Cannelloni with Ricotta and Tomato Sauce
  • 3 tablespoon of extra virgin olive oil
  • 2-3 cups of fresh ricotta
  • 1-2 cups of grated, fresh, mozzarella
  • 1 cup of grated Grana Padana
  • 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
  1. Add garlic and onion to a large pan and cook until soft over a medium heat.
  2. 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.
  3. 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 - Italian Food Recipes and Lifestyle at