Cannelloni with Clams (Microwave)
by Editorial Staff
Cannelloni is a pasta in the form of thick tubes, which are very convenient to stuff with a variety of fillings, for example, shellfish. Cannelloni are usually baked. So the closest analog to this dish in Russian cuisine is a pasta casserole (in this case, with mussels).
Servings: 2
Ingredients
- Cannelloni – 4 pcs.
- Molluscs (I have rapini) – 70-100 g
- Tomato – 0.5-1 pcs.
- Basil – 3 sprigs
- Cheese – 100 g
- Cream – 100 ml
- Salt – 2-3 pinches
- Ground black pepper – 1 pinch
Directions
- Cover the shellfish with water, add a pinch of salt. Put in the microwave for 3-4 minutes at 850 power.
- Cool and chop finely.
- Pour boiling water over the tomato and remove the skin.
- Finely chop the peeled tomato.
- Grate cheese on a coarse grater.
- Chop the basil finely. You can set aside a few pieces of paper for decoration.
- Mix the cannelloni mince: clams, tomato, basil, and a third of the cheese. Season with salt and pepper to taste (I have 2 pinches of salt and 1 pinch of pepper). Mix.
- Stuff the cannelloni tightly.
- I had cannelloni that did not require prior preparation. Sometimes you need to boil them first – see the instructions on the package.
- Prepare the cannelloni sauce. Mix the remaining cheese with the cream.
- Place the stuffed cannelloni pasta in a mold and pour over the cream and cheese.
- Bake the cannelloni with clams in the microwave, first for 8 minutes at maximum power (850), and then for another 4-5 minutes at 600 power. In the last 3 minutes, you need to watch the dish so that it does not burn.
- Leave the cannelloni in the microwave after turning off for 10 minutes.
Enjoy your meal!
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