Recipe (english)  ·  Rezept (deutsch)

Cannelloni with Sugo

Cannelloni with Sugo

For Cannelloni with Sugo cans puree tomatoes with juice and cream and put into a pot. Season the sugo with rosemary, garlic and salt. Cook for at least 30 minutes on a low heat. Let out the butter in a pan. Fry the finely chopped onion until translucent. Clean the mushrooms, chop finely, add to the onions and steam until the liquid evaporates. Blanch tomatoes with boiling water, rinse in cold water and skin. Quarter the tomatoes, remove the seeds, dice and add to the mushrooms. Season with pepper, salt and oregano. Boil down over mild heat until a spreadable mass is obtained. Pour the mixture into the uncooked cannelloni. Spread a casserole dish with oil and place the cannelloni in it. Spread the tomatoes with Sugo. Cover the mould with aluminium foil. Preheat oven to 225° and bake Cannelloni with Sugo for 15 minutes, then remove foil and bake for 10 minutes at 250°.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
511 kcal
72 g
17 g
17 g

(C)opyright by Marions Kochbuch