Recipes+
Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced. Grease a 26 x 16cm (base measurement) ovenproof dish. Spread a third of the pasta sauce over base of prepared dish.
2.To make each cannelloni tube, place sausage at the short end of a lasagne sheet. Roll up to form a log. Place, seam-side down, in dish. Repeat, using remaining sausages and lasagne to make 16 cannelloni, placing tightly in dish in a single layer. Cut to fit where necessary.
3.Pour remaining pasta sauce over cannelloni, spreading to cover evenly. Top with mozzarella. Bake 40 minutes or until golden and cooked. Stand 5 minutes. Serve with salad.
Chevap sausages are spiced mince sausages without casings. Instead, you can use any small sausage variety, such as Italian-style beef, chicken, pork or vegetarian. Prepare up to 3 hours ahead. Cover, then refrigerate. Bake cannelloni just before serving.
Note
