Baked Cannelloni
- 12 None cannelloni tubes
- 1 2/3 cups tomato puree
- 1/3 cup chicken stock
- 1 lb ground beef
- 7 oz ricotta cheese
- 3 oz grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh oregano leaves
- Cook cannelloni in boiling, salted water until al dente. Drain then rinse under cold water. Drain again and set aside.
- Preheat oven to 400u0b0F. Grease a 12x8 inch baking dish. Combine tomato puree and stock. Pour 1/2 into prepared dish. Set aside.
- Combine ground beef, ricotta, 1/2 of the Parmesan, olive oil and parsley. Season. Stuff cannelloni with ground beef mixture. Arrange in a single layer in prepared dish. Pour remaining tomato mixture over top. Sprinkle with remaining Parmesan and bake for 30 mins. Sprinkle oregano leaves over top and cook for another 10 mins, until bubbling and golden. Serve hot.
cannelloni tubes, tomato puruee, chicken stock, ground beef, ricotta cheese, parmesan cheese, olive oil, parsley, oregano
Taken from recipes-plus.com/api/v2.0/recipes/25381 (may not work)