Tomato and mozzarella is one of the most popular combinations in Italian cuisine, sliced up with olive oil dressing for a summer lunch or used as a classic sandwich filling.
They are also the main ingredients of the mouthwatering “alla Sorrentina”, or Sorrento-style sauce, used to top a variety of baked pasta and gnocchi dishes. This basil-infused rich tomato sauce with melted mozzarella is a traditional recipe of Sorrento, a town in Southern Italy on the cliffs of the Amalfi Coast with breathtaking views of the bay of Naples. It is a region known for its prized tomatoes and fresh mozzarella.
The Sorrento-Style sauce makes a perfect topping for cannelloni, a staple Italian dish of tubed-shaped pasta filled with a meat or vegetarian stuffing and baked in the oven. This tasty crowd-pleaser doesn’t necessarily require complicated cooking techniques and can produce elegant results when using some kitchen helpers from Barilla.
Barilla Wavy Lasagne sheets, cooked in just a minute in boiling water and then dried, can be easily rolled in a cannelloni shape. Another secret ingredient, Vero Gusto Tomato & Basil Sauce, will add a delicate Mediterranean taste for the topping. This premium sauce, handcrafted in Italy with locally grown ingredients and high quality olive oil, will bring a taste of Sorrento right into your kitchen.
Sorrento-style Cannelloni is a must-try for lunch or dinner. This recipe can be prepared in advance and will definitely impress your family and guests.
Sorrento-Style Cannelloni
Serves 4
6oz ground pork, 6oz ground meat, 1 ½ cups Vero Gusto Tomato & Basil Sauce, 12 oz. ricotta cheese, 5 oz mozzarella cut in ½” cubes, 1/3 cup dry white wine, Grated Parmigiano Reggiano cheese divided (½ cup for filling ½ for cup for garnish), 3 tbsp. tomato paste, 8 Barilla Wavy Lasagne sheets , 1 medium onion, finely chopped, 10-12 basil leaves, chiffonade , butter, 3 tbsp extra-virgin olive oil, salt & pepper to taste
How to prepare it
Step 1 Prepare the filling
Preheat the oven to 350F.
Lightly oil a pan and heat. Add finely chopped onion, lightly fry and then add the meat and toss over high heat. Deglaze with white wine and let the alcohol evaporate. Add the tomato paste, salt, pepper, basil and ladleful of water to moisten. Simmer on low heat for 35-40 minutes. Place all the meat, tomato paste, onion and basil mixture in a blender or food processor and blend until smooth. Add the ricotta and Parmigiano Reggiano cheeses to blended mixture, then use a spatula to blend and transfer filling to a pastry bag.
Step 2: Cook the lasagne sheets
Bring a pot of salted water to a boil. Cook the Barilla Wavy Lasagne pasta sheets for 8 minutes, then soak them in iced water for 1 minute.
Step 3: Fill the cannelloni
Arrange the Barilla Wavy Lasagne sheets on your work-space and pat dry with a towel. Lightly drizzle olive oil on wavy lasagne sheets. Squeeze the filling in the pastry bag along the longest side of each pasta sheet, and roll into a cylinder.
Step 4: Assemble and bake
Butter a 7”x12” baking dish, spread 2 tbsp. Vero Gusto Tomato & Basil sauce over the bottom and place the cannelloni on top. Cover with the remaining Vero Gusto Tomato & Basil sauce and mozzarella cubes, and sprinkle with Parmigiano. Place in the oven and bake for 20 minutes or until edges are golden brown.