Cannelloni with tomato sauce
Time for a delicious Italian recipe! Make these vegetarian cannelloni with tomato sauce, leeks, and a spicy cheese to give the pasta plenty of flavor. Cannelloni are those tubes of dried pasta that you fill with sauce and then place in the sauce to cook in the oven. Like a lasagna, but just a little different.
- 250 g cannelloni tubes
- 3 prizes
- 2 onions (medium)
- 3 sprigs of basil
- 150 gr gorgonzola
- 2 balls of mozzarella
- 3 cans of diced tomatoes (400 grams each)
- 4 tsp dried oregano
- salt and pepper
- olive oil
- Preheat the oven to 200 degrees (electric), 180 degrees (fan-assisted).
- Peel the onions and chop them finely. Clean the leeks and cut them into rings. Heat a generous splash of olive oil in a frying pan and fry the onion and leek for 3-4 minutes until nicely golden brown.
- Put the diced tomatoes in a bowl. Stir in the oregano. Add the sautéed onion and leek and season generously with salt and pepper. Crumble the gorgonzola over the bowl and stir into the sauce.
- Fill a 35 x 25 centimeter baking dish with the 3 tablespoons of the sauce. Use 2/3 of the sauce to fill the cannelloni tubes. This is quickest done with a teaspoon. Place the tubes close together in the baking dish. Distribute the remaining sauce over the cannelloni. Break the mozzarella into pieces and place them over the cannelloni.
- Place the baking dish in the oven for 30 minutes so that the cheese melts nicely and the cannelloni cooks. Garnish with fresh basil leaves.
Filling cannelloni
You can fill those tubes in several ways. You can use a piping bag, scoop the filling into it, and then pipe it into the tubes. Make sure to use a coarse nozzle, as the sauce is not completely smooth. Or you can use a teaspoon to fill the tubes. We made the sauce for filling the cannelloni from tomatoes, leek rings, and Gorgonzola. If you don't like Gorgonzola, use grated aged cheese instead. Before filling the baking dish with the cannelloni tubes, first spoon a very thin layer of sauce into the dish and spread it evenly over the bottom. Place the filled cannelloni on top and finish with some more sauce. Cut or tear the mozzarella into pieces and place it on top. Bake the pasta in the oven for 30 minutes until cooked through.
Tip: these cannelloni with spinach and ricotta are also highly recommended.
