Cannelloni Recipe
I got this Cannelloni from an Italian cooking magazine. I made this Cannelloni lat night for dinner. It will taste just like as if it comes from a restaurant!
Ingredients
8 shells, cannelloni or manicotti
15-oz carton (450 g) part-skim ricotta cheese
1 1/2 cups (355 ml) grated low-fat mozzarella cheese
1/4 cup (60 ml) freshly grated Parmesan cheese
1 egg, slightly beaten
2 tbs (30 ml) fresh parsley, chopped dash nutmeg
26-oz jar (780 ml) Organic Pasta Sauce or 3 cups (720 ml) homemade pasta sauce
Directions
Cook cannelloni shells according to package directions; rinse with cool water and drain well.
Combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, parsley and nutmeg.
Spoon ricotta filling into shells.
Preparation may be covered and refrigerated several hours at this point.
Pour 1 1/2 cups pasta sauce in bottom of 12x18-inch glass baking dish.
Lay filled shells over sauce; cover with remaining sauce.
Cover with aluminum foil; bake at 375°F (190°C) for 30 minutes, or until sauce is bubbling.
Sprinkle with remaining 1 cup grated mozzarella cheese.
Bake, uncovered, another 5-10 minutes, or until cheese has melted.
Combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, parsley and nutmeg.
Spoon ricotta filling into shells.
Preparation may be covered and refrigerated several hours at this point.
Pour 1 1/2 cups pasta sauce in bottom of 12x18-inch glass baking dish.
Lay filled shells over sauce; cover with remaining sauce.
Cover with aluminum foil; bake at 375°F (190°C) for 30 minutes, or until sauce is bubbling.
Sprinkle with remaining 1 cup grated mozzarella cheese.
Bake, uncovered, another 5-10 minutes, or until cheese has melted.
