| 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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