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Cannelloni Stuffed with Mascarpone and Italian Sausage

4 to 6 servings

Nutritional Facts Per Serving

29.8 g
45.7 g
3.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 733
  • Fat 47.4 g
    • Saturated   21.8 g
    • + Trans 
  • Cholesterol 194 mg
  • Sodium   1153 mg
  • Carbohydrate 45.7 g
    • Fibre   3.6 g
    • Sugars  
  • Protein 29.8 g
    • Vitamin A 13 %
    • Vitamin C 25 %
    • Calcium 29 %
    • Iron 25 %


Remove the sausage meat from the casing and place the meat in a bowl. Mix in the mascarpone, Parmesan, pesto, egg, salt and white pepper. Preheat the oven to 350 degrees F. Spoon and spread 1/3 of the pasta sauce into the bottom of a 9" x 13" baking pan. Cut each lasagna sheet in half width wise. Set one of the half sheets on a work surface. Place 3 to 4 Tbsp. of the sausage mixture in a row at the end of the sheet. Roll the pasta into a cylinder and set in the baking dish. Repeat with the remaining pasta sheets and filling. Top the cannelloni with the remaining pasta sauce; sprinkle with the mozzarella cheese. Cover and bake for 25 minutes. Uncover and bake for 10 minutes more, or until the mozzarella cheese is light golden.

Note: For other ways to use mascarpone cheese, see the recipe options below.

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