Use one of the previous pasta recipes
Filling:
300 g cooked vongoles (conchiglie)
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped green onion
1 small can of mushrooms
2 slices of white bread, toasted
3 tablespoons grated Parmesan cheese
125 g mozzarella cheese, cut into small cubes
1/4 cup ricotta cheese
salt and pepper to taste
Sauce:
3 tablespoons olive oil
1 minced garlic clove
1 medium can or jar of tomato extract
1/2 cup water
1 tablespoon chopped fresh oregano
1 teaspoon dried basil
1/2 teaspoon salt
1 pinch of black pepper
250 g mozzarella cheese
2 tablespoons butter
Use one of the previous pasta recipes
Filling:
300 g cooked vongoles (conchiglie)
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped green onion
1 small can of mushrooms
2 slices of white bread, toasted
3 tablespoons grated Parmesan cheese
125 g mozzarella cheese, cut into small cubes
1/4 cup ricotta cheese
salt and pepper to taste
Sauce:
3 tablespoons olive oil
1 minced garlic clove
1 medium can or jar of tomato extract
1/2 cup water
1 tablespoon chopped fresh oregano
1 teaspoon dried basil
1/2 teaspoon salt
1 pinch of black pepper
250 g mozzarella cheese
2 tablespoons butter
Prepare the pasta dough according to a cannelloni recipe
For the filling: drain the vongoles and chop them finely
Combine 1 tablespoon of the cooking liquid from the vongoles, parsley, green onion, and mushrooms
Remove the crust from the bread, tear it into small pieces, and combine with the cheese, mozzarella, and ricotta
Spread the filling over the pasta rectangles and roll them up
Butter a refractory dish and fill it with the cannelloni, placing them close together
For the sauce: combine olive oil and garlic in a pan and cook at high heat for 1 minute
Add tomato extract, oregano, basil, salt, and pepper
Add water and simmer at low heat for about 10 minutes
Place some of the sauce around the cannelloni
Cut mozzarella into small pieces and sprinkle over the dish
Finally, cover with butter in small pieces
Bake in a hot oven until the cheese has melted
Serve the remaining tomato sauce on the side
Serves 8.
