Beef And Ricotta Cannelloni Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onions and garlic, and cook until softened.
• STEP 3.Add ground beef to the skillet and cook until browned. Drain any excess fat.
• STEP 4.Stir in tomato sauce, dried herbs, salt, and pepper. Simmer for 10 minutes.
• STEP 5.In a separate bowl, mix together ricotta cheese, Parmesan cheese, and egg.
• STEP 6.Fill each cannelloni tube with the beef and ricotta mixture.
• STEP 7.Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the filled cannelloni tubes in a single layer.
• STEP 8.Pour the remaining tomato sauce over the cannelloni tubes. Sprinkle with mozzarella cheese.
• STEP 9.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 10.Let the cannelloni cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
• STEP 11.Serve the beef and ricotta cannelloni with a side salad and crusty bread.

Cooking Tips

• To make filling the cannelloni tubes easier, use a piping bag or a plastic storage bag with the corner snipped off.
• If you don't have cannelloni tubes, you can use manicotti shells or even lasagna noodles. Just roll the filling inside and arrange in the baking dish.
• Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve the beef and ricotta cannelloni with a side salad and crusty bread for a complete meal.