Sausage and kale cannelloni recipe

Method

1. Remove the outer casing from the sausages and break into olive-sized chunks. Heat a frying pan over a medium-high heat and fry the sausage meat in 2 batches for 4-5 mins each until browned. Transfer to a large bowl and set aside to cool to room temperature.
2. Meanwhile, blanch the kale in a saucepan of simmering water for 4 mins. Drain, rinse with cold water and drain again. When cool enough to handle, finely chop. Stir into the sausage meat with the ricotta and half the basil.
3. Place the lasagne sheets in a large colander in the sink. Pour over a kettleful of boiling water, set aside for 2 mins until softened, then run under cool water and separate the sheets. Lay the sheets on a board or surface. Preheat the oven to gas 6, 200°C, fan 180°C.
4. Pour a third of the passata into a deep 20 x 30cm ovenproof dish. Divide the sausage mixture between the lasagne sheets, roll up tightly lengthways and fit snugly into the dish, seam-side down. Pour over the remaining passata and spread evenly over the pasta.
5. Tear chunks of mozzarella and scatter over the cannelloni, along with the remaining basil and the breadcrumbs. Drizzle with the olive oil and bake for 40-45 mins until the pasta is cooked and the top is golden brown. Serve with the salad leaves.

• Get ahead: Make the sausage and kale filling up to 1 day ahead and store in the fridge.

• See more Pasta recipes

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.