Ricotta Basil Cannelloni

For Ricotta Basil Cannelloni, finely chop onion and garlic, cut basil into fine strips and mozzarella into thin slices. Finely dice the tomatoes.

Heat oil in a pan and sauté onions. Stir in diced tomatoes and garlic and simmer over medium heat for about 5 minutes. Then add about a third of the basil and season everything with salt, pepper and a pinch of sugar.

Thoroughly mix the ricotta with the egg, 100 g of Parmesan cheese and the remaining basil. Season sparingly with salt and generously with pepper.

Pre-cook the cannelloni tubes according to the package instructions or fill them immediately with the ricotta mixture.

Butter a baking dish, spread some tomato sauce in it and place the cannelloni side by side on top. Pour remaining tomato sauce over, top with mozzarella slices and sprinkle with remaining Parmesan.

Bake the ricotta-basil cannelloni in a preheated oven at 220 °C for about 25-30 minutes until the cheese is golden brown.

Preparation Tip:

Serve ricotta basil cannelloni with fresh salad and a glass of red wine.

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