Cannelloni with cream cheese, sun-dried tomatoes and olives

4 servings

75 minutes

Cannelloni with cream cheese, sun-dried tomatoes, and olives is a vibrant embodiment of Italian cuisine that combines tenderness and richness of flavors. The recipe's roots trace back to the traditions of pasta al forno – baked pasta dishes filled with various fillings. Here, the creamy texture of the cheese blends with the spicy tartness of sun-dried tomatoes and the salty depth of olives, creating a refined harmony. Capers and basil add freshness and zest to the dish, while the baked cannelloni under tomato sauce and parmesan acquires an appetizing golden crust. Perfect for a cozy family dinner or a festive feast, it is served hot with a glass of white wine that reveals its rich bouquet. Each serving is a journey to the heart of Italy, to its warmth and gastronomic perfection.

Energy value per serving

• Calories: 391
• Proteins: 16.9g
• Fats: 21.8g
• Carbohydrates: 32g

Ingredients

• Cannelloni pasta: 12 pc
• Hochland curd cheese for cooking: 180 g
• Sun-dried tomatoes: 100 g
• Capers: 30 g
• Olive: 100 g
• Spinach: 50 g
• Canned tomatoes in pieces: 600 g
• Puree tomatoes: 400 g
• Onion: 1 head
• Garlic: 2 clove
• Grated Parmesan cheese: 70 g
• Green basil: 30 g
• Dried oregano: 0.5 tsp
• Olive oil: 30 ml
• Salt: to taste
• Sugar: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

2. Chop the onion and garlic finely. Cut the basil into strips.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 2 cloves
   • Green basil: 30 g

3. Fry the onion in olive oil until translucent. Add garlic and fry for another 30 seconds.

   Required ingredients:

   • Olive oil: 30 ml
   • Onion: 1 head
   • Garlic: 2 cloves

4. Mix the onions with garlic and chopped tomatoes. Add ⅔ of the chopped basil and dried oregano. Simmer the sauce for 10-15 minutes on low heat. At the end, taste, add salt, pepper, and sugar.

   Required ingredients:

   • Canned tomatoes in pieces: 600 g
   • Puree tomatoes: 400 g
   • Green basil: 30 g
   • Dried oregano: 0.5 teaspoon
   • Salt:  to taste
   • Sugar:  to taste
   • Ground black pepper:  to taste

5. While the sauce is being prepared, chop the sun-dried tomatoes, olives, and spinach. Chop the capers slightly.

   Required ingredients:

   • Sun-dried tomatoes: 100 g
   • Olive: 100 g
   • Spinach: 50 g
   • Capers: 30 g

6. Mix the chopped vegetables with Hochland cream cheese and the remaining basil. Hochland cheese will help combine all the ingredients, giving the filling a delicate creamy taste. Add salt to taste.

   Required ingredients:

   • Hochland curd cheese for cooking: 180 g
   • Green basil: 30 g
   • Salt:  to taste

7. Stuff the cannelloni with the prepared filling.

   Required ingredients:

   • Cannelloni pasta: 12 pieces

8. Pour half of the prepared sauce into a baking dish, place the stuffed cannelloni, pour the remaining sauce on top, and cover the dish with foil. Bake in the oven for 30 minutes at 180 degrees.

   Required ingredients:

   • Canned tomatoes in pieces: 600 g
   • Puree tomatoes: 400 g

9. Remove the foil from the mold, sprinkle the cannelloni with grated cheese, and return to the oven for 10 minutes at 220 degrees until a golden crust forms.

   Required ingredients:

   • Grated Parmesan cheese: 70 g

10. Serve the cannelloni garnished with basil leaves.

    Required ingredients:

    • Green basil: 30 g