Cannelloni filled with Ricotta
Cheese
- Ingredients
- 1 packet instant lasagne sheets
- 500g fresh ricotta cheese
- 1 egg - beaten well
- 150g grated tasty cheese
- Lots of fresh parsley - chopped
- Bread crumbs (only if mixture is too wet)
- Pasta sauce
- Grated parmesan cheese
- Method
- Boil water with a slash of oil in a large stock
pot.
- Add 3 - 4 lasagne sheets and boil until cooked.
- Remove lasagne from water and place on clean
tea towels
- Repeat the above with the remaining sheets of
lasagne
-
- Mix the ricotta, egg, cheese and parsley
together in a bowl.
- Add some breadcrumbs if mixture is too wet.
-
- Place spoonfuls of mixture along one edge of
the lasagne and roll into cannelloni tubes
-
- Place into a buttered baking dish
-
- Cover with pasta sauce and grated parmesan
cheese
-
- Bake in oven until golden, bubbling and heated
through
Back to Favourite
recipes