Calabrian baked cannelloni

Calabrian cannelloni are made by filling pasta boiled until al dente with a mixture of onion and various meats browned in a pan and baking in the oven. Hearty and rich in flavour, they are the perfect first course for Sunday lunch.

Baked cannelloni: the ingredients

• 300 g of cannelloni pasta
• 400 g of minced meat
• 100 g of seasoned sausage
• 50 g of soppressata
• 3 spoons of EVO oil
• 2 boiled eggs
• 4 spoons of grated pecorino cheese
• 1 chopped onion
• 2 chopped carrots
• Tomato sauce
• Salt
• Pepper
• Basil

Baked cannelloni: the recipe

Briefly fry the chopped onion, chopped basil, carrots, meat, salami and sausage in olive oil in a large saucepan. Add a few of water, salt and pepper to taste and cook for 30 minutes.

Drain the meat and cold cuts using a slotted spoon, collect them in a bowl and add the chopped boiled eggs. Boil the cannelloni al dente in salted water and once cooked, gently stuff them with the meat mixture. Place the cannelloni in a lightly greased oven dish, cover with the cooking juices from the meat and sprinkle first with the tomato puree and then with grated pecorino cheese.

Place the dish in the oven, which has been preheated to 180 °C, and cook the cannelloni au gratin for about 20 minutes. Serve hot, accompanied by a full-bodied red wine. Enjoy your meal!