Kosher salt and freshly ground black pepper to taste
½ cup of parsley, finely chopped
1 teaspoon of dried oregano
2 cloves of garlic, sliced
1 package of dry cannelloni (we’ve had luck with Rustichella’s new cannelloni shells)
Homemade tomato sauce
Process
Add garlic and onion to a large pan and cook until soft over a medium heat.
In a large bowl mix the ricotta, mozzarella , parsley, egg, oregano and salt and pepper. Add grated cheese and Mix well by hand and let sit mixture sit for 10-15 minutes.
Heat your oven to 350 ◦F. Fill the dry cannelloni shells with the mixture, using the end of a wooden spoon to push the mixture through. Create a base layer of tomato sauce in your oven proof dish and create a single layer of cannelloni. Spoon more tomato sauce over the cannelloni, ensuring they are well covered (the sauce will do the cooking) Sprinkle the cannelloni with grated Grana Padana cheese . Cover with foil and bake in a preheated oven at 350 ◦F for 25-30 minutes. Remove and let sit for 10 minutes prior to serving.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/italian-culture/scordo-pasta-challenge-13-cannelloni-manicotti-ricotta-tomato-sauce.html