(6 - 8 servings)
225g Granoro cannelloni pasta - OUR SPECIAL OFFER IN THE DELI THIS WEEK!!
450g Granarolo ricotta cheese
175g grated Sori mozzarella
175g grated Biraghi Gorgonzola
2 tbsp Chef besciamella sauce
40g seasoned, dried breadcrumbs
4 tbsp chopped fresh parsley
250g Mutti passata sauce
Borghini salt and pepper to taste
Preheat oven to 180C / Gas mark 4
In a large bowl combine 115g of the mozzarella, all of the ricotta, the gorgonzola, besciamella sauce, breadcrumbs, parsley and salt and pepper. Mix well.
Take a 23x33cm (or similar sized baking dish) and spray the dish with oil. Cover the bottom with a thin film of passata sauce. Fill each cannelloni tube with the cheese mixture and place carefully into the dish. When you have put them all into the dish, cover with the remaining passata. Sprinkle the remaining mozzarella on top.
Bake in the preheated oven for 40 minutes and serve.