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Some years ago my friend Jessica made a lovely cannelloni dish for me that I have redone many many times since then. It is also one of those recipes that I have shared with friends over the years. It is easy to duplicate if I have many people over and it is easy also to half if just making it for two. And one can easily make it lacto-vegetarian by excluding the chicken.

Anyone who has tried to fill dried cannelloni know what a mess that is. And how easy they break! So to make the cannelloni I use fresh lasagna sheets, that I add the filling to, and then roll it up. It is important to add the filling along with the long-sides or it becomes too much pasta in relation to filling. Always look for a balance!

Making Cannelloni

Making Cannelloni

Make a nice tomato sauce and pour it over and add some grated mozzarella. Bake it in the oven! And of course serve with a nice Italian red wine such as a Chianti!

Cannelloni with chicken, zucchini and mushrooms

Cannelloni with chicken, zucchini and mushrooms

Yes, it is probably 10 years ago Jessica served this to me so maybe I have made some adjustments to the recipe. But I give the acknowledged for this tasty, rich pasta dish to my good friend Jessica. Hope you will enjoy it too! Recipe can be found on top of page in Swedish and English!

Remember Life is too short to not eat and drink well!
Enjoy!