Chorizo, Mushroom And Ricotta Cannelloni

• 2 tbsp butter
• 2 None onions, thinly sliced
• 1 None chorizo sausage, finely chopped
• 2 cloves garlic, crushed
• 5 oz button mushrooms, thinly sliced
• 1 tbsp chopped rosemary leaves
• 1 tsp brown sugar
• 12 oz fresh ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup bottled roasted red peppers, drained and chopped
• 1/2 cup tomato puree
• 1 cup grated mozzarella cheese
• 12 None cannelloni pasta shells

1. Melt butter in a medium skillet on high heat. Add onion, chorizo and garlic and saute for 2-3 mins until the onions are soft. Add the mushrooms, rosemary and sugar, and cook, stirring, for 4-5 mins until the onion caramelizes and the mushrooms are tender. Spoon into a medium bowl. Cool slightly. Add ricotta, 1/4 cup of the Parmesan cheese and peppers; mix well. Set aside.
2. Preheat the oven to 350u0b0F. Lightly grease a 11 x 7 inch baking dish. Spread 4-5 tbsp of the tomato puree in the dish. Mix the remaining 1/4 cup Parmesan cheese with 1/2 cup of the mozzarella cheese. Sprinkle on top of the tomato puree.
3. Using a teaspoon or a piping bag, fill the cannelloni shells with the ricotta mixture. Place in a single layer in the baking dish. Top with the remaining tomato puree and 1/2 cup mozzarella cheese.
4. Bake for 30-35 mins until the pasta is tender and the top is lightly browned.

butter, onions, chorizo sausage, garlic, button mushrooms, rosemary, brown sugar, ricotta cheese, parmesan cheese, red peppers, tomato puree, mozzarella cheese, pasta shells

Taken from recipes-plus.com/api/v2.0/recipes/21077 (may not work)