Cannelloni Casserole with Chicken and Peas

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Ingredients

	For the sauce:
2	onions, chopped
1 clove(s)	garlic, minced
1 tbsp	oil
1 can(s)	tomatoes, diced
250 ml	vegetable stock
	salt and freshly ground black pepper
	sugar
	For the filling:
150 g	chicken breast fillets, diced
1 tbsp	oil
4 sprig(s)	thyme, chopped
200 g	tomatoes, diced
300 g	mascarpone
300 g	peas
16	cannelloni
125 g	Mozzarella cheese, sliced
	butter

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a

In a saucepan, heat the oil and sauté the onions and the garlic. Add the stock and the tomatoes and bring to a boil. Reduce the heat and simmer for 5 minutes. Season to taste with salt, pepper and sugar.

In a pan, heat the oil and stir-fry the meat until golden all around. Season with salt and pepper. Mix together the meat, 200g of the mascarpone, the peas, tomatoes and the thyme. Season to taste with salt and pepper. Stuff the cannelloni with the chicken mixture.

Preheat the oven to 175°C. Spread the bottom of a buttered casserole dish with some of the sauce. Add the cannelloni and pour over the remaining sauce. Cover with the mozzarella slices and the remaining mascarpone. Bake for 30-40 minutes.