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Stuffed Cannelloni

ingredients

serves: 4 - 6
12 cannelloni tubes
3 cups ricotta cheese
2 eggs
3/4 cup grated Parmesan cheese
salt and pepper
pinch ground nutmeg
2 tablespoons butter

for the tomato sauce

1 small onion, chopped
3 tablespoons olive oil
2 cups chopped, peeled tomatoes 1 tablespoon tomato paste
1 bay leaf
salt and pepper to taste
pinch sugar

method

1. Cook cannelloni in plenty of boiling, salted water and while still a little firm, add 2 cups cold water.

2. Set aside until ready to fill.

3. Mix thoroughly ricotta cheese, eggs and 1/4 cup of the Parmesan cheese.

4. Season to taste with salt and pepper, add nutmeg.

5. Drain cannelloni and fill with ricotta cheese mixture.

6. Place side by side in a single layer in a buttered shallow ovenproof casserole.

7. Pour tomato sauce around the cannelloni, sprinkle with remaining Parmesan cheese and dot with butter.

8. Bake in a moderate oven 180-190°C (350-375°F) until bubbling, approximately 20 minutes.

9. Serve at once.


for the tomato sauce

1. Saute onion in oil until soft.

2. Add remaining ingredients, cover and simmer for 20 minutes.

3. Remove bay leaf and use as it is or press through a sieve for a smooth sauce.

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