Cannelloni With Ricotta And Peas Recipe
Ingredients
| 12 cannelloni shells or 8 manicotti shells | ||
| Frozen green peas | 1/4 Cup (16 tbs) | |
| Part skim ricotta cheese | 1 Cup (16 tbs) | |
| Golden Raisins | 2 Tablespoon | |
| Egg | 1 Large | |
| Egg white | 1 Large | |
| 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 | ||
| Black pepper | 1/2 Teaspoon | |
| 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.
Chef
