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About the Chef

Chef Robert Sisca

Chef Robert Sisca, who opened Bistro du Midi at The Heritage On The Garden in December of 2009, comes to Boston by way of New ...

You can find Chef Robert Sisca at Bistro du Midi

February is Lamb Lovers Month

Lamb Sausage Cannelloni

by Chef Robert Sisca

Serves 6

Whatever your ancestral heritage, make like an Italian this winter and get the whole family together over a classic, home-cooked meal. Chef Robert Sisca’s cannelloni dish combines ground lamb and pork sausage with parmesan and spinach for a hearty Sunday supper. Pair a bottle or two of red and mangia!


  • 1 package of dried or fresh cannelloni pasta, approximately 10 to 15 pieces
  • 1 pound ground lamb
  • 1 pound ground pork sausage
  • 1 package of spinach
  • 2 eggs
  • 1 large white onion, chopped
  • 5 garlic cloves, minced
  • 2 cups of dried bread or coarse breadcrumbs
  • 1 cup of whole milk
  • 1 cup parmesan cheese
  • 1/2 cup olive oil
  • 3 slices of gruyere cheese
  • salt and pepper, to taste
  • 1 cup prepared tomato sauce


  1. Preheat oven to 375 degrees.
  2. Bring large pot of water to boil. Blanch spinach lightly and let cool. When cool enough to handle, chop and dry well with a paper towel.
  3. Soak bread in milk and drain using a pasta strainer.
  4. In a sauté pan, over medium heat, sear sausage and ground lamb in olive oil. Add onion and garlic. Cook until golden brown.
  5. Lower heat and add chopped spinach, drained bread, egg parmesan and then season with salt and pepper. When warm, add a half cup of olive oil to moisten.
  6. Place stuffing into fresh pasta sheets or dry cannelloni shells. Cover with tomato sauce. Cook in preheated oven for 25-30, testing pasta to see if it’s cooked. Top with gruyere cheese and melt before serving.
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