| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cannelloni | 2 | Servings | |
INGREDIENTS
| 8 | oz | Brick Mozzarella cheese; Shredded (up to 12) |
| 15 | oz | Carton Ricotta cheese (up to 16) |
| 1/2 | c | Grated Parmesan cheese |
| 1 | tb | Chopped parsley |
| 1/4 | ts | Salt |
| 1 | ds | Nutmeg |
| 2 | Beaten eggs | |
| 1 | Jar (32 oz.) Ragu sauce | |
| 15 | Cannelloni or manicotti; cooked and drained |
INSTRUCTIONS
Mozzarella cheese (use 2/3 of this at least 1 c. in stuffing) Parboil cannelloni for 3 to 4 minutes, cooking 6 at a time. Remove with tongs and place on waxed paper. Combine cheese, parsley, salt, nutmeg and egg; mix lightly with a fork. Stuff parboiled cannelloni with this mixture, using a small knife or seafood fork. Cover bottom of 2 or 3 baking dishes with Ragu sauce; arrange cannelloni so not touching. Cover with remaining Ragu; sprinkle with remaining Mozzarella. Bake, uncovered, for 30 minutes at 350 degrees. Can be frozen. Serves 5 to 6. Note: I use 3 pans, putting 5 in each and freeze all. One serves Kirk and me (3 for him and 2 for me). Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 281 by Diane Geary <diane@keyway.net> on Nov 20, 1997
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