Stuffed cannelloni are one of the most popular first courses in Italian cuisine. The version with cooked ham and mozzarella is delicious but at the same time very fast to prepare. This recipe is called the “Sorrentina” version of classic “Emilia” cannelloni.

Preparation can be quickened by using ready-made sheets of egg puff pastry. In no time you will have a perfect first course to serve for your Sunday lunch!

The Recipe:

Fry the finely chopped onion in a saucepan with two tablespoons of oil: when the onion is brown pour in tomato puree and cook at low heat, adding the basil leaves that give flavor to the tomato sauce. Separately, in a large bowl, break two eggs and blend with the Parmigiano Reggiano and the diced coocked ham and the diced mozzarella. For a creamier stuffing add ricotta.

Season with salt and pepper and stir vigorously with a wooden spoon to mix the stuffing well. Boil the egg cannelloni for a few minutes and drain them when they are still “al dente”: add a tablespoon of oil to the cooking water to make sure the pasta does not stick and remains fully extended.

Once the cannelloni are cooked put them on a cloth to dry. Stuff each piece with the ham and mozzarella stuffing. Now pour the tomato sauce into a baking pan and place the cannelloni, which you have prepared on the cloth, above the sauce. Cover the row of cooked ham cannelloni with more tomato sauce and finish by covering the pan with grated cheese. Put in the oven for 15 minutes at 180°.