Cannelloni with ricotta and basil

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 500 g tomatoes, in pieces (can)
• ½ bunch basil
• salt and pepper
• 150 g Parmesan, grated
• 400 g ricotta
• 1 egg(s)
• 16 cannelloni (without pre-cooking)
• Oil, for greasing
• 200g mozzarella
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onions and garlic. Dice the onion and press a garlic clove. Sauté both in hot oil. Add the tomatoes and cook over gentle heat for 5 minutes, stirring occasionally. Rinse, dry, and chop the basil. Add ⅓ of it to the tomato sauce and season with salt, pepper, and sugar. Mix 100g of Parmesan with the ricotta, egg, and remaining basil, then season with salt and pepper. Fill a piping bag with a large nozzle and pipe into the cannelloni. Layer the cannelloni in a greased baking dish, cover with tomato sauce, and sprinkle with the remaining Parmesan and diced mozzarella. Bake in a preheated oven at 225°C on the middle rack for about 25 minutes until golden brown.