The husband and I are huge fans of Italian food, So I am always happy to try out something new and exciting. Normally I use a very basic cannelloni recipe à la bolognaise. It’s a wonderful recipe and I just know I ll keep using it till I am old an grey. But sometimes I want to try new recipes and new flavours. I found the base for this recipe while looking for some stock cubes on a website. The website suggested to use the cubes in a Ricotta cannelloni and I was won over. The idea of a ricotta cannelloni without spinach sounded like something different. So I added a little bit of this and a little bit of that and I ended up with those lovely creamy cannelloni.
8 tubes of cannelloni
½ red onions finely chopped
125 grams ricotta cheese
1 jar of tomato sauce (I used home made sauce about 250 ml)
50 grams of grated parmigiano reggiano cheese
½ red pepper chopped in small cubes
½ green pepper chopped in small cubes
200 grams minced meat
30 grams of pine nuts
2 teaspoons of Italian herb mix
2 tablespoons of olive oil
In a large sauté pan over medium heat warm the olive oil. Add the minced meat and crumble it with a fork while it turns lightly brown and is cooked through. Now add the onion and the peppers and stir fry this for a about 10 minutes.
Now add the ricotta to the pan and mix it all together.
Season with a little bit of salt, pepper and the Italian herb mix.
Now add 25 grams of parmigiano reggiano cheese and the pine nuts to the mixture.
I had to pre-boil the cannelloni before using. Be sure to check the instructions on your package before using.
Now fill the tubes with the meat-ricotta mixture. I did this using a small wooden spoon. Look out that the tubes don’t tear up completely.
Place the filled tubes in a oven dish and poor over the tomato sauce. Make sure that the cannelloni is covered completely with sauce; else it will go hard an dry while baking in the oven. Now sprinkle with the remaining parmigiano reggiano cheese. Cover with foil and bake for 20 minutes in an oven of 200 degrees. Uncover and bake further until the cannelloni is golden brown an bubbling, this takes approx. another 15 minutes.