The best cannelloni with ricotta

Ingredients for 4 servings:

• 160 g cannelloni, approx. 15 pieces
• 1 tbsp olive oil
• 1 onion(s), chopped
• 2 garlic cloves, chopped
• 2 tsp tomato paste
• 2 cans of chopped tomatoes, 400 g each
• 2 cups of ricotta, 200 g each
• 1 bag of mozzarella
• 50 g Parmesan
• ½ bunch basil, chopped, approx. 20 g
• 1 lemon(s), the peel
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Sauté the chopped onion and garlic in a pan. Add the tomato paste and fry briefly. Add the tomatoes and simmer on medium heat for about 10 minutes. In the meantime, mix the ricotta with the basil, grated lemon zest, Parmesan cheese, and about 80g of mozzarella. Season with salt and pepper. Preheat the oven to 170°C fan/convection oven. Season the sauce with salt, pepper, and sugar. Pour 2-3 ladles of the sauce into a baking dish. The bottom should be well covered. Place the filling in a freezer bag and cut off a corner that is roughly the size of the cannelloni opening. Fill the cannelloni and place them side by side in the baking dish. Then cover with the remaining sauce and sprinkle with the remaining mozzarella. Bake the cannelloni in the oven for about 30 minutes. If your cannelloni package specifies a different temperature or time, please follow this.