Recipe

Cannelloni With Fresh Tomato Sauce

This Is Simply Delicious Recipe, Make It Fast.

Preheat the oven to 2000 C (4000 F/Gas 6).Cook the lasagna sheets in a large saucepan of boiling salted water until aldente. While the cannelloni are cooking, This Cannelloni With Fresh Tomato Sauce is simply delicious and you're gonna wanna make an easy way for your family.

  • To prep

    10 Mins
  • To cook

    25 Mins
  • Level

    Easy
  • Yields

    4
  • ENERGY 2470 kj
  • FAT TOTAL 27g
  • PROTEIN 26g
  • CHOLESTEROL 58mg
  • SODIUM 593.47mg
  • CARBS (SUGAR) 11g
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Method

  1. Step

    10 Min

    Preheat the oven to 2000C (4000F/Gas 6). To make the cannelloni, stir the ricotta, Parmesan, herbs, eggs, salt and pepper together in a bowl until combined.

  2. Step

    25 Min

    Cook the lasagna sheets in a large saucepan of boiling salted water until al dente. Transfer the sheets to a bowl filled with cold water and the olive oil. When the lasagna sheets are cool, drain and place on a tea towel. Place a slice of prosciutto lengthways on each piece, than place on a tea towel. Place a slice of prosciutto lengthways on each piece, then place 2 tablespoons of filling on top. Roll neatly into a tube shape. Brush half the melted butter in a 20 x 35 cm (8 x 14 inch) ovenproof dish and place the filled cannelloni in a single layer in the dish. Brush the remaing butter oven the cannelloni. Bake for 25 minutes, or until puffed and slightly crisp.

  3. Step

    5 Min

    Preheat the oven to 2000C (4000F/Gas 6). To make the cannelloni, stir the ricotta, Parmesan, herbs, eggs, salt and pepper together in a bowl until combined.

  4. Step

    25 Min

    Cook the lasagna sheets in a large saucepan of boiling salted water until al dente. Transfer the sheets to a bowl filled with cold water and the olive oil. When the lasagna sheets are cool, drain and place on a tea towel. Place a slice of prosciutto lengthways on each piece, than place on a tea towel. Place a slice of prosciutto lengthways on each piece, then place 2 tablespoons of filling on top. Roll neatly into a tube shape. Brush half the melted butter in a 20 x 35 cm (8 x 14 inch) ovenproof dish and place the filled cannelloni in a single layer in the dish. Brush the remaing butter oven the cannelloni. Bake for 25 minutes, or until puffed and slightly crisp.

  5. Step

    5 Min

    While the cannelloni are cooking, make the seuce. Pour the olive oil into a saucepan oven a medium to high heat.

  6. Step

    10 Min

    When the oil is hot, add the garlic and sea salt and stir for 10 seconds. Add the chopped tomatoes and stir. Season with pepper. Cook for 10 minutes, or until the tomatoes just start to collapse and form a sauce. Remove from the heat and stir in the basil.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at https://delishpie.com/. My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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