Cannelloni with tomatosauce
- Koch’s Cannelloni with ricotta and spinach 500 g
- 400 g of tomato pulp
- 1 teaspoon of tomato paste
- Half onion
- Olive oil
- 1 clove of garlic
For the sauce...
Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, garlic. Stir to coat. Add tomato paste, tomatoes, basil, salt, pepper, then simmer. Optional, season with aromatic herbs as desired.
Preparation of cannelloni dish:
Put some olive oil, a little bit of tomato sauce in a baking form, and spread it well. Place the still frozen cannelloni in the form. Pour the rest of the tomato sauce over the cannelloni and sprinkle it with small pieces of mozzarella. Bake the dish in a preheated oven (180° C) for about 40 minutes.
Tip: Serve the cannelloni with freshly grated Parmesan cheese.
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Cannelloni stuffed with meat or ricotta and spinach.