Creamy Sausage Cannelloni

• oil1 tbsp tbsp
• onion↗1

  chopped

• pork sausages↗pack of 6

  removed from casing and cut into pieces

• garlic cloves↗2

  finely chopped

• heavy cream300ml ml
• wholegrain mustard↗2 tbsp tbsp
• chili flakes↗½ tsp tsp
• basil↗small pack

  leaves chopped

• lasagna sheets↗8 sheets
• mozzarella ball125g g

  sliced

Step-by-step instructions

1. 1

   Heat the oil in a large skillet and sauté the onion for 3‑4 minutes over medium‑high heat. Add the sausage pieces and cook for another 5 minutes until browned on all sides. Add the garlic and cook for 1 minute, then stir in the heavy cream, mustard, chili flakes and seasonings. Cook for another 2 minutes, then add the basil.

2. 2

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Distribute the sausage pieces and a little sauce among the lasagna sheets and roll each up. Place them in a baking dish, drizzle with the remaining sauce, then sprinkle with mozzarella. At this stage the dish can be frozen. If frozen, fully thaw before baking. Bake in the oven for 20 minutes until the pasta is cooked and the mozzarella has melted and browned at the edges.