Ricotta Stuffed Canneloni

Name: Ricotta Stuffed Canneloni
Ingredients: 1 onion, diced; 1 garlic, diced; 1/2 tablespoon olive oil, plus 1 tablespoon; 1 pound ricotta; Salt and pepper; 9 ounces canneloni noodles, cooked al dente; 7 cloves garlic; 1 (28-ounce) can whole, peeled San Marzano tomatoes, crushed by hand; 1 (28-ounce) can plum tomatoes, chopped coarsely; 2 tablespoons grated Parmesan; 3/4 ounce butter

11 ingredients

11 steps

Ingredients

1 onion, diced
1 garlic, diced
1/2 tablespoon olive oil, plus 1 tablespoon
1 pound ricotta
Salt and pepper
9 ounces canneloni noodles, cooked al dente
7 cloves garlic
1 (28-ounce) can whole, peeled San Marzano tomatoes, crushed by hand
1 (28-ounce) can plum tomatoes, chopped coarsely
2 tablespoons grated Parmesan
3/4 ounce butter

Directions

1

Saute onion and garlic in 1/2 tablespoon hot oil until translucent.
2

Remove from heat and let cool.
3

Mix with ricotta cheese.
4

Season with salt and pepper.
5

Spoon this mixture into the canneloni noodles and place noodles in a buttered casserole dish.
6

To make sauce, saute garlic in 1 tablespoon olive oil until just brown.
7

Add both cans of tomatoes with liquid and let simmer.
8

Season with salt and pepper.
9

Pour sauce on filled canneloni.
10

Sprinkle with Parmesan and dot with butter.
11

Bake in preheated 400 degrees F oven for 25 minutes.