400 g of ground beef
1 cup ricotta cheese
1 well-crushed garlic clove
2 tablespoons (chopped) salt
1 can 1/2 kg peeled tomatoes
1 can (180 g) tomato paste
2 tablespoons chopped parsley
black pepper to taste
18 cannelloni tubes
Parmesan cheese grated
400 g of ground beef
1 cup ricotta cheese
1 well-crushed garlic clove
2 tablespoons (chopped) salt
1 can 1/2 kg peeled tomatoes
1 can (180 g) tomato paste
2 tablespoons chopped parsley
black pepper to taste
18 cannelloni tubes
Parmesan cheese grated
Brown the beef, remove from heat and combine with ricotta cheese, garlic, and 1 tablespoon salt
Cover and refrigerate
Mix together tomatoes, tomato paste, parsley, remaining salt, and black pepper
Bring to a simmer and cook, uncovered, over low heat for about 30 minutes or until slightly thickened
Cook the cannelloni tubes in boiling water seasoned with salt for about 20 minutes
Drain and pass under cold running water
Preheat the oven
Stuff each cannellone tube with a little of the beef and ricotta mixture
Arrange in a shallow baking dish
Pour over tomato sauce and sprinkle with Parmesan cheese grated
Bake for about 30 minutes
This recipe can be prepared ahead of time and baked just before serving
You can vary fillings using white sauce with shredded chicken, mushrooms, or shrimp
If you can't find cannelloni tubes, buy large pasta sheets and cut into squares
Stuff and roll
Serves 4 to 6 people.
