Guest guest Posted July 3, 2007 Report Share Posted July 3, 2007 Ricotta Stuffed Canneloni 1 onion, diced 1 garlic clove, diced 1/2 tablespoon olive oil plus 1 tablespoon olive oil 1 pound ricotta salt to taste freshly-ground black pepper to taste 9 ounces canneloni noodles, cooked al dente 7 garlic cloves 1 28 oz. can peeled tomatoes, crushed by hand 1 28 oz. can plum tomatoes, chopped coarsely 2 tablespoons grated Parmesan 3/4 ounce butter Saute onion and garlic in 1/2 tablespoon hot oil until translucent. Remove from heat and let cool. Mix with ricotta cheese. Season with salt and pepper. Spoon this mixture into the canneloni noodles and place noodles in a buttered casserole dish. To make sauce, saute garlic in 1 tablespoon olive oil until just brown. Add both cans of tomatoes with liquid and let simmer. Season with salt and pepper. Pour sauce on filled canneloni. Sprinkle with Parmesan and dot with butter. Bake in preheated 400 degrees oven for 25 minutes. Makes 6 to 8 servings. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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