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RECIPES
RICOTTA & CANNELLONI WITH TOMATO SAUCE

 

 

200g instant cannelloni pasta

500g Pantalica ricotta

2 beaten eggs

2 tbsps Italian parsley chopped

2 tbsps fresh basil chopped

2 tbsps chopped chives

½ cup grated Pantalica parmesan cheese

Salt & pepper

Tomato sauce

2x 400 g cans of tomato puree

2 tbspns of fresh basil chopped

1 medium finely chopped onion

2 cloves crushed garlic

2 tbspns of oil for frying

Salt & pepper

 

Preheat oven 200 C Combine ricotta, eggs herbs and ¼ cup parmesan, salt and pepper and stir until mixed.

Fill cannelloni tubes with ricotta mix. Place olive oil in frying pan and and garlic. Brown onions and garlic and add tomatoes, basil and salt & pepper and simmer for 5 mins.

Grease ovenproof dish 20 x 35 cm and spoon half tomato sauce mixture into dish.

Place ricotta stuffed cannelloni side by side and pour remaining tomato sauce over the top. Sprinkle with remaining Pantalica parmesan.

 

 

 

 

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