Daniela De Tagle

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Daniela De Tagle

Cannelloni Stuffed with Cheese with Tomato Sauce

Name: Cannelloni Stuffed with Cheese with Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Yield: 8
Cuisine: Italiana
Ingredients: 32 cannelloni pasta, pre cooked; 3 sticks cream cheese, 225 grams each; 1/2 kilos ricotta cheese; 250 grams cottage cheese; 1/2 cups dried tomato, 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 puree; 2 tablespoons basil; 1 tablespoon italian seasoning, powdered

45 mins

Low

4.5

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Daniela De Tagle

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To print

Rich cannelloni stuffed with a mixture of cheese and dehydrated tomato covered in an Italian tomato sauce.

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Ingredients

8 portions

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Preparation

To make the sauce: Start by heating the olive oil in a medium skillet and brown the onion and garlic for 3-4 minutes.

Add the tomato and cook for 3-4 more minutes. Season with salt, pepper and the 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 dehydrated tomato and re-process.

Prepare a large refractory to bake and grease with butter.

Fill the canelos with a spoon or if you have a sleeve with duya place them in the recractario. Pour the tomato sauce over them and sprinkle the Parmesan cheese.

Bake cannelloni at 200 degrees centigrade for 30 minutes. Remove from the oven and serve.