Stuffed Cannelloni with Broccoli-Ricotta
Casserole
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Cook Time
1 h 15 min
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
These stuffed cannelloni with broccoli and ricotta are an absolute highlight! I like to make them when guests come because they can be prepared well in advance. The combination of the slightly bitter broccoli, the creamy ricotta filling and the fruity tomato sauce is simply unbeatable. The almonds give the filling a great bite. A vegetarian dish that will also convince meat lovers. It tastes particularly delicious if you add some fresh oregano to the finished casserole. Try it out, you will be thrilled!
Ingredients (17 ingredients)
-
100 g Almonds (chopped)
-
750 g Broccoli
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4 piece Onions
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2 clove Garlic
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500 g Ricotta
-
200 g Double cream cheese
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to taste Salt
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to taste Pepper
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4 tbsp Sweet paprika powder
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3 can Chopped tomatoes
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300 ml Vegetable broth
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2 tsp Sugar
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2 tsp Oregano (rubbed)
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18 piece Cannelloni
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200 g Sour cream
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400 g Casserole cheese
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4 tbsp Oil
Preparation (9 steps)
Chop almonds
Put 100 g almonds in the mixing bowl and chop for 5 sec./speed 5. Transfer and set aside.
Prepare broccoli
Wash 750 g broccoli and divide into small florets. Peel thick stalks and dice finely.
Chop onions and garlic
Peel 4 onions and 2 cloves of garlic, put them in the mixing bowl and chop for 3 sec./speed 5. Remove half of the onions and set aside.
Sauté broccoli
Put 2 tbsp oil and half of the chopped onions in the mixing bowl and sauté for 5 min./120°C/speed 1. Add broccoli, season with salt and pepper and sauté for another 10 min./120°C/speed 1.
Prepare tomato sauce
Put the remaining onions and garlic, 2 tbsp oil, 3 chopped tomatoes (canned), 300 ml vegetable broth, 2 tsp sugar and 2 tsp oregano (rubbed) in the mixing bowl. Season with salt, pepper and 4 tbsp sweet paprika powder and simmer for 20 min./100°C/speed 1.
Prepare ricotta filling
Put 500 g ricotta, 200 g double cream cheese and the chopped almonds in a bowl, season with salt and pepper and mix well. Fold in the sautéed broccoli.
Fill cannelloni
Fill the ricotta-broccoli mixture into the 18 cannelloni tubes with a teaspoon and place in a large casserole dish.
Complete casserole
Pour the tomato sauce over the filled cannelloni. Distribute 200 g sour cream in small dabs on the cannelloni and sprinkle with 400 g casserole cheese.
Baking
Bake the casserole dish in the preheated oven at 180 °C top/bottom heat (200 °C convection) on a rack on the middle shelf for 30 minutes.
Finished cooking? Great! 🎉
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Created by
Julia Garcia
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Nuts
- Milk
- Celery
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