Lamb Sausage Cannelloni


Whatever your ancestral heritage, make like an Italian this winter and get the whole family together over a classic, home-cooked meal. Chef Robert Sisca’s cannelloni dish combines ground lamb and pork sausage with parmesan and spinach for a hearty Sunday supper. Pair it with a bottle or two of red and mangia.


Servings: 6


  • 1 package of spinach
  • 2 cups of dried bread or coarse breadcrumbs
  • 1 cup of whole milk
  • 1 pound ground pork sausage
  • 1 pound ground lamb
  • 1 large white onion, chopped
  • 5 garlic cloves, minced
  • 2 eggs
  • 1 cup parmesan cheese
  • salt and pepper, to taste
  • 1/2 cup olive oil
  • 1 package of dried or fresh cannelloni pasta, approximately 10 to 15 pieces
  • 1 cup prepared tomato sauce
  • 3 slices of gruyere cheese


  1. Preheat oven to 375 degrees.
  2. Bring large pot of water to boil. Blanch spinach lightly and let cool. When cool enough to handle, chop and dry well with a paper towel.
  3. Soak bread in milk and drain using a pasta strainer.
  4. In a sauté pan, over medium heat, sear sausage and ground lamb in olive oil. Add onion and garlic. Cook until golden brown.
  5. Lower heat and add chopped spinach, drained bread, egg and parmesan and then season with salt and pepper. When warm, add a half cup of olive oil to moisten.
  6. Place stuffing into fresh pasta sheets or dry cannelloni shells. Cover with tomato sauce. Cook in preheated oven for 25-30, testing pasta to see if it’s cooked. Top with gruyere cheese and melt before serving.

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