Origin: Liguria, Italy
Time: 45 minutes
Canelloni Al Pesto Genovese
Ingredients (4 people)
Bechamel sauce: 1 liter
Pesto sauce: 200 gr.
Fresh pasta for lasagna: 250 gr.
Cow’s milk mozzarella 100 gr.
Zucchini: 200 gr.
Grated Parmesan cheese: 75 gr.
Tomato sauce with mascarpone: To taste
Prepare the bechamel sauce and the pesto ahead of time and let it cool. Boil the pasta. Thinly slice the zucchini horizontally.
Steps to build the cannelloni
1. We put the pasta on a steel plate and add the bechamel sauce
2. Spread the pesto over the sauce using a spoon.
3. Add the zucchini and the shredded mozzarella
4. Wrap the pasta in the shape of cannelloni.
Place all the cannelloni on a baking dish, cover them with Parmesan cheese and place them in the oven at 350° F for 25 minutes. Remove and serve immediately. ■