Rosy Creamed Cannelloni Recipe
Ingredients
12 ricotta-stuffed cannelloni
2 tbsp (30 ml) water
2 tsp (10 ml) butter
1/2 garlic clove, finely sliced
1 French (dry) shallot, chopped
1/4 cup (60 ml) tomatoes, diced
1 tbsp (15 ml) tomato paste
1 1/2 cups (375 ml) 35% cream
Salt and pepper
1/4 tsp (1 ml) rosemary
Directions
– Preheat oven to 350 °F (175 °C).
– Spread cannelloni in a buttered baking dish. Sprinkle lightly with water. Place the butter-coated side of a sheet of aluminum foil over cannelloni and bake for 10 minutes.
– In a skillet, melt butter and cook garlic, shallot and tomatoes until soft but not browned. Add tomato paste and cream to mixture and stir. Season with salt, pepper, and rosemary. Simmer for 5 minutes.
– Place cannelloni in the sauce and turn once.
– Spread cannelloni in a buttered baking dish. Sprinkle lightly with water. Place the butter-coated side of a sheet of aluminum foil over cannelloni and bake for 10 minutes.
– In a skillet, melt butter and cook garlic, shallot and tomatoes until soft but not browned. Add tomato paste and cream to mixture and stir. Season with salt, pepper, and rosemary. Simmer for 5 minutes.
– Place cannelloni in the sauce and turn once.
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