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).

Summary

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

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Instructions

1. Cover the shellfish with water, add a pinch of salt. Put in the microwave for 3-4 minutes at 850 power.

   

2. Cool and chop finely.

   

3. Pour boiling water over the tomato and remove the skin.
4. Finely chop the peeled tomato.
5. Grate cheese on a coarse grater.
6. Chop the basil finely. You can set aside a few pieces of paper for decoration.
7. 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.
8. Stuff the cannelloni tightly.
9. I had cannelloni that did not require prior preparation. Sometimes you need to boil them first – see the instructions on the package.
10. Prepare the cannelloni sauce. Mix the remaining cheese with the cream.
11. Place the stuffed cannelloni pasta in a mold and pour over the cream and cheese.
12. 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.
13. Leave the cannelloni in the microwave after turning off for 10 minutes.

    

Enjoy your meal!