Canadian Apple PancakesCannelloni with Sugo Cappuccino Hearts



Cannelloni with Sugo




Ingredients:
1 can
5 tbsp



20 g / 0.75 oz
1
250 g / 8.75 oz
250 g / 8.75 oz


150 g / 5.25 oz
1 tbsp
tomatoes
cream
Salt
Rosemary
Garlic
butter, unsalted
onion
fresh mushrooms
tomatoes
Freshly ground pepper
Oregano
Cannelloni
olive oil

Serves 3 - 511 cal per serving
Prep-time: 30 min. - Total-time: 60 min.
Puree canned tomatoes and together with remaining juice and cream fill in a medium saucepan. Season with rosemary, garlic and salt. Let cook for at least 30 min. to reduce liquid. Melt unsalted butter in a coated skillet. Add chopped onion and fry until glassy. Clean mushrooms, chop and add to onions. Cook until liquid is evaporated. Pour boiling waters over tomatoes, rinse with cold water, and peel off skin. Quarter the tomatoes remove seeds dice and add to mushrooms. Season with pepper, salt and oregano. Cook until an easy to spread mixture results. Stuff the uncooked cannelloni with the mixture. Brush an ovenproof dish with oil. Layer in the cannelloni and pour over the tomato sugo. Cover the pan with aluminum foil. Preheat oven to 440 F and bake for 15 min. Remove the foil and bake for another 10 min. at 480 F.



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