Cannelloni stuffed with ricotta and zucchini
Stuffed cannelloni is a traditional Italian pasta that is most often stuffed and baked like lasagna. You can fill these atypically large hollow rollers with any mixture and bake with cheese. Try the vegetarian version, cannelloni stuffed with zucchini and ricotta cheese.
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Ingredients
- 750g medium courgettes, grated roughly
- salt and freshly ground pepper
- 3 tablespoons olive oil
- 2 cloves garlic, crushed
- 250g ricotty
- finely grated peel of 1 biocitron
- 2x 400g canned sliced tomatoes
- 2 bay leaves
- 1 teaspoon cane sugar
- 12 plates of chilled (fresh) lasagna
- 50g of parmesan cheese, grated
- basil leaves for garnish
Cooking guidelines
Lightly salt the grated zucchini, mix and let it sweat. Heat 2 tablespoons of olive oil in a larger pan, pour in the zucchini and fry slowly for about 10 minutes, stirring occasionally. Add half the garlic and fry for another 2-3 minutes. Increase the flame and let all the liquid released by the zucchini evaporate. Remove from the heat and allow to cool, then stir in the ricotta and lemon zest, add salt and pepper.
For a sauce, heat a tablespoon of olive oil in a small pot and slowly fry the remaining garlic on it. Add tomatoes, 2 bay leaves and sugar and cook for 20 minutes to thicken the sauce. Remove the bay leaf.
Preheat the oven to 180 ° C. Divide the filling into lasagna (if they are solid and would be difficult to work with, pour boiling water over them first and pour them out) and roll them into neat tubes. Pour half of the sauce into a baking dish, place the cannelloni on it (join down) and pour over the remaining tomato sauce. Sprinkle it with parmesan cheese and bake for 30 minutes. Serve sprinkled with basil leaves and you can add a little grated parmesan cheese.
