Prep: 15 min. Cook: 15 min. Total: 30 min.
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Guide af

Mathias Lydersen

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Rivejern Lidt Fint fra Qookware

Grater - coarse
239 kr
Kasserolle i 6-lag på bord

Saucepan with lid - 2.2 liters - 6-ply Fusion
623 kr

Stuffed cannelloni with sausage, ricotta & mascarpone

Stuffed cannelloni with salsiccia, ricotta and mascarpone is a creamy and flavour-packed oven dish that is even better when cooked in enamelled cast iron. See step by step how to make the filling, sauce and assemble the perfect Italian classic. We recommend using our enamelled cast iron dish or roasting pan for this delicious dish.

Ingredients

  • Kødfyld:
  • 400 g salsiccia
  • 1 løg, finthakket
  • 2 fed hvidløg
  • 1 tsk oregano
  • Salt og peber
  • Olivenolie
  • Mascarpone/ricotta-fyld:
  • 200 g ricotta
  • 150 g mascarpone
  • 100 g friskrevet parmesan
  • 1 æg
  • Revet skal af ½ citron
  • Salt og peber
  • Cremet tomatsauce:
  • 1 dåse hakkede tomater
  • 4 dl oksefond
  • 1 dl fløde
  • 2 spsk mascarpone
  • 1 tsk sukker
  • 1 tsk oregano
  • Salt og peber
  • Til samling:
  • 1 pakke cannelloni-rør
  • 150 g revet mozzarella
  • 50 g parmesan

Instructions

Salsiccia-fyldet: Sautér løg og hvidløg i lidt olie.

Tilsæt salsiccia og steg det godt af – smuldr kødet med en ske.

Rør tomatpuré i og steg i 1 minut.

Hæld hakkede tomater, oregano, salt og peber i.

Lad det simre i 10–12 minutter, til det tykner og bliver aromatisk.

Smag til – det må gerne være kraftigt i smagen.

Mascarpone/ricotta-fyldet: Rør ricotta, mascarpone, parmesan, æg, citronskal, salt og peber sammen.

Det skal være tykt, glat og cremet.

Den cremede tomatsauce: Varm hakkede tomater, oksefond, fløde og oregano op i en gryde.

Rør mascarpone i for ekstra cremethed.

Smag til med salt, peber og lidt sukker.

Saucen skal være blød og rund i smagen.

Saml retten: Fyld salsiccia-fyldet i en sprøjtepose og mascarpone/ricotta-cremen i en anden sprøjtepose.

Sprøjt hver anden cannelloni med salsiccia og hver anden med mascarpone.

Fordel lidt tomatsauce i bunden af et emaljeret støbejernsgryde eller -fad.

Læg cannelloni-rørene tæt sammen.

Hæld resten af tomatsaucen over.

Top med mozzarella og parmesan.

Bagning: Bag retten i ovnen ved 190°C varmluft i 30–35 minutter.

Osten skal være gylden, og retten må gerne boble i kanterne.

Pynt eventuelt med lidt revet parmesan og frisk basilikum.

Cannelloni med salsiccia og mascarpone anrettet i støbejernspande

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Enameled Cast Iron

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Cast iron pestle & mortar
479 kr

That's why our enameled cast iron is perfect for filled cannelloni.

Stuffed cannelloni with salsiccia and mascarpone is a real crowd-pleaser – creamy, rich in flavour and perfectly gratinated in the oven. The combination of juicy salsiccia, mild ricotta and velvety mascarpone makes for an irresistible pasta dish that is just as suitable for a dinner party as it is for a cozy Sunday meal. And it all gets even better when the dish is prepared inenameled cast iron.

Enameled cast ironhas the clear advantage that it distributes heat evenly and retains both heat and moisture. This means that your cannelloni will be cooked perfectly – without burning at the edges, and with a delicious, golden cheese top. At the same time, the cast iron keeps the dish warm for a long time, making it ideal for serving directly from the oven to the table.

In this recipe, it's the balance between the three layers that creates the magic: the spicy meat, the tangy and creamy mascarpone mixture, and the smooth tomato sauce. When you assemble the dish in an enameled cast iron dish and bake it in the oven, all the layers will melt together perfectly. The cheese will be bubbly and golden, and the whole dish will have that homemade finish that only cast iron can give.

You can fill the cannelloni tubes with a piping bag to make it easy, and the dish can be prepared well in advance and simply put in the oven before serving. This also makes it suitable for dinner parties where you want to have most of the ingredients prepared in advance.

Tip: Feel free to use one of Qookware's largerenameled cast iron pots or pans, if you want to make a double portion – because trust us, you'll need it.

Whether you serve it with fresh basil and a green salad or just a nice slice of bread to “scoop” the sauce, this dish will create excitement all around the table.