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
Pre-heat oven at 350F.
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.
In a large bowl, combine Ricotta cheese, eggs, Asiago, parsley, salt & pepper. Mix well. Then add the meat mixture.
Pour half of the tomato sauce at the bottom of a baking dish.
Fill pasta shells with ¼ cup of mixture, roll close and place in baking dish seam-side down.
Continue until you fill the dish. Top with sauce and Mozzarella and baked for 25 minutes.