Cannelloni is a flat sheet of pasta, rolled into a cylindrical shape to encompass a filling of choice. Cannelloni is often mistaken for manicotti. However, manicotti is a filled Italian dinner crepe, as opposed to rolled pasta. Okay, so we have educated you, now we will cook with you. Ready? I am!
Cannelloni
You will need:
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 garlic cloves, chopped finely
- 1 tablespoon shredded fresh basil
- 12 ounces canned chopped tomatoes
- 1 tablespoon tomato paste
- salt and pepper
- 12 ounces dried cannelloni tubes
- butter, for greasing
- Generous 1 cup ricotta cheese
- 4 ounces cooked ham, diced
- 1 egg
- 1/2 cup freshly grated romano cheese
- Preheat the oven to 350 degrees
- heat the olive oil in a large heavy-bottom skillet
- Add the onions and garlic and cook over low heat, stirring occasionally, for 5 minutes, or until the onion is softened.
- Add the basil, chopped tomatoes and their can juices, and tomato paste. Season to taste with salt and pepper.
- Reduce the heat and let simmer for 30 minutes, or until thickened.
- Meanwhile, bring a large heavy-bottom pan of lightly salted water to a boil.
- Add the cannelloni tubes, return to a boil and cook Al-Dente (8 to 10 minutes).
- Use a slotted spoon and transfer the cannelloni tubes to a large plate and pat dry with paper towels.
- Grease a large, shallow casserole dish with butter.
- Mix the ricotta, ham, and egg together in a bowl and season to taste with salt and pepper.
- Using a teaspoon, fill the cannelloni tubes with the ricotta mixture and place in a single layer in the dish.
- Pour the tomato sauce over the cannelloni and sprinkle with with romano cheese,
- Bake for 30 minutes or until golden brown.
- Serve!
