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- Prep Time:
- 1 hr 0 min
- Inactive Prep Time:
- 0 min
- Cook Time:
- 25 min
- Level:
- 0
- Serves:
- 6 to 8 servings
Ingredients
1 onion, diced1 garlic, diced
1/2 tablespoon olive oil, plus 1 tablespoon
1 pound ricotta
Salt and pepper
9 ounces canneloni noodles, cooked al dente
7 cloves garlic
1 (28-ounce) can whole, peeled San Marzano tomatoes, crushed by hand
1 (28-ounce) can plum tomatoes, chopped coarsely
2 tablespoons grated Parmesan
3/4 ounce butter
Directions
Saute onion and garlic in 1/2 tablespoon hot oil untiltranslucent. Remove from heat and let cool. Mix with ricotta cheese. Season with salt and pepper. Spoon this
mixture into the canneloni noodles and place noodles in a buttered casserole dish. To make sauce, saute garlic
in 1 tablespoon olive oil until just brown. Add both cans of tomatoes with liquid and let simmer. Season with
Copyright 2008 Television Food Network G.P., All Rights Reserved
salt and pepper. Pour sauce on filled canneloni. Sprinkle with Parmesan and dot with butter. Bake in preheated 400 degrees F oven for 25 minutes.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/07/2008
© 2008 Scripps Networks, LLC. All Rights Reserved