Herb and Cheese Cannelloni
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
11 people added this to their Recipe Box
This recipe makes 5 servings
- Preparation time: 20 minutes
- Cook time : 45-50 minutes
- Total time : PT20M
This is a quick and easy meal that is impressive enough to serve to company!
Ingredients
- 1 tbsp olive oil 1 tbsp olive oil
- 1 small carrots 1 small carrots
- 1 small onions 1 small onions
- 1 tbsp parsley 1 tbsp parsley
- 1 tbsp basil 1 tbsp basil
- 1 500 grams ricotta cheese 1 500 grams ricotta cheese
- 1 large eggs 1 large eggs
- 1 500 ml jar chunky pasta sauce 1 500 ml jar chunky pasta sauce
- 1-1/2 cups water 1-1/2 cups water
- 12 cannelloni noodles , (oven ready)12 cannelloni noodles, (oven ready)
Preparation
In saucepan, heat Olive Oil. Grate carrot. Finely chop onion. To Olive oil add the carrot, onion, parsley and basil. Season to taste with pepper and salt. Saute this combination until onion are translucent. In separate large mixing bowl combine Ricotta cheese, egg. Add carrot mixture. In another medium mixing bowl combine chunky pasta sauce and water. Spread half of the sauce mixture in the bottom of a 13"x9" baking dish. Fill cannelloni noodles with cheese mixture** and place on sauce in dish. Cover with remaining sauce. Cover and bake at 350 degrees for 45-50 minutes until tender. **A great trick I use is to "load" the cheese mixture into a large freezer bag and cut a corner of the bag off, just enough to fit inside the cannelloni tube. I then fill the tubes by squeezing the bag in a similar manner as using a cake decorator.
Additional information : Contest recipe category: Main Course
Source : lemmingsfam
- Keywords : Main Course; Bake; Ricotta; Tomato sauce; Pasta; Carrots; Onions;
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