Chorizo, Mushroom And Ricotta Cannelloni - cooking recipe

Ingredients

2 tbsp butter
2 None onions, thinly sliced
1 None chorizo sausage, finely chopped
2 cloves garlic, crushed
5 oz button mushrooms, thinly sliced
1 tbsp chopped rosemary leaves
1 tsp brown sugar
12 oz fresh ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup bottled roasted red peppers, drained and chopped
1/2 cup tomato puree
1 cup grated mozzarella cheese
12 None cannelloni pasta shells

Preparation

Melt butter in a medium skillet on high heat. Add onion, chorizo and garlic and saute for 2-3 mins until the onions are soft. Add the mushrooms, rosemary and sugar, and cook, stirring, for 4-5 mins until the onion caramelizes and the mushrooms are tender. Spoon into a medium bowl. Cool slightly. Add ricotta, 1/4 cup of the Parmesan cheese and peppers; mix well. Set aside.
Preheat the oven to 350\u00b0F. Lightly grease a 11 x 7 inch baking dish. Spread 4-5 tbsp of the tomato puree in the dish. Mix the remaining 1/4 cup Parmesan cheese with 1/2 cup of the mozzarella cheese. Sprinkle on top of the tomato puree.
Using a teaspoon or a piping bag, fill the cannelloni shells with the ricotta mixture. Place in a single layer in the baking dish. Top with the remaining tomato puree and 1/2 cup mozzarella cheese.
Bake for 30-35 mins until the pasta is tender and the top is lightly browned.