Three Cheese Stuffed Cannelloni

As much as I love spring, I can’t stand the first few gray, soggy and still cold days.  But, they’re the last few days when I can still eat comforting baked pastas without feeling (much) guilt.  So today I made cannelloni.

It might seem like these are a lot of work to make, but thanks to oven ready noodles and a piping bag,  they come together in about 15 minutes.  You could even use a bottled sauce instead of making your own and cut that time down to about 5 minutes.

Three Cheese Stuffed Cannelloni

Makes 16 cannelloni, enough to serve 3-4 people

For the cannelloni

1 300g (11oz) tub of smooth light ricotta

1 250g (9oz) ball of mozzarella

125g (4.5oz) grated parmesan

1 egg

16 oven ready cannelloni tubes

salt & pepper to taste

For the sauce

1 720ml (14oz) jar of crushed tomatoes

1 Tbsp olive oil

1 small red onion, finely chopped

3-4 gloves of garlic, minced

1 Tbsp dried oregano

2 Tbsp fresh basil

salt & pepper to taste

Preheat the oven to 400°.  Place a large shallow baking dish on top of a cookie sheet and set aside.

Heat the olive oil in a small pot.  Add the onion and saute until translucent, about 4 minutes.  Add the garlic and stir until it’s fragrant, about 1 minute.  Add the tomatoes, oregano, basil, salt & pepper.  Simmer the sauce for about 10 minutes.

Chop about 8 1/2cm (1/4in) slices off the mozzarella ball.  Grate the remaining mozzarella & parmesan.  In a medium bowl, mix the grated mozzarella and parmesan together with the ricotta salt & pepper.  Beat the egg in a small bowl and add it to the cheese mixture.  Mix thoroughly, so you end up with a filling that won’t fall apart or have any egg spots in it.  Spoon the mixture into a piping bag and pipe into each of the cannelloni tubes.  If you don’t have a piping bag, you can always put the mix into a sandwich bag and snip the end off.

Spread about 1/2 cup of the sauce into the bottom of the baking dish.  Line up the cannelloni in the dish, and cover with most of the remaining sauce (you may have a bit of sauce left over depending on the size of your dish).  Top with the slices of mozzarella.

Cover the dish in foil and bake for 25 minutes.  Uncover the dish and bake an additional 10-15 minutes, until the cheese is brown and bubbly.

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1 Response to Three Cheese Stuffed Cannelloni

  1. I just ate dinner, but could have a whole pan of this!

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