Stuffed Cannelloni with ricotta

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:

  1. Prepare the Stuffing items in a large bowl.
  2. 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.
  3. In a small pot heat on low, heat the Tomato sauce and leave at simmer.
  4. Take the Pasta packet and start the pasta. Boil water in a large pot, adding some salt.
  5. Prepare a glass lasagna tray and spray the bottom, add a ladle of tomato sauce and set aside.
  6. 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.
  7. 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.
  8. ** 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. **
  9. Once all rolls are done Pour in a row the Sauce, Sprinkle the Mozzarella cheese, salt and pepper.
  10. 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