Cannelloni ai carciofi

• Cannelloni Ricotta en Spinaci  – 6 pcs
• Napolitana sauce – 180 g
• Artichoke hearts in oil – 3 pcs
• Salt and pepper
• Cherry tomatoes (garnish)
• Basil leaves (garnish)
• Grated cheese – 30 g

1. Pan-fry the quartered artichoke hearts without olive oil, as they already contain enough oil.
2. Spread some sauce on the bottom of an ovenproof dish. Place the frozen cannelloni on top and cover with the remaining sauce.
3. Arrange the artichoke quarters in the sauce next to the cannelloni.
4. Top with grated cheese. Bake in a convection oven at 180°C for 25 to 30 minutes.

Cold preparation: follow the first 2 steps above and ensure all cold ingredients are well arranged. Use an ovenproof tray.