Sausage cannelloni with tomato. Recipe

Sausage cannelloni with tomatoWhen I saw them in the pasta book that I have repeated at home and of which I have already spoken on one occasion, they were very funny to try them, especially seeing how fast and simple they were to do compared to the classic cannelloni of the main festival.

We are so used to the cannelloni that we normally do, are those so well-known that they are made in almost every house and for space occasions, those with their chicken meat and veal cooked and minced in mash, with their besamel, with their perfect gratin and dedicating a long Sunday morning if we did not go anywhere or on Saturday afternoon if the next day we had to leave home, which had our mothers angry and locked in the kitchen, has our aunts, if the amount to be made was exaggerated, and even us as children, helping to separate the cooked and cold meats from their respective bones. It was so much the work they gave that it was impossible for it to be cooked on any occasion other than for parties or important celebrations.

The ingredients

300 grams of sausages, 3 cloves of garlic, 1/2 onion, 1 jar of 1 kilo of crushed tomato, 200 grams of fresh cheese or cottage cheese, grated Parmesan cheese, 20 plates of cannelloni pasta, oil, salt and pepper.

Preparing sausage cannelloni with tomato

We remove the skin from sausages or sausages. Heat a splash of oil in another pan and brown for a few minutes, while we are breaking them with the help of a spatula or a fork. Remove from heat and reserve.

Chop the onion and garlic very finely. We put 4 tablespoons of oil in a pan and brown them, when this golden brown we grated the grated tomato, a pinch of salt and pepper, let simmer over low heat, until it takes consistency. We rectify salt if necessary and reserve.

To the sausages that we had reserved and out of the fire we add the fresh cheese or cottage cheese and 4 tablespoons of grated Parmesan. We mix everything very well making a paste.

Preheat the oven to 220º C. Grease a baking dish.

We prepare cannelloni pasta plates, as directed by the manufacturer. We spread them on a cloth or on the kitchen marble and spread the paste on them, roll it up and place it in the greased dish.

When we have the cannelloni finished, we distribute the tomato sauce over them and spread grated Parmesan to taste.

We put in the oven for about 15 or 20 minutes, until the tomato sauce begins to boil.

Preparation time | 30 minutes Cooking time | 40 minutes Difficulty | Half

Tasting

We will serve the sausage cannelloni with tomato, fresh out of the oven.

In this presentation we have put Parmesan cheese to gratin them, although if we want to give it another aroma we can sprinkle oregano for example.

Fresh cheese can be substituted for fresh goat cheese, cottage cheese or ricotta.