Medium

Cannelloni

Olive oil

tablespoons

Parmesan cheese

Pepper

Salt

Rosemary

oregano

Chilli powder

Paprika

Flour

Whole milk

Butter

Onion

unit

Chorizo

Red bell pepper

Ricotta

Cannelloni peppers ricotta chorizo

Peel and finely chop the onion and bell pepper. In a frying pan, add a drizzle of oil and sauté the onion for a few minutes, then add the bell pepper, the chorizo cut into small pieces and the spices, and cook for around 10 minutes.

In a salad bowl, add the ricotta, salt and pepper, then add the pre-cooked stuffing and mix to obtain a uniform preparation.
Preheat oven to 180°C.

Stuff the cannelloni with the mixture using a piping bag fitted with a large tip. 
In an ovenproof dish pour the tomato sauce add a little béchamel sauce on top and mix, add the cannelloni on top cover with the rest of the béchamel add the parmesan on top and bake for 30min.

Medium

1 min

Spicy

French

Main course

Child

Ambassador

Servings

6

Nutrition

/ per serving

Directions

Step #1

Step #2

Step #3

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