Cannelloni

INGREDIENTS

¼ cup Parsley, chopped
¼ cup Asiago Cheese, gratted
2 large Eggs
680g Ricotta Cheese
12 Canneloni Noodles
1 ¼ lbs ground meat (Beef, Lamb, Veal, Pork)
2 Garlic cloves
1 large Onion, chopped
3 tbsp Olive oil
1 jar Tomato Sauce
Few springs of fresh Basil, chopped
6 slices of Mozzarella Cheese

DIRECTIONS

Pre-heat oven at 350F.

Cannelloni1Cannelloni2
In a large skillet, heat oil on medium heat.  Add onions, garlic and basil and cook for about 6 minutes.

Cannelloni3 Cannelloni4

Add your meat (whatever type of meat you decided to use) cook until no longer pink – about 15 minutes.  Remove from heat and let cool.  Cook pasta and rinse with cold water.  When cooled, split shells lengthwise open.  I used fresh lasagna noodles that I cut in half.

 

Cannelloni5 Cannelloni7

In a large bowl, combine Ricotta cheese, eggs, Asiago, parsley, salt & pepper.  Mix well.  Then add the meat mixture.

 

Cannelloni8

Pour half of the tomato sauce at the bottom of a baking dish.

Cannelloni9 Cannelloni10

Fill pasta shells with ¼ cup of mixture, roll close and place in baking dish seam-side down.

 

Cannelloni12Cannelloni13

Continue until you fill the dish.  Top with sauce and Mozzarella and baked for 25 minutes.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s