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Cannelloni with asparagus and zucchini
Everyone has its good and bad days. But when we are at our lowest, we most definitely need all the comfort and relaxation we can get. Comfort food is one of those positive things that can bring a smile on our faces. And these cannelloni (pasta tubes) with fresh asparagus, zucchini and chorizo are definitely in the comfort food area. Creamy mascarpone with light asparagus and zucchini + spicy chorizo bring the best out of this dish. However, it wouldn't be as delicious without tomato passata that gives that lightness and juicyness to this dish. Easy, affordable, delicious and comforting - just what we need and what we love.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    4
    people
  • preparation:
    30
    minutes
  • bake:
    40
    minutes

METHOD

  • preparation

    Slice the sausage and asparagus (chop woody ends off) into small cubes. Cut the zucchini in half lengthwise, scoop out the seeds then grate it.

  • Cook the chorizo asparagus, zucchini

    Place a frying pan over medium heat, add a bit of olive oil, chorizo, asparagus and grated zucchini. Cook for about 3 - 5 minutes, stirring occasionally. Remove from the heat and let it cool. Preheat the oven to 190°C / 375°F.

  • Combine into a delicious filling

    In a bowl combine mascarpone or ricotta and an egg yolk, using a spatula. Add the chorizo and vegetables. Season to taste with nutmeg, salt and pepper. This is your cannelloni filling.

  • bake and serve

    To assemble, drizzle the base of your baking dish with one tablespoon of olive oil. Pour in the tomato passata (or canned tomatoes). Spoon the filling into the cannelloni tubes using a tablespoon and lay on top of the tomato passata. Repeat with the remaining filling. Add the freshly grated parmesan cheese over the cannelloni. Bake for 40 minutes at 190°C / 375°F. Remove from the oven, let the cannelloni cool for about 10 minutes, then top with fresh basil and serve.

Cannelloni with asparagus and zucchini

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