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Easy Ricotta Cannelloni

Recipe from: 12/1/2007 12:00:00 AM

Ingredients 14
Servings 4
Time 35


  • 1
    box Cannelloni tubes
  • White sauce:
  • 500
    crème fraiche, cream or sour cream
  • 125
  • 100
    Parmesan cheese freshly grated
  • Cannelloni stuffing:
  • 1
    clove garlic, crushed
  • 1
    extra virgin olive oil
  • 250
    Parmesan cheese
  • 500
    Ricotta cheese
  • Tomato sauce:
  • 2 x 400g cans Italian tomatoes, chopped
  • 1
    clove garlic, crushed
  • salt to taste


250g mozzarella to sprinkle on top.

Preheat oven to 180°C. For the cannelloni stuffing, heat a large saucepan and add 1 Tbs olive oil and 1 crushed garlic clove. Remove the pot from the heat and let cool. Add the Ricotta and Parmesan, mix well and fill the cannelloni tubes with the ricotta mixture. Put aside. To make the tomato sauce, in the same pot, add 1 Tbs of olive oil, 1 crushed garlic clove, basil, salt and canned tomatoes. Let the tomato mixture simmer for 15 mins. Add 100ml of water if you find the sauce is too thick.

To prepare the white sauce, combine the cream, milk and Parmesan cheese in a saucepan. Stir the mixture for approximately 5 mins or until smooth over a moderate heat. Keep the white sauce on the lowest temperature setting on your own stove to keep it warm.

In a large ovenproof dish, pour in the tomato mixture. Place the ricotta filled cannelloni tubes in the tomato mixture and cover it with white sauce. Sprinkle the mozzarella over the top and bake for 20 to 25 mins until it is bubbling and golden brown.

Recipe credit: Savvy Kids Menu
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Read more on: bake  |  dairy  |  sauté


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