Cannelloni with Fresh Tomato Sauce
8 people added this to their Recipe Box
Simple and straightforward, these light-tasting cannelloni celebrate the sweet dairy flavour of fresh ricotta cheese and intensely ripe harvesttime tomatoes. We call for fresh lasagna noodle sheets instead of dried cannelloni for two reasons: they taste far better and they're much easier to stuff. Depending on the type and size of the fresh lasagna noodle sheets, and the consistency of the ricotta, this recipe can make 10 to 12 cannelloni.
Servings: 5 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 463 |
| pro | 21 g |
| total fat | 24 g |
| sat. fat | 10 g |
| carb | 43 g |
| fibre | 4 g |
| chol | 121 mg |
| sodium | 696 mg |
| potassium | 542 mg |
| % RDI: | - |
| calcium | 24% |
| iron | 19% |
| vit A | 28% |
| vit C | 38% |
| folate | 54% |
Suggested Recipes
-
6 sheets fresh lasagna noodles
2 cups (500 mL) ricotta cheese
1 egg, lightly beaten
1/3 cup (75 mL) grated parmesan cheese
1/4 cup (50 mL) chopped flat-leaf parsley
1/2 tsp (2 mL) salt
Pinch each grated nutmeg and pepper
Fresh tomato Sauce:
2-1/2 lb (1.25 kg) ripe tomatoes, peeled
1/4 cup (50 mL) olive oil
2 cloves garlic, smashed
1/2 tsp (2 mL) salt
Pinch pepper
1/4 cup (50 mL) loosely packed fresh basil leaves, torn
Preparation:
Fresh Tomato Sauce: Halve tomatoes crosswise; into sieve over bowl, squeeze out seeds and juice. Press seeds to extract juice; discard seeds. Set tomatoes and juice aside.
In skillet, heat oil over medium heat; cook garlic, salt and pepper until garlic just turns golden. Discard garlic. Stir in tomatoes and juice and bring to simmer. Simmer, stirring occasionally, until no longer watery, 15 to 20 minutes. Stir in basil. Set aside.
Cut lasagna noodles in half crosswise. In large pot of boiling salted water, cook noodles until tender but firm, 2 to 3 minutes. Drain; rinse under cold water and drain again.
Mix together ricotta cheese, egg, Parmesan cheese, parsley, salt, nutmeg and pepper. Spread about 3/4 cup (175 mL) of the tomato sauce over bottom of 13- x 9-inch (3 L) baking dish. Spread 3 tbsp (45 mL) of the ricotta mixture along bottom of each noodle and roll into cylinder; place, seam side down, in baking dish. Spoon remaining sauce over cannelloni. Cover with foil.
Bake in 400°F (200°C) oven until sauce is bubbly, about 20 minutes. Uncover and bake for 10 minutes longer.
In skillet, heat oil over medium heat; cook garlic, salt and pepper until garlic just turns golden. Discard garlic. Stir in tomatoes and juice and bring to simmer. Simmer, stirring occasionally, until no longer watery, 15 to 20 minutes. Stir in basil. Set aside.
Cut lasagna noodles in half crosswise. In large pot of boiling salted water, cook noodles until tender but firm, 2 to 3 minutes. Drain; rinse under cold water and drain again.
Mix together ricotta cheese, egg, Parmesan cheese, parsley, salt, nutmeg and pepper. Spread about 3/4 cup (175 mL) of the tomato sauce over bottom of 13- x 9-inch (3 L) baking dish. Spread 3 tbsp (45 mL) of the ricotta mixture along bottom of each noodle and roll into cylinder; place, seam side down, in baking dish. Spoon remaining sauce over cannelloni. Cover with foil.
Bake in 400°F (200°C) oven until sauce is bubbly, about 20 minutes. Uncover and bake for 10 minutes longer.
Tags:
Pasta/Noodles; Cheese/Other Dairy; Eggs; Vegetables; Boil/Simmer; Bake; Main Course;
Source
Canadian Living Magazine: September 2009
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »