Cannelloni with goat cheese
4 servings
45 minutes
Cannelloni with goat cheese is a refined Italian dish that embodies the soul of Mediterranean cuisine. Delicate pasta tubes filled with a fragrant mixture of goat cheese, onion, and parsley create a harmony of flavors, complemented by a rich tomato-garlic sauce. Baked under a layer of parmesan, they acquire an appetizing golden crust. The origins of this dish trace back to traditional Italian recipes where pasta served as the foundation for hearty family dinners. Goat cheese adds a subtle creamy note to the cannelloni, while garlic and parsley provide zest and freshness. Perfectly paired with a glass of white wine or a light salad.
1
Preheat the oven to 190 degrees.
2
In a deep skillet, sauté eight crushed garlic cloves in olive oil, add blended tomatoes, and cook for ten minutes until the sauce thickens.
- Garlic: 10 cloves
- Olive oil: 100 ml
- Canned tomatoes: 800 g
3
In another pan, sauté the thinly sliced onion and remaining minced garlic until soft. Finely chop the parsley and add it to the onion and garlic. Simmer for about five minutes on low heat. Then remove from heat and mix with goat cheese.
- Red onion: 1 head
- Garlic: 10 cloves
- Parsley: 200 g
- Goat cheese: 200 g
4
Cook the cannelloni until al dente, drain the water, and rinse with cold water. Stuff each tube with a mixture of cheese, onion, and herbs. Place in a dish, pour over tomato and garlic sauce. Sprinkle with parmesan and bake in a preheated oven for twenty minutes.
- Cannelloni pasta: 12 pieces
- Canned tomatoes: 800 g
- Garlic: 10 cloves
- Grated Parmesan cheese: 50 g
