Cannelloni with Cream Cheese and Paprika Filling
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the sauce:
- 1 large can (s) tomato (s), peeled
- 1 onion (s)
- 1 clove garlic
- 2 tablespoon olive oil
- 1 bunch basil
- salt and pepper
For the filling:
- 1 small bell pepper (s), red
- 2 pts. Cream cheese (00 g each)
- 1 egg (s)
Also:
- 16 cannelloni
- Fat for the shape
- 150 g mozzarella
Print Recipe
Pin Recipe Instructions
- Drain the tomatoes on a sieve and roughly chop them. Peel the garlic and onion, dice finely and sauté in hot olive oil. Add tomatoes and cook for 5 minutes.
- Rinse the basil, shake dry and finely chop except for a few leaves. Pour half into the tomato sauce and season with salt and pepper.
- Clean and wash the peppers and dice them very small (super small, otherwise the spout will be constantly clogged later). Mix with the cream cheese, egg and the remaining chopped basil, season to taste and pour into a piping bag with a large nozzle.
- Pour the cheese mixture into the cannelloni, pour into the greased dish and spread the tomato sauce over it. Finely dice the mozzarella and sprinkle over it.
- Bake in a preheated oven at 200 degrees for about 30 minutes.
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