cheese-filled cannelloni

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The other day I found a packet of dry cannelloni tubes in the pantry, & decided we’d have cannelloni for tea. The sauce was going to be easy: we’re slowly working through the packets of tomato sauce that I froze last summer, so out came one of those, plus there was a 450g packet of beef mince in the freezer. So I turned the oven to heat to 180 C and next, once the meat was defrosted (microwaves are a wonderful invention) I browned it in a frying pan over medium heat, stirring to break it up, & then added a packet of sauce & left it to simmer very gently. But what to put in the tubes of pasta?

In the fridge were eggs, a block of parmesan cheese, and 250g tubs of ricotta cheese & sour cream. I emptied the 2 tubs into a bowl & beat them together with a wooden spoon, before beating in the egg and some grated parmesan. Next I chopped together fresh parsley, basil mint (because I still don’t have any basil) and lemon thyme & mixed that into the cheese mixture. I used a teaspoon to fill the pasta tubes, standing each on its end to do this. In retrospect I could have used a piping bag, but oh well…

I spooned a little of the sauce over the base of an oblong casserole dish, then arranged a layer of filled cannelloni over the top. More sauce on the pasta, and then the next layer of cheese-filled tubes, and finally the rest of the sauce. Because I felt like a cheese overload I sprinkled a little more parmesan over the top before putting the dish into the oven – it took about 35 minutes to cook, by which time the sauce was bubbling & the cheese golden. (You can check that it’s cooked by pushing a skewer into the pasta – there should be very little resistance.)

We had it with salad & some steamed broccoli from the garden – there was plenty for 4 with leftovers for lunch the next day.

 

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2 responses »

  1. I tried that. Maybe my ricotta was a bit runny, had to stir in some breadcrumbs and then stick the lot in the freezer for it to set enough to fill the tubes without it running out straight away. Tasted good, though

    • You made one of my recipes 🙂 !!! I found the mixture sloppy but not so runny it fled the tubes pre-baking, so probably my ricotta was a bit drier than yours.
      Glad you liked it 😀

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