I have to say that I am not a big pasta eater, but my family really enjoys it, so I do make several different pasta dishes for them to enjoy. This cheese cannelloni is one I do enjoy as well. I love to take some to work for lunch, because I really enjoy eating the leftovers cold. That’s right… it’s awesome cold, which comes in real handy, when there’s a long line up at the microwave… LOL!
Directions:
Yield: 8-10 servings
- Please watch video for instructions on preparation.
- Bake, covered in 350°F oven for 45 minutes or until pasta is tender. Stick knife in center to make sure pasta is tender.
- Sprinkle with grated mozzarella cheese and return to oven, under broiler for a couple minutes, until cheese is bubbly.
- Remove from oven and let it rest for about 15 to 20 minutes before serving. Enjoy!
Ingredients:
- 1 large (796 ml) can of Diced Tomatoes
- 1 large (680 ml) can of Tomato Sauce (You’re favorite brand)
- 1 and 1/2 tbsp of Chopped Parsley (divided between sauce and filling)
- 1 and 1/2 tbsp of Chopped Oregano (divided between sauce and filling)
- 2 cloves of Garlic, minced (can substitute with 1 tsp of Garlic Powder)
- Salt & Pepper, to taste
- 1 large Egg
- 3 cups Mozzarella Cheese, grated (2 Cups for filling and 1 Cup to sprinkle on top)
- 500 grams of Cottage or Ricotta Cheese
- 1/2 cup of Grated Parmesan Cheese
- 1 box of Cattelli Express Cannelloni
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