Today I’m making cannelloni for lunch. Cannelloni is a pipe-shaped pasta. These pipes are pretty large, and you can fill them with almost anything. This time I used chicken, squash, red bell pepper and red onion. I cut these ingredients in small cubes and then lightly fried them in a pan.
First, set your oven to 175° C, or 350° F. Then you need to prepare your filling and stuff the raw cannelloni rolls with it. Now put the filled cannelloni into an ovenproof dish and soak in milk for about half an hour. Sprinkle grated cheese, fresh spices of your choice and a little salt on top and put it in the oven for about half an hour.
*You can stuff the cannelloni with anything you like. Good combinations are ricotta cheese and spinach, lasagna filling with minced meat, gorgonzola cheese and walnuts, aubergine and chevrè, etc.