Cannelloni with Maltese Gbejniet, Sausage and Kunserva

  • DifficultyMedium
  • CostMedium
  • Preparation time2 Hours
  • Cooking time40 Minutes
  • Servingserves 2 people
  • CuisineMediterranea


For the fresh pasta

  • 200 gdurum wheat flour
  • 2eggs

For the filling

  • 6Maltese fresh gbejniet (or alternatively fresh ricotta)
  • 1 bouquetfresh parsley

For the sauce

  • 500 gtomato sauce
  • 250 gbesciamella cream
  • 3 spoonsMaltese kunserva (spreadable tomato paste)
  • 250 gMaltese sausage
  • 50 ggrated Parmesan cheese
  • 1 glassred wine (e.g. Nero d’Avola)
  • 1 bouquetfresh rosemary
  • 1 bouquetfresh basil
  • 2 pinchesground dry oregano


For the sauce

  1. – prepare the pasta dough mixing flour and eggs together, let it rest for at least half an hour;
    – put the garlic, rosemary and sausages in a fry pan together with some extra virgin olive oil;
    – light fry some minutes until the garlic soften (do not allow the garlic to turn brown!);
    – remove garlic and rosemary and pour the wine;
    – add the tomato paste spoons (previously diluted in 1 glass of hot water);
    – after a few minutes add the tomato sauce, oregano and basil;
    – set the cooker on low flame and let it cook for at least 30 min or until sauce thickens;
    – when ready, switch off the cooker and add the besciamella cream;

For the filling

  1. – smash the gbejniet with a fork and mix them with the chopped parsley

To assemble the cannelloni

  1. – lay down the dough with a roll-pin (pasta should be half a centimeter thick);

    – cut the dough in medium-sized rectangles;

    – put some filling in the middle of each rectangle and roll them to close them in a shape of cylinder;

    – pour some sauce on the bottom of a baking tray;

    – place the cannelloni in the tray;

    – cover with the sauce and spread on top the shaved Parmesan cheese;

    – bake at 180 degrees for 20/30 minutes or till golden


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