Lentil And Ricotta Cannelloni Recipe

Cooking Directions

• STEP 1.Cook the lentils according to package instructions until tender.
• STEP 2.In a large bowl, mix together the cooked lentils, ricotta cheese, chopped herbs, garlic, and spices.
• STEP 3.Stuff the cannelloni tubes with the lentil and ricotta mixture.
• STEP 4.Spread a layer of tomato sauce in a baking dish and arrange the stuffed cannelloni tubes on top.
• STEP 5.Cover the cannelloni with the remaining tomato sauce and sprinkle with grated cheese.
• STEP 6.Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pasta is cooked through and the cheese is melted and golden.
• STEP 7.Remove from the oven and let it cool for a few minutes before serving.
• STEP 8.Garnish with fresh herbs and serve with a side salad and crusty bread.

Cooking Tips

• To make the filling creamier, you can add a beaten egg to the lentil and ricotta mixture.
• If you don't have cannelloni tubes, you can use lasagna sheets and roll them up instead.
• You can make the dish ahead of time and refrigerate it before baking. Just increase the baking time by 10-15 minutes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in the oven or microwave until heated through.
• Serve the Lentil and Ricotta Cannelloni with a side salad and crusty bread for a complete meal.