First of all, blanch the cannelloni in boiling salted water for a couple of minutes, then drain and let them dry on a clean cloth.
Prepare the filling: put the mascarpone, the Parmesan cheese in a bowl (leave 1 tablespoon aside) and the gorgonzola in pieces and mix, then also incorporate 2/3 of the hazelnuts (it must be a soft but dense and compact cream).
Put the filling in a pastry bag (or in a food bag, tightly closed on top, to which you will then cut off one of the sealed corners, in order to create a hole similar to that of the smooth spout of a sac-à-poche. ) and fill the cannelloni.
As they are ready, arrange them in a pan, on the bottom of which you have put a light layer of bechamel.
Cover with the remaining béchamel, add the chopped hazelnuts and parmesan set aside, cover the pan with aluminum foil and cook for about 25 minutes in a preheated convection oven at 180 ° C.
Open the oven, remove the aluminum foil and cook for another 5 minutes.
The cannelloni with gorgonzola are ready, let them rest for 5-10 minutes, then serve them.
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