Cannelloni Meat And Ricotta

• 1/4 cup fresh parsley,chopped
• 1/2 cup Asiago cheese grated (or Parmesan)
• 2 eggs
• 1-1/2 lbs(680 g)Ricotta cheese
• 24 cannelloni or manicotti shells
• 1-1/4 lb ground beef,veal and pork combined
• 4 garlic cloves crushed
• 1 large onion,finely chopped
• 3 tbsp olive oil
• 1 can (32 oz)Italian plum tomatoes
• 1/4 cup(50ml) fresh basil,chopped
• 3/4 lb (340 g) mozzarella cheese slices

1. 1.Preheat oven to 350 deg. In a large deep skillet,heat 2 tbsp olive oil over med.heat. Add onion and 2 cloves crushed garlic and cook until translucent,about 6 mins. Set onion aside and increase heat to med-high.Add ground meat and cook,stirring occasionally,until cooked, about 15 mins. Remove from heat and let cool.
2. 2. In a large pot of boiling salted water,cook pasta for 6 mins.Drain pasta and rinse with cold water to stop cooking.
3. 3.In a large bowl,combine the ricotta,eggs,half (1/4 cup) the asiago cheese,parsley 3/4 tsp salt and 1/2 tsp pepper.fold in the meat mixture.
4. 4.Puree tomatoes in a blender until smooth. In a medium skillet,cook remaining 2 cloves crushed garlic in 1 tbsp olive oil on med heat.(about 2 mins)
5. Add pureed tomatoes,basil and remaining 1/4 cup asiago cheese,and 1/2 tsp salt. Simmer for 5 mins, then spread half the sauce on bottom of baking dish.
6. 5.Stuff the pasta shells with meat and cheese mixture. Place the cannellonni on the sauce and top with tomato sauce and the slices of mozzarella. Bake for 25 mins

fresh parsley, cheese, eggs, gricotta cheese, cannelloni, ground beef, garlic, onion, olive oil, tomatoes, fresh basil, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/cannelloni-meat-and-ricotta-50127722 (may not work)