Cheese Stuffed Cannelloni with Tomato Sauce

Daniela De Tagle
Delicious cannelloni filled with a mixture of cheeses and sun-dried tomatoes, topped with Italian tomato sauce.
Reviewed by Editorial Team of Kiwilimón
4.5
|
2 comentarios
141
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
  • 32 cannelloni pasta, pre-cooked
  • 3 sticks cream cheese, 225 grams each
  • 1/2 kilos ricotta cheese
  • 250 grams cottage cheese
  • 1/2 cups sun-dried tomatoes, chopped
  • 1/2 sticks butter
  • 1/2 kilos Parmesan cheese, grated
  • 1 onion, finely chopped
  • 10 tomatoes, chopped
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • 2 cups tomato purée
  • 2 tablespoons basil
  • 1 tablespoon italian seasoning, powder
Preparation
45 mins
0 mins
Low
  • To make the sauce: Start by heating the olive oil in a medium skillet and sauté the onion and garlic for 3-4 minutes.
  • Add the tomato and cook for 3-4 more minutes. Season with salt, pepper, and Italian seasoning, and add the tomato puree. Add the basil and cook until the tomato is well cooked.
  • To make the filling: In a food processor, mix the ricotta cheese, cream cheese, and cottage cheese. Add the sun-dried tomato and process again.
  • Prepare a large baking dish and grease it with butter.
  • Fill the cannelloni with a spoon or, if you have one, with a piping bag and place them in the baking dish. Pour the tomato sauce over them and sprinkle with Parmesan cheese.
  • Bake the cannelloni at 200 degrees Celsius for 30 minutes. Remove from the oven and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by