Cannelloni with Cream Cheese, Sun-Dried Tomatoes, and Olives

Pasta and Pizza | Italian cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

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Ingredients

Conchiglie Pasta - 12 pieces
Hochland Cream Cheese for Cooking - 6.3 oz
Sun-Dried Tomatoes - 3.5 oz
Capers - 1.1 oz
Olives stuffed with lemon - 3.5 oz
Spinach - 1.8 oz
Canned Tomatoes (Pelati) - 21.2 oz
Crushed Tomatoes in Their Own Juice - 14.1 oz
Onion - 1 head
Garlic - 2 cloves
Grated Pecorino Pepato Cheese - 2.5 oz
Fresh basil leaves - 1.1 oz
Dried Rosemary - ½ spoons
Olive Oil - 1 fl oz
Salt - to taste
Sugar - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Finely chop the onion and garlic. Slice the basil into strips.

Step 3

Sauté the onion in olive oil until translucent. Add the garlic and cook for another 30 seconds.

Step 4

Pour in the puréed and chopped tomatoes over the onions and garlic. Add ⅔ of the chopped basil and dried oregano. Simmer the sauce on low heat for 10–15 minutes. At the end, taste and season with salt, pepper, and add sugar.

Step 5

While the sauce is cooking, chop the sun-dried tomatoes, olives, and spinach. Roughly chop the capers.

Step 6

Combine the chopped vegetables with Hochland culinary cream cheese and the remaining basil. The Hochland cheese will help bring all the ingredients together, giving the filling a creamy and delicate flavor. Season with salt to taste.

Step 7

Stuff the cannelloni with the prepared filling.

Step 8

Pour half of the prepared sauce into a baking dish, arrange the stuffed cannelloni on top, then pour the remaining sauce over them and cover the dish with foil. Bake in the oven for 30 minutes at 356°F.

Step 9

Remove the foil from the dish, sprinkle the cannelloni with grated cheese, and return to the oven for 10 minutes at 428°F, until a golden crust forms.