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.

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.



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.



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: Logo

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

Facebook photo

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

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: