- • 1 box of cannelloni noodles
- • 2 can jack mackerel in tomato sauce
- • 5 ripe tomatoes
- • 50 g onion, finely diced
- • 30 g Parmesan cheese
- • 20 g butter
- • 1 g dried oregano
Filling: In a bowl, clean jack mackerel well (remove bones) and mix with sautéed onion.
Sauce: Peel and chop tomatoes and cook over low heat for 20 minutes. Cool and blend in blender until smooth. Add butter and a touch of oregano.
Fill the cooked cannelloni and cover in tomato sauce. Bake at 160°C (320°F) for 10 minutes, then add grated Parmesan cheese on top and melt cheese for 2 minutes at the same temperature.