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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2009
Fresh Tomato Sauce:
MethodFresh 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.
Nutritional facts Per each of 6 servings: about
- Sodium 696 mg
- Protein 21 g
- Calories 463.0
- Total fat 24 g
- Potassium 542 mg
- Cholesterol 121 mg
- Saturated fat 10 g
- Total carbohydrate 43 g
- Iron 19.0
- Folate 54.0
- Calcium 24.0
- Vitamin A 28.0
- Vitamin C 38.0