Cannelloni with San Marzano Tomatoes
Baked cannelloni is a favorite for good reason — everyone loves it. Starting with Louisa Cannelloni makes it easy to create your own culinary masterpiece you'd be proud to serve at your table.
Ingredients
- 12 Louisa Beef & Pork Cannelloni
- 2 tbsp. extra virgin olive oil
- 1 small carrot, minced
- ½ celery stalk, minced
- 1 garlic clove, minced
- ½ small yellow onion, minced
- 1 tbsp. tomato paste
- ½ tsp. crushed red pepper
- 1 28 oz. can San Marzano tomatoes, hand crushed
- 5 fresh basil leaves
- Salt to taste
- San Marzano Tomato Sauce
- 15 oz. jar Alfredo sauce
- 1 cup Parmigiano Reggiano, grated
- 1½ cup shredded mozzarella cheese
Directions
- Preheat oven to 375°.
- Heat olive oil; add carrot, celery, onion and garlic. Cook until edges are golden. Add tomato paste and crushed red pepper, cook for 3 minutes longer.
- Add crushed tomatoes and basil. Simmer for 30 minutes. Season with salt to taste.
- Ladle tomato sauce in bottom of baking dish, arrange the cannelloni then cover with alfredo sauce. Sprinkle with Parmigiano Reggiano and mozzarella cheese.
- Cover dish with foil and bake for 30 minutes in preheated oven.
- Remove foil and bake for an additional 10 minutes
Cannelloni Beef & Pork
