If you dream of a comforting and delicious Italian dish, these cannelloni stuffed with colorful peppers and creamy ricotta are perfect for a family or friends' meal. The sweetness of this cheese pairs perfectly with the grilled vegetables and subtle spices, all topped with a homemade tomato sauce enhanced by fresh basil.
Preheat the oven to 180°C. Cut the peppers into small cubes. If you are making this recipe with lasagna sheets, pre-cook the sheets in boiling water for 9-10 minutes.
Heat half of the olive oil in a pan and sauté the diced bell pepper for 10 minutes, stirring regularly. Remove from heat. In a bowl, mix the ricotta, dukkah spices, chopped basil, and bell pepper. Combine everything. Season this mixture with salt and pepper.
Stuff the cannelloni or lasagna (and roll) with this preparation. Grease a dish, add a little tomato sauce at the bottom. Arrange the cannelloni on top of the tomato sauce. Heat the remaining olive oil in the pan, pour in the tomato sauce and garlic. Season with salt and add sugar. Let this sauce simmer for 10 minutes on low heat. Add the remaining basil at the last minute and pepper.
To finish, cover the cannelloni with this sauce and bake for 25 minutes. Serve this dish with a small green salad.
0 servings
4
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