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Cannelloni with Asparagus, Mozzarella, Tomato and Béchamel Sauce

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Cannelloni with Asparagus, Mozzarella, Tomato and Béchamel Sauce

    Preparation time

    20 min

    Cooking time

    30 min

    Difficulty

    easy

    Servings

    4 servings

Ingredients

  • 10 Barilla cannelloni
  • 350g ricotta
  • 200g green asparagus
  • 200g Auricchio mozzarella
  • 1 scallion
  • Parmareggio 30 month old Parmigiano Reggiano to taste
  • Parmalat Chef béchamel
  • Filippo Berio olive oil
  • Cirio passata
  • Salta and pepper
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Method

Chop the scallion and mozzarella and cut the asparagus into 2-3 cm pieces. Place the chopped scallion in a skillet together with the asparagus and sauté for 5 minutes. Allow to cool and add the mozzarella, ricotta, salt and pepper. Mix well.
Briefly boil the cannelloni (for around 2 minutes) in hot salted water and set aside. Fill a pastry bag with the asparagus mixture and pipe inside each cannelloni. With the remaining chopped scallion and olive oil, prepare the Passata sauce in a small pan for 10 minutes. Arrange the filled cannelloni in a baking pan, cover with the Passata sauce and sprinkle the grated Parmigiano on top.
Bake in the oven for 10 minutes at 180°C. Place on the béchamel sauce when serving.

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