Cannelloni with Cream Cheese, Sun-Dried Tomatoes, and Olives

Ingredients

• Conchiglie Pasta 12 pieces
• Hochland Cream Cheese for Cooking 5 oz
• Sun-Dried Tomatoes 5 oz
• Capers 0 oz
• Olives stuffed with lemon 5 oz
• Spinach 0 oz
• Canned Tomatoes (Pelati) 20 oz
• Crushed Tomatoes in Their Own Juice 15 oz
• Onion 1 head
• Garlic 2 cloves
• Grated Pecorino Pepato Cheese 0 oz
• Fresh basil leaves 0 oz
• Dried Rosemary ½ spoons
• Olive Oil 0 fl oz
• Salt to taste
• Sugar to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Finely chop the onion and garlic. Slice the basil into strips.

Step 3

Sauté the onion in olive oil until translucent. Add the garlic and cook for another 30 seconds.

Step 4

Pour in the puréed and chopped tomatoes over the onions and garlic. Add ⅔ of the chopped basil and dried oregano. Simmer the sauce on low heat for 10–15 minutes. At the end, taste and season with salt, pepper, and add sugar.

Step 5

While the sauce is cooking, chop the sun-dried tomatoes, olives, and spinach. Roughly chop the capers.

Step 6

Combine the chopped vegetables with Hochland culinary cream cheese and the remaining basil. The Hochland cheese will help bring all the ingredients together, giving the filling a creamy and delicate flavor. Season with salt to taste.

Step 7

Stuff the cannelloni with the prepared filling.

Step 8

Pour half of the prepared sauce into a baking dish, arrange the stuffed cannelloni on top, then pour the remaining sauce over them and cover the dish with foil. Bake in the oven for 30 minutes at 355°F.

Step 9

Remove the foil from the dish, sprinkle the cannelloni with grated cheese, and return to the oven for 10 minutes at 430°F, until a golden crust forms.

Step 10

Serve the cannelloni, garnished with basil leaves.