Baked Cannelloni Recipe
Tubular pasta filled with beef, chicken, veal and spinach, served in tomato cream sauce
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Ingredients
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Pasta
Filling
Tomato Cream Sauce
Topping
Method
Preparation of Filling
- 1
- 2
Add Spinach and Cheese
Stir in the fresh spinach and cook until wilted. Remove from heat and let cool slightly. In a bowl, combine the cooked meat mixture with ricotta cheese, 50 grams of Parmesan cheese, salt, black pepper, and a pinch of nutmeg.
Preparation of Sauce
- 3
Make the Tomato Cream Sauce
In a saucepan, combine the canned crushed tomatoes, heavy cream, basil, salt, and black pepper. Cook over medium heat until heated through, stirring occasionally.
Assembly and Baking
- 4
Fill the Cannelloni
Using a small spoon or piping bag, carefully fill each cannelloni tube with the meat and cheese filling.
- 5
Prepare for Baking
Spread a thin layer of the tomato cream sauce on the bottom of a baking dish. Arrange the filled cannelloni on top. Pour the remaining sauce over the cannelloni.
- 6
Add Cheese
Sprinkle the remaining mozzarella and Parmesan cheese on top of the sauce.
- 7
Bake
Cover the baking dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.