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Rosy Creamed Cannelloni

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Ingredients
  Ricotta stuffed cannelloni 12
  Water 30 Milliliter (2 Tablespoon)
  Butter 2 Teaspoon (10 Milliliter)
  Garlic 1⁄2 Clove (2.5 gm), finely sliced
  Dry shallots 1 , chopped (French)
  Tomatoes 60 Milliliter, diced (1/4 Cup)
  Tomato paste 15 Milliliter (15 Milliliter)
  35% cream 375 Milliliter (1 1/2 Cups)
  Rosemary 1⁄4 Teaspoon (1 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

–  Preheat oven to 350 °F (175 °C).
–  Spread cannelloni in a buttered baking dish. Sprinkle lightly with water. Place the butter-coated side of a sheet of aluminum foil over cannelloni and bake for 10 minutes.
–  In a skillet, melt butter and cook garlic, shallot and tomatoes until soft but not browned. Add tomato paste and cream to mixture and stir. Season with salt, pepper, and rosemary. Simmer for 5 minutes.
–  Place cannelloni in the sauce and turn once.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Pasta

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