Sausage & Fennel Cannelloni

Sausage & Fennel Cannelloni

Method

Makes 5 Ready Meals

1. Combine the sausage meat and fennel seeds together and fill a piping bag.

2. Continue to fill 6 cannelloni tubes.

3. Spoon 200g of Verstegen Italian herb and tomato sauce into a foil tray.

4. Place the 6 stuffed cannelloni tubes onto the sauce.

5. Cover with 150g of Verstegen Gratin sauce.

6. Create a caprese topping on the cannelloni, using mozzarella, fresh basil and sliced tomato. Garnish with Spicemix Del Mondo La Spezia.

7. Cook in a pre-heated, fan assisted oven at 150c for 40 minutes.

In partnership with: