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.
1
Prepare all the ingredients.
2
Chop the onion and garlic finely. Cut the basil into strips.
- 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.
- 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.
- Canned diced tomatoes: 600 g
- Tomato passata (sieved 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.
- Sun-dried tomatoes: 100 g
- Green olives: 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.
- Cooking cream cheese: 180 g
- Green basil: 30 g
- Salt: to taste
7
Stuff the cannelloni with the prepared filling.
- 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.
- Canned diced tomatoes: 600 g
- Tomato passata (sieved 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.
- Grated Parmesan cheese: 70 g
10
Serve the cannelloni garnished with basil leaves.
- Green basil: 30 g
