat. Cook, breaking up sausage with a heatproof rubber spatula or wooden spoon into small pieces, until sausage is almost cooked through, 5–7 minutes.
• Add Swiss chard leaves to skillet a handful at a time, tossing and letting them wilt slightly between additions, until all the leaves have been added. Cook, reducing heat as needed (liquid should be bubbling slightly at this point), until liquid is almost completely evaporated (it’s important to dry out the Swiss chard here so the filling isn’t soggy), about 5 minutes. Transfer to a large bowl. Let cool 5 minutes, then stir in ricotta. Season filling with salt.
• If using pasta sheets, cook in a pot of boiling salted water 1 minute. Transfer to a large bowl of cold water. Lay out a row of pasta sheets on a rimmed baking sheet (don’t overlap), then top with a sheet of waxed or parchment paper. Repeat with remaining pasta sheets, placing sheets of paper between each layer.
• If using shells, cook in a pot of boiling salted water, stirring occasionally, just until very al dente, about 3 minutes less than package instructions; rinse under cold water to cool quickly.
• Preheat oven to 375°F. Spread half of béchamel into a 13x9" baking dish. If using pasta sheets, lay out a sheet on a clean surface with a short end facing you. Spoon a heaping ¼-cupful of filling so it runs all the way down the center. Roll pasta around filling to create a 1 ¼"-diameter tube (the pasta will overlap quite a bit). Repeat with remaining pasta sheets, arranging in baking dish as you go to create 2 rows. If using shells, spoon a heaping tablespoonful of filling into each shell and nestle next to each other to create rows (you’ll have about 5 rows of 6 shells each). Spread remaining béchamel over cannelloni, then marinara sauce. Top with Parmesan.
• Bake cannelloni until edges of pasta are lightly browned and sauce is bubbling around edges of pan, 30–40 minutes.
• Do Ahead: Filling can be made 2 days ahead. Let cool completely, then cover and chill.