Mamma Rosa simply implies a rose or pink colored sauce which in this case is created by the combination of the white béchamel and red tomato sauces.
1 cup Grana Padano (grated)
1 ½ cup mozzarella cheese (shredded)
1 can San Marzano tomatoes (crushed)
½ small yellow onion (brunoise)
1 small carrot (brunoise)
½ celery stalk (brunoise)
1 garlic clove (minced)
2 ea fresh basil leaves
½ tsp crushed red pepper
2 Tbsp extra virgin olive oil
½ Tbsp Italian tomato paste
TT salt and pepper
Prepare your favorite béchamel recipe. Meanwhile Heat olive oil then add carrots, celery, onions and garlic cook until golden on the edges. Add tomato paste and crushed red pepper and cook for 3 minutes longer. Add crushed tomatoes and basil. Simmer for 30 minutes. Season, set aside and keep warm. In a baking dish ladle the tomato sauce, arrange the cannelloni in the sauce then ladle the béchamel over them. Sprinkle with Parmigiano and mozzarella then bake for 15 minutes at 400°F. Garnish with fresh basil.
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