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Cannelloni with a Ricotta and Sun-Dried Tomato Filling
Ingredients
| 12 | cannelloni |
| 100 g | sun-dried tomatoes in oil, drained and chopped |
| 1 bunch(es) | basil, chopped |
| 250 g | ricotta cheese |
| salt and freshly ground black pepper | |
| 50 g | butter |
| 1 clove(s) | garlic |
| 100 g | freshly grated Parmesan cheese |
| 50 g | pine nuts |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 25 min / Grade of difficulty: easy / Calories per portion: n/a
Mix together the chopped tomatoes, basil and the ricotta. Season to taste with salt and pepper.
Cook the cannelloni in salted water until al dente. Drain. Fill the cannelloni with the Ricotta mixture.
Preheat the oven to 180°C. Rub a casserole dish with the halved garlic and grease with butter. Divide the cannelloni side by side in the casserole dish.
In a pan, melt the remaining butter. Remove from the heat. Stir in the pine nuts and the Parmesan and divide the mixture on top of the cannelloni. Bake for 15-20 minutes.
Cook the cannelloni in salted water until al dente. Drain. Fill the cannelloni with the Ricotta mixture.
Preheat the oven to 180°C. Rub a casserole dish with the halved garlic and grease with butter. Divide the cannelloni side by side in the casserole dish.
In a pan, melt the remaining butter. Remove from the heat. Stir in the pine nuts and the Parmesan and divide the mixture on top of the cannelloni. Bake for 15-20 minutes.
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