Cannelloni Filled with Fresh Tomato, Mozzarella and Basil

Cannelloni alla Sorrentina

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 45

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This version of cannelloni is from Sorrento in the southern part of Italy. They are fresher and lighter than the meat filled ones from northern Italy, and a bit less time consuming to make as well.


  • Pasta dough, made with 2 eggs and 1 ½ cups flour
  • Béchamel


  1. Put the butter and onion in a 10-inch skillet and place over medium high heat. Sauté until the onion turns to a rich golden color, about 5 minutes. Add the tomatoes, season with salt and pepper, and cook until the tomatoes are no longer watery, 10 to 15 minutes. Add the basil, cook for another minute and remove from the heat. Transfer the contents of the pan to a mixing