- 30 min
- 30-40 min
- 1 box oven ready cannelloni tubes
- 1 125 g Saputo Mozzarella Fresca ball
For the Filling
- 1 1/2 containers (475 g each) of Saputo Ricotta Fiorella
- 3/4 cup finely chopped fresh basil
- 1/2 cup minced sun-dried tomatoes packed in oil
- 1 1/2 tbsp oil from sun dried tomatoes
- 1 cup Saputo Grated Cheese Product with Parmesan
- 1 egg
- 1 clove of garlic, crushed
- Salt and pepper, to taste
For the Sauce
- 4 cans of diced San Marzano tomatoes
- 3-4 cloves garlic, minced
- 1/2 cup finely chopped fresh basil
- Salt and pepper to taste
- Place tomatoes in a sauté pan and bring to a boil. Allow tomatoes to boil until the liquid is reduced by 1/2. Once the liquid has reduced add the minced garlic and the basil and continue cooking for 2 minutes. Add salt and pepper to taste and then your sauce is done… simple and delicious!
- While the tomatoes simmer, begin making the filling…. Start by beating the egg and then mixing it with the Parmesan cheese. Stir the Parmesan and eggs mixture into the Ricotta. Once they are thoroughly combined, add the remaining ingredients and mix it all well.
- Filling the tubes can be a bit tricky and this is the most time consuming part… the easiest method is to use a piping bag or some type of makeshift piping tool. You can also stuff them by pressing the filling in with a spatula.
- Once the tubes are filled, place them in an oven safe dish and completely cover them with the simple tomato sauce you made. Slice the Mozzarella ball into slabs and place them on top.
- Place in the oven at 350°F and cook for 30 to 35 minutes (if the top browns too fast, cover the dish with tin foil). Once you take it out of the oven, let the dish stand for a few minutes before serving.
A recipe developed by our foodie influencer @amidst.the.chaos
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About this Recipe
"Well there you have it friends, one of our new favourite family recipes to make using some of our new favourite Saputo cheeses! It's simple, it's delicious and it's sure to please even your pickiest eaters!" - Christine