Ricotta Stuffed Cannelloni

Ricotta Stuffed Cannelloni




Prep Time: 30 Min
Cook Time: 1 Hr 15 Min

Yields: 21 - 24 Cannelloni

WHAT YOU NEED

                 SAUCE

• 1/4 C EVOO
• 1 Yellow Onion, diced
• 2 Stalks Celery, diced
• 1 Carrot, peeled & diced
  
• 4 cloves Garlic, crushed
  
• 1 Roasted Red Pepper
  
• 796ml San Marzano Tomatoes
  
• 1/2 C Red Wine
  
• 1 Tbsp. Tomato Paste
  
• 28g Fresh Basil (1 Bunch)
• 1 Tsp. Dried Oregano
• 1 Tsp. Red Pepper Flakes
  
• 1/2 Tsp. + Sea Salt
  

               FILLING

• 475g Full Fat Ricotta
• 1 Large Free-Range Egg
  
• 2 cloves Garlic, crushed & minced / pressed
  
• 1/2 C Extra Old Cheddar, shredded
  
• 1/2 C Pizza Mozzarella, shredded
  
• 1/4 C Fresh Parsley, chopped
  
• 1 Lemon, zested
  
• 1 Tsp. Italian Seasoning
  
• 1/2 Tsp. Sea Salt
  

                  EXTRAS

• 250g Oven Ready Cannelloni
• 1 C Pizza Mozzarella, shredded
• Grana Padano - garnish
• Fresh Basil / Parsley - Garnish

DIRECTIONS

• SAUCE - Begin heating the EVOO, crushed garlic, and pepper flakes in a medium sized pot set to medium. Once heated, let the garlic sizzle for a minute or so without browning. Add the onion, celery, carrot, oregano, and a generous pinch of sea salt. Stir and cook 7 - 8 minutes until veggies are almost tender. Stir in the tomato paste and continue to cook another minute. Pour in the wine and let that reduce. Once reduced, pour in the tomatoes making sure to rinse out the can and add that to the sauce as well. Once the sauce comes to a boil, add the fresh basil and 1/2 Tsp. sea salt. Reduce heat to medium low, cover, and simmer for 25 minutes. Remove from heat and puree using an immersion blender until smooth. Taste & adjust salt if desired.

• FILLING - Mix all ingredients together in a medium sized mixing bowl. Refrigerate until sauce is completed.
• Preheat oven to 350 F
• ASSEMBLY - Ladle a generous amount of sauce into the bottom of a 9" x 14" greased baking dish. 
• Spoon the filling into a piping bag and begin filling the cannelloni. Continue until all cannelloni are filled (anywhere from 21 - 24 approx) and arranged neatly in the baking dish. Smother completely with sauce and top with the 1 C shredded mozz. 
• Cover and bake 45 minutes. Remove cover and set to BROIL 500 F. Broil until cheese is bubbly and golden.
• Remove and set on to a wire cooling rack for 10 minutes before serving.
• Serve cannelloni with freshly grated garana padano and fresh basil / parsley. ENJOY!

HAPPY VEG