Cannelloni Meat And Ricotta

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   1.Preheat oven to 350 deg. In a large deep skillet,heat 2 tbsp olive oil over med.heat. Add onion and 2 cloves crushed garlic and cook until translucent,about 6 mins. Set onion aside and increase heat to med-high.Add ground meat and cook,stirring occasionally,until cooked, about 15 mins. Remove from heat and let cool.

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   2. In a large pot of boiling salted water,cook pasta for 6 mins.Drain pasta and rinse with cold water to stop cooking.

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   3.In a large bowl,combine the ricotta,eggs,half (1/4 cup) the asiago cheese,parsley 3/4 tsp salt and 1/2 tsp pepper.fold in the meat mixture.

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   4.Puree tomatoes in a blender until smooth. In a medium skillet,cook remaining 2 cloves crushed garlic in 1 tbsp olive oil on med heat.(about 2 mins)

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   Add pureed tomatoes,basil and remaining 1/4 cup asiago cheese,and 1/2 tsp salt. Simmer for 5 mins, then spread half the sauce on bottom of baking dish.

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   5.Stuff the pasta shells with meat and cheese mixture. Place the cannellonni on the sauce and top with tomato sauce and the slices of mozzarella. Bake for 25 mins

* Per serving · 4 servings · Values may vary.

No additional tips available.