Jan 5, 2015

Cannelloni with broccoli cream cheese filling

This is my absolute favorite recipe when I have guests over! It's easy to prepare and so far everybody loved it! :)

course country time difficulty
main dish Italy 30min prep + 30min oven medium-high

Serves 4

imperial metric
12-14 cannelloni pasta rolls
14 oz 400g broccoli
14 oz 400g cream cheese
1 tbsp 15ml lemon juice
1/2 tsp nutmeg, freshly grated
1/2 tsp salt

imperial metric
2 garlic cloves, chopped
1 big onion, chopped
2x14oz 2x400ml canned chopped tomatoes
3 tsp sugar
1 tsp salt
3 tsp oregano
1 bay leaf
pinch chili powder

2 mozzarella, slices
2oz/60g parmesan
1 tomato, slices
as required basil or arugula for decoration

  • cut broccoli in little florets and the stem in 1/2in pieces
  • cook or steam broccoli until soft (especially the stem)

  • in a medium pot, heat olive oil and cook garlic and onion until slightly browned
  • put in both cans of tomatoes and season with salt, sugar, bay leaf, oregano and chili powder
  • allow it to reduce in medium heat while you finish everything else and stir occasionally

  • back to the filling: refresh cooked broccoli under cold water and squeeze out the remaining water
  • chop the broccoli really fine, but not yet puree-like (by using a knife or a kitchen machine)
  • mix with the cream cheese, lemon juice, nutmeg and salt
  • fill the cannelloni by simply stuffing them with your hand (I do that :) )or using a forcing bag
  • lay them side by side in a gratin dish (mine was about 8x12in)
  • top with tomato sauce (remove bay leaf)
  • finish the gratin with first the mozzarella slices, then parmesan and last the tomato slices

  • bake for about 30min at 350°F

  • decorate with arugula or basil
Buon Appetito!

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