Summary

Ingredients

• 125 g mozzarella
• 200 g Goronzola
• 75 g mascarpone
• 300 g broccoli
• salt and pepper
• 1 packet tomato (s), chunky with basil
• 16 cannelloni
• 30 g parmesan cheese

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Instructions

1. Cut the mozzarella and gorgonzola into small cubes. Mix well with the mascarpone. Preheat the oven to 200 degrees (convection 180 degrees).
2. Clean and wash broccoli and cut into florets. Blanch in plenty of salted water for about 5 minutes. Drain, finely chop and fold into the cheese mixture. Season to taste with salt and pepper.
3. Grease a baking dish and coat with 1/4 of the tomato pieces. Fill the cannelloni with the cheese and broccoli mixture and place in the baking dish. Spread the remaining tomato pieces on top, season with salt and pepper. Finely grate the parmesan and sprinkle over it.
4. Place in the oven for about 30 minutes.
5. A mixed leaf salad goes perfectly with it.