CANNELLONI with MORTADELLA
Baked STUFFED CANNELLONI are like lasagna: everyone likes them!
They are perfect for Sunday lunch or for holiday menus, just follow your tastes and seasonality when filling them and you will bring to the table a dish that everyone likes and is also convenient because it can also be assembled the day before and cooked at the moment .
Like all traditional recipes, there are many variations: from the classic Ricotta and Spinach Cannelloni, to those filled with minced meat, to fish-based or vegetarian versions.
What we will prepare today are Cannelloni stuffed with Mortadella and ricotta. A very simple recipe to prepare based on a few ingredients which, put together, can make the difference and make everyone agree.
I leave the choice up to you whether to use ready-made dry cannelloni, for a more practical and quicker version, or cannelloni with fresh egg pasta shell to roll on the filling, to buy ready-made or to prepare at home, as my grandmother did. .
Cannelloni with Mortadella with their sweet and delicate flavor are a quick but also very tasty dish, seasoned with tomato puree or cooked in white with bechamel they will become a rich and tasty first course of fresh pasta with a delicious filling of fresh ricotta and fragrant mortadella .
So, what are you waiting for? Test yourself in the kitchen now: success is guaranteed!
Ingredients
For cannelloni
For tomato sauce (approximately 700 ml)
- Power 673,09 (Kcal)
- Carbohydrates 32,14 (g) of which sugars 14,43 (g)
- Proteins 31,54 (g)
- Fat 45,04 (g) of which saturated 15,30 (g)of which unsaturated 12,88 (g)
- Fibers 9,23 (g)
- Sodium 2.331,55 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
I’ll give you all the steps to make basil tomato sauce at home with fresh tomatoes. To shorten the time or if you don’t feel like it, you can easily use ready-made puree (you will need about 500 ml).
Preparation of tomato SAUCE
wash tomatoes and remove stems. Cut them in half lengthwise and squeeze, eliminating the central part with the seeds. Place tomatoes in a large pot and let them dry on a low heat for about 30 minutes, turning them occasionally. Season with salt, then remove from the heat and pass them through a food mill.
Filling for cannelloni
In the meantime, prepare cannelloni filling. Cut Mortadella very finely with a knife and place it in a bowl with ricotta cheese and 30 g of grated parmesan. Mix to obtain a homogeneous mixture. Do not add salt (mortadella and parmesan already make the filling tasty). If you like you can add a pinch of ground black pepper.
Cooking tomato sauce
In the same pan of tomatoes, pour a drizzle of oil and add chopped onion and carrots. Cook for 5 min then pour in the tomatoes, previously passed through the vegetable mill, and continue cooking for another 30 min over low heat. Turn off, add a few basil leaves, mix and let cool slightly before using.
Cannelloni filling
Stuff cannelloni with mortadella and ricotta filling. Pour two tablespoons of tomato sauce in a pan and distribute evenly. Arrange cannelloni on top. Pour remaining tomato sauce over the surface of the cannelloni. Finish by sprinkling with remaining grated parmesan. Bake at 180 degrees, preheated static oven for about 30/35 min till the surface is golden brown. Remove from the oven and let them cool before serving.
STORAGE
You can prepare cannelloni filled with mortadella and ricotta even the day before and cook in the oven at the last moment. Alternatively they can be frozen both raw and cooked. If you have any leftovers, you can place them in an airtight container and refrigerate them for up to 2 days.
NOTE
In this recipe the Cannelloni are seasoned with tomato sauce. The sauce is deliberately left more liquid to allow the pasta to be cooked. If you prefer, you can not use the tomato sauce and season them only with bechamel (it should be a little more liquid than the usual one).
Varied doses for servings