Cannelloni with broccoli and mascarpone filling in tomato sauce

Ingredients for 4 servings:

• 12 cannelloni
• 4 tbsp olive oil
• 450 g broccoli
• 70 g breadcrumbs
• 150 ml milk
• 220 g mascarpone
• 1 pinch of nutmeg
• 6 tbsp Pecorino, freshly grated
• salt and pepper
• 2 tbsp almond flakes
• Fat for the mold
• 2 tbsp olive oil
• 4 shallots
• 2 garlic cloves, finely chopped
• 600 g tomatoes, peeled, deseeded and diced
• 2 bell peppers, diced
• 1 tbsp red pesto
• salt and pepper
• 1 tbsp basil, chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

Cook the cannelloni in a large pot of boiling salted water until al dente. Place on a board and pat dry with a paper towel. Grease a baking dish with oil. Meanwhile, prepare the sauce. Heat the oil in a pan. Sauté the shallots and garlic until soft. Then add the tomatoes, bell peppers, and pesto and season with salt and pepper. Bring the sauce to a boil, reduce the heat, and simmer for 20 minutes. Stir in the basil and pour the sauce into the dish. While the sauce is cooking, cook the broccoli in a pot of boiling salted water for 10 minutes. Drain, drain thoroughly, and let cool slightly, then puree in a blender. Combine the breadcrumbs, milk, and oil in a bowl, then stir in the mascarpone, nutmeg, broccoli puree, and 4 tablespoons of pecorino cheese. Season everything again with salt and pepper. Preheat the oven to 190°C (top/bottom heat). Fill the cannelloni with the broccoli mixture and place in the dish. Brush with oil and sprinkle with the remaining pecorino and flaked almonds. Bake in the oven for about 25 minutes until golden brown.