Cannelloni with paprika and magor

Name: cannelloni with paprika and magor
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 4 sheets fresh lasagne; 15 g fresh basil; 200 g magor cheese; 100 ml beaten cream 23% fat; 8 roasted peppers small or half (about 1 1/2 pot); 1 pot pasta sauce fresh napolitana 225 g

A tasty Italian recipe. The main course contains the following ingredients: fresh lasagne, fresh basil, magor cheese, whipped cream (23% fat), roasted peppers (small or half (about 1 1/2 pot)) and pasta sauce fresh napolitana (225 g).

Ingredients

Kitchen Stuff

aluminum foil, baking dish, greased

Directions

Halve the lasagne sheets and boil for 3 minutes in plenty of water with salt. Let them drain over the edge of the colander.
Finely chop the basil. Stir the magor with the cream and stir in the finely chopped basil.
Cut the peppers open so that they can be spread out. Spread the lasagne sheets on the work surface, place a piece of peppers on them and brush the pepper with the loosened magor. Roll up the lasagne sheets and place the rolls side by side in the oven dish.
Stir in the pasta sauce with 150 ml of water and pour over the rolls. Cover the dish with aluminum foil and store it in the refrigerator until use.
Preheat the oven to 175 ° C and allow the cannneloni to heat up in about 20 minutes. Tasty with a salad of young leaf lettuce with a pesto dressing.