John Myers
Ingredients for 3 servings:
- ½ bunch of spring onions
- 100 g cocktail tomatoes
- 3 tomatoes, dried
- 75 g Camembert(s) or other soft cheese (e.g. blue cheese)
- 50 g Parmesan
- 125g mozzarella
- 100 g herb cream cheese
- Herbs (e.g. rosemary, thyme, oregano), dried
- 12 cannelloni
- 500 g tomatoes, pureed
- salt and pepper
- n. B. Cheese, grated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Wash and trim the spring onions and cherry tomatoes. Slice the spring onions into rings, dice the cherry tomatoes, sun-dried tomatoes, soft cheese, and mozzarella. Grate the Parmesan cheese. Preheat the oven to 200°C (conventional oven: 180°C). Mix the spring onions, tomatoes, and four types of cheese together. Season with salt and pepper and add the dried herbs. Fill the cannelloni with the tomato and cheese mixture and place in a baking dish. Leave some space between the individual noodles so they don’t stick together. Season the passata with salt and pepper. If there is any leftover filling, add that too. Pour the sauce over the cannelloni. Sprinkle with grated cheese, if desired. Place in the oven and bake for about 30 minutes.
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