Baked [Mozzarella Cannelloni] with arrabbiata, basil, and cream

Made a baked cannelloni today with mozzarella, cherry tomatoes, and fresh basil. Pretty simple to put together, but the result was really comforting – soft pasta, creamy filling, and a nice kick from the arrabbiata.

Ingredients:

• 18 cannelloni tubes
• ~50 mini mozzarella balls (bocconcini)
• 1 cup cherry tomatoes, quartered
• 1 cup fresh basil leaves
• 3 cups arrabbiata sauce
• ¾ cup heavy cream
• 1 cup shredded mozzarella or Parmesan
• Salt and pepper

Method:

1. Preheated the oven to 200°C and lightly oiled a baking dish.
2. Cut the mozzarella if needed and prepped the tomatoes and basil.
3. Filled each cannelloni with mozzarella and tomato pieces (alternating them).
4. Spread some arrabbiata on the bottom of the dish and arranged the filled tubes in a single layer.
5. Covered everything with the remaining sauce, poured over the cream, and added cheese on top.
6. Covered with foil and baked for 20 minutes, then uncovered and baked another ~15 minutes until golden and bubbling.

Let it sit for a few minutes before serving. The inside stays really soft and creamy, and the top gets nicely browned.

Enjoy! 🤗