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fast.cook's picture
I got this Cannelloni from an Italian cooking magazine. I made this Cannelloni lat night for dinner. It will taste just like as if it comes from a restaurant!
  Shells 8 (Cannelloni Or Manicotti)
  Part skim ricotta cheese 15 Ounce (450 Gram, 1 Carton)
  Grated low fat mozzarella cheese 355 Milliliter (1.5 Cups)
  Freshly grated parmesan cheese 60 Milliliter (1/4 Cup)
  Egg 1 , slightly beaten
  Fresh parsley 2 Tablespoon, chopped (30 Milliliter)
  Nutmeg 1 Dash
  Organic pasta sauce/3 cups homemade pasta sauce 26 Ounce (780 Milliliter)

Cook cannelloni shells according to package directions; rinse with cool water and drain well.
Combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, parsley and nutmeg.
Spoon ricotta filling into shells.
Preparation may be covered and refrigerated several hours at this point.
Pour 1 1/2 cups pasta sauce in bottom of 12x18-inch glass baking dish.
Lay filled shells over sauce; cover with remaining sauce.
Cover with aluminum foil; bake at 375°F (190°C) for 30 minutes, or until sauce is bubbling.
Sprinkle with remaining 1 cup grated mozzarella cheese.
Bake, uncovered, another 5-10 minutes, or until cheese has melted.

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Cannelloni Recipe