Directions
- Preheat the oven to 375°F (190°C).
- Finely chop the grilled piquillo peppers. In a food processor, combine the peppers with the basil, toasted almonds, Grana Padano, olive oil and garlic. Pulse until a coarse pesto forms.
- In a large skillet, heat the oil over medium heat. Cook the sausage meat, breaking it up with a wooden spoon, for 4 to 5 minutes, until it has lost its pink colour. Add the onion and cook for 1 to 2 minutes more. Remove from the heat, stir in the piquillo pesto and ricotta, then let the mixture cool slightly.
- Meanwhile, cook the cannelloni al dente in a large pot of salted boiling water. Drain well.
- Using a pastry bag or spoon, fill each cannelloni shell with the sausage mixture.
- Spread a thin layer of tomato sauce in the bottom of a baking dish. Arrange the filled cannelloni in a single layer, then cover with the remaining tomato sauce. Sprinkle evenly with the mozzarella.
- Bake for 30 to 35 minutes, until the sauce is bubbling and the cheese is melted and golden. If desired, broil for 1 to 2 minutes for additional browning.
- Garnish with fresh basil before serving.
