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Creamy Sausage and Peas Cannelloni – Recipe 🇮🇹

This creamy sausage and peas cannelloni recipe makes a great fall dinner! I went light on the cream because it already has a lot of cheese and I don’t like it too rich. If you want to make it heavier, you could always use more cream and butter and make a full on besciamella sauce. I used oven-ready cannelloni to make this recipe faster and easier! This recipe serves 3-4 people and is great served with a full-bodied white wine.


  • Cannelloni (enough tubes for a 8×12 dish)
  • 1 lb ground sweet Italian sausage
  • 8 oz sweet peas
  • 2 cloves garlic, minced
  • 1/4 cup heavy cream
  • 1/4 stick of unsalted butter
  • Ricotta as needed
  • Mozzarella for garnish
  • Kosher salt and fresh ground black pepper to taste


  1. Preheat oven to 350 F.
  2. If cannelloni is oven ready, use it raw otherwise, in a pot of salted, boiling water, cook cannelloni until about 2-3 minutes before al dente. Note: 2-3 minutes before instructions suggest for al dente. Pasta should be firm, this will ensure the pasta does not overcook in the oven.
  3. Meanwhile, in a pan, saute garlic until aromatic (30 seconds) then add Italian sausage. Cook all the way through and then add peas. Stir to combine and salt to taste. 
  4. Fill the centers of the cannelloni with ricotta and the ends with the sausage and peas. Arrange filled cannelloni in the baking dish.
  5. Add the cream and butter to the remaining sausage and peas in the pan. Stir to combine. allowing the butter to melt and pour over the arranged cannelloni.
  6. Sprinkle mozzarella and fresh ground black pepper over the cannelloni. Cover with aluminum foil and bake for 15 minutes. Remove foil and bake until cheese is browned and bubbly. 

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