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Parsley and Pancetta Cannelloni Recipe
|Tomato passata||600 Milliliter|
|Red wine||150 Milliliter|
|Brown sugar||1 Teaspoon|
|Garlic||1 Clove (5 gm), peeled, crushed|
|Cannelloni tubes||12 (Dried)|
|Mozzarella cheese||150 Gram, cubed|
|Freshly ground black pepper||To Taste|
|For parsley and pancetta|
|Olive oil||1 Tablespoon|
|Onion||1 , peeled, finely chopped|
|Garlic||2 Clove (10 gm), peeled, finely chopped|
|Pancetta||125 Gram, cubed|
|Chopped flat leaf parsley||4 Tablespoon|
|Fresh white breadcrumbs||200 Gram|
|Double cream||150 Milliliter|
|Lemon||1 , juiced and zested (Use Unwaxed Piece)|
Calories 1309 Calories from Fat 416
% Daily Value*
Total Fat 46 g71.2%
Saturated Fat 10.3 g51.6%
Trans Fat 0 g
Cholesterol 51.7 mg
Sodium 1232.7 mg51.4%
Total Carbohydrates 168 g56%
Dietary Fiber 12.2 g48.9%
Sugars 18.9 g
Protein 40 g79.1%
Vitamin A 46.1% Vitamin C 84.8%
Calcium 33.9% Iron 51%
*Based on a 2000 Calorie diet
Season, then bring to the boil.
Cover the pan with a lid and leave to simmer for 15 minutes.
To make the filling, heat 1 tbsp oil in a saucepan, add the onion, garlic and pancetta and cook for 4-5 minutes, until softened and golden.
Add the parsley, breadcrumbs, cream, lemon zest and juice to the pan, then season to taste.
Spoon the filling mixture into the cannelloni tubes and arrange the stuffed tubes in a 30 x 20 cm baking dish.
Pour the tomato sauce over the top of the cannelloni tubes and sprinkle with the mozzarella cubes.
Bake in the oven for 40 minutes, or until the top is bubbling and golden and the pasta is cooked through.