Scordo Pasta Challenge: #13 Cannelloni with Ricotta and Tomato Sauce

By Vincent Scordo on March 23, 2010 | Comments | 1 TrackBack

(photo: Cannelloni ready to eat! Because the pasta is baked after boiling, the tomato sauce tends to thicken up a bit).

Cannelloni have a special place in my heart as I've always consumed them on special days (such as a holiday or a birthday). My favorite Cannelloni are prepared in a simple manner, that is, with fresh ricotta, parsley, and tomato sauce. Cannelloni are typically boiled and then stuffed with ricotta and thereafter they are baked in the oven with tomato sauce.

(photo: Cannelloni up close in the tray)

I enjoyed the above pasta with a simple glass of Burgundy.

(photo: Cannelloni in the baking tray)

How do you prepare Cannelloni and do you refer to them as Manicotti? What's the difference?

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Scordo Pasta Challenge: #13 Cannelloni with Ricotta and Tomato Sauce

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