Cannelloni with Fresh Tomato Sauce

By The Canadian Living Test Kitchen

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This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	463463 cal
pro	21 g21g pro
total fat	24 g24g total fat
sat. fat	10 g10g sat. fat
carb	43 g43g carb
fibre	4 g4g fibre
chol	121 mg121mg chol
sodium	696 mg696mg sodium
potassium	542 mg542mg potassium
% RDI:	-
calcium	2424 calcium
iron	1919 iron
vit A	2828 vit A
vit C	3838 vit C
folate	5454 folate

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Simple and straight forward, these light-tasting cannelloni celebrate the sweet dairy flavour of fresh ricotta cheese and intensely ripe harvest time 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.

Ingredients

6 sheets fresh lasagna noodles 6 6sheets sheetsfresh lasagna noodles
2 cups ricotta cheese 2 2cups cupsricotta cheese
1 egg , lightly beaten1 1eggeggs, lightly beaten
1/3 cup grated Parmesan cheese 1/3 1/3cup cupgrated Parmesan cheese
1/4 cup chopped flat leaf parsely 1/4 1/4cup cupchopped flat leaf parsely
1/2 tsp salt 1/2 1/2tsp tspsalt
1 pinch grated nutmeg 1 1pinch pinchgrated nutmeg
1 pinch pepper 1 1pinch pinchpepper
Fresh Tomato Sauce:
2-1/2 lb ripe tomatoes , peeled2-1/2 2-1/2lb lbripe tomatotomatoes, peeled
1/4 cup olive oil 1/4 1/4cup cupolive oil
2 cloves garlic , smashed2 2cloves garlic, smashed
1/2 tsp salt 1/2 1/2tsp tspsalt
1 pinch pepper 1 1pinch pinchpepper
1/4 1/4cup cuploosely packed fresh basil leaffresh 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.

Source : Canadian Living Magazine: September 2009