Spicy Haggis Arrabbiata Stuffed Cannelloni

haggis stuffed cannelloni
  • 4 servings
  • 45 minutes to prepare
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  • 500g haggis, chopped
  • 1 onion, finely diced
  • 25ml vegetable oil
  • 2 garlic cloves, crushed
  • 1tsp mixed herbs
  • 400g tinned chopped tomatoes
  • 1 pack fresh lasange sheets
  • 1 tub Booths Arrabbiata sauce
  • 300g Booths 5 cheese sauce
  • 25g parmesan, grated
  • Salt and pepper, to taste


1. Preheat the oven to 200°c / 180°c Fan / 375°F / Gas Mark 5
2. In a large frying pan, fry the haggis and onion in the vegetable oil until the haggis fully breaks down and crumbles.
3. Add the crushed garlic, mixed herbs and half of the chopped tomatoes and simmer for 5 minutes. Season to taste.
4. Remove from the heat and allow to cool for 15 minutes.
5. Spread the other half of the chopped tomatoes evenly into an oven proof dish
and season to taste.
6. Carefully roll each lasagne sheet to form a tube and fill with the haggis mix, then place on top of the chopped tomatoes.
7. Top the haggis cannelloni with the Arrabbiata sauce then the 5 cheese sauce and sprinkle over the grated parmesan.
8. Bake in the oven for 35 minutes until golden brown.
9. Serve with salad.

Chef’s Tip:
Try changing the pasta to linguine or spaghetti for a twist on Bolognese. Then top with the cheese sauce and parmesan and grill until the top browns and bubbles.