Ricotta Stuffed Canneloni

Recipe Ingredients

1		Onion - diced
1		Garlic clove - diced
1/2 tablespoon	7.5ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
1 lb	454g / 16oz	Ricotta
		Salt - to taste
		Freshly-ground black pepper - to taste
9 oz	255g	Canneloni noodles - cooked al dente
7		Garlic cloves
1		Peeled San Marzano tomatoes - (28 oz) - crushed by hand
1		Plum tomatoes - (28 oz) - chopped coarsely
2 tablespoons	30ml	Grated Parmesan
3/4 oz	21g	Butter

Recipe Instructions

Saute onion and garlic in 1/2 tablespoon hot oil until translucent. Remove from heat and let cool. Mix with ricotta cheese. Season with salt and pepper. Spoon this mixture into the canneloni noodles and place noodles in a buttered casserole dish.

To make sauce, saute garlic in 1 tablespoon olive oil until just brown. Add both cans of tomatoes with liquid and let simmer. Season with salt and pepper.

Pour sauce on filled canneloni. Sprinkle with Parmesan and dot with butter. Bake in preheated 400 degrees oven for 25 minutes.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1B30) - from the TV FOOD NETWORK

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