Cannelloni With Ricotta And Peas Recipe
How about one awesome recipe suggestion to attempt today? This Cannelloni With Ricotta And Peas is too good to be passed up, so make a special note of it. I have a weakness for Pasta, thus I prepare this recipe often. This yummy yummy Cannelloni With Ricotta And Peas recipe is a gift of the Italian cuisine. This is the most comforting Main Dish recipe I have come across. This is an ideal dish to include in today's menu.
Ingredients
12 cannelloni shells or 8 manicotti shells
1/4 cup fresh or frozen green peas
1 cup part skim ricotta cheese
2 tablespoons golden raisins
1 large egg
1 large egg white
3 medium size ripe tomatoes, peeled, cored, and chopped, or 1 can low sodium tomatoes, drained and chopped
3 tablespoons minced fresh mint or parsley
1/2 teaspoon black pepper
2 tablespoons low sodium tomato paste
Directions
Preheat the oven to 350°F.
Cook the cannelloni shells in boiling unsalted water for 6 minutes or until partially softened.
Drain and set aside.
Bring an inch of water to a boil in a small saucepan, add the peas, and cook for 2 minutes.
Drain.
In a medium size bowl, combine the peas, cheese, raisins, egg, egg white, 1/3 cup of the tomatoes, 1 1/2 tablespoons of the mint, and 1/4 teaspoon of the pepper, and mix well.
Fill the cannelloni shells with the mixture.
Combine the remaining tomatoes, mint, and pepper with the tomato paste in a small bowl; mix well.
Pour 3/4 cup of the mixture into the bottom of an ungreased 8"x 8"x 2" baking pan and place the filled pasta shells on top.
Pour the remaining mixture over all.
Cover with aluminum foil and bake for 20 minutes.
Uncover and bake 10 minutes longer.
Cook the cannelloni shells in boiling unsalted water for 6 minutes or until partially softened.
Drain and set aside.
Bring an inch of water to a boil in a small saucepan, add the peas, and cook for 2 minutes.
Drain.
In a medium size bowl, combine the peas, cheese, raisins, egg, egg white, 1/3 cup of the tomatoes, 1 1/2 tablespoons of the mint, and 1/4 teaspoon of the pepper, and mix well.
Fill the cannelloni shells with the mixture.
Combine the remaining tomatoes, mint, and pepper with the tomato paste in a small bowl; mix well.
Pour 3/4 cup of the mixture into the bottom of an ungreased 8"x 8"x 2" baking pan and place the filled pasta shells on top.
Pour the remaining mixture over all.
Cover with aluminum foil and bake for 20 minutes.
Uncover and bake 10 minutes longer.
