Method as per Margaret Dahdah
Ingredients:
- 1 pkt of Cannelloni ( or Manicotti) Pasta tubes
- Using 2-3 tubes per serving (or more if needed)
- 1 can 28oz Tomato Pasta Sauce – or Bolognese sauce recipe
- ½ cup shredded Mozzarella cheese
- Sprinkle of Salt and Pepper
STUFFING:
- 1 container of Traditional Ricotta (not smooth or Lite)
- ½ cup shredded Mozzarella cheese
- 1 Egg – beaten
- 1 tbsp. dry or fresh Parsley, bits
- ½ tsp Salt
- ½ tsp pepper
- ¼ tsp Nutmeg spice
Method:
- Prepare the Stuffing items in a large bowl.
- Take the Ricotta and with a fork try mashing it, then add all ingredients, including the beaten Egg. Blend well and set aside in the fridge till pasta is cooked.
- In a small pot heat on low, heat the Tomato sauce and leave at simmer.
- Take the Pasta packet and start the pasta. Boil water in a large pot, adding some salt.
- Prepare a glass lasagna tray and spray the bottom, add a ladle of tomato sauce and set aside.
- When water has a vigorous boil drop the pasta slowly not to break. Boil to ‘al dente’, drain, and run under cold water in a colander, to cool them down.
- A couple of hours before serving start stuffing the Cheese in the Cannelloni. Take one at a time and hold it on upright at the palm of your hand, thus keeping one end closed and the other side open. With a teaspoon start stuffing. Lay them beside each other in the glass tray.
- ** if a couple of them have broken open take them and place a spoon full of Ricotta mix and roll them close and lay them folded part at bottom, in the tray. **
- Once all rolls are done Pour in a row the Sauce, Sprinkle the Mozzarella cheese, salt and pepper.
- Bake at 400 degrees, till pasta is cooked and browned at the top, approx. 45mins.
Enjoy this meal with a side dish of garlic sliced Baguette and a green salad