BAKED MANICOTTI OR CANNELLONI

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BAKED MANICOTTI OR CANNELLONI

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BAKED MANCOTTI OR CANNELLONI
Ingredients
1 pound fresh ricotta cheese, drained
1/4 cup Asiago or other sharp grating cheese, grated
Salt, pepper, pinch nutmeg
1 egg lightly beaten
1 tablespoon basil, minced
1 Salti Tablet
1 package Pasta Vietra Cannelloni, (250 grams)
2-3 tablespoons aged Parmigiano-Reggiano DOP
QUICK TOMATO SAUCE WITH MEAT
Ingredients
3 tablespoons Piccolo Molino Dolce Verde
3 cloves of garlic, chopped
1/2 cup onion, chopped
1 28-ounce can La Bella San Marzano tomatoes
1 tablespoon Mutti tomato paste
Salt and pepper to taste
12 leaves of fresh basil, torn into small pieces
3/4 pound ground beef (optional)
Stuffed pasta: Add a Salti tablet to a large pot of water and bring it to a boil. Carefully put in the cannelloni or manicotti pasta, stirring very gently so that the tubes don’t break. Cook for about 8-10 minutes – they will cook more in the oven. Drain and allow to cool  for a few minutes. Mix the ricotta, grated Asiago,  lightly beaten egg,  salt and pepper to taste, and basil until the cheese is smooth. When the pasta is cool enough to handle, stuff the tubes with the cheese mixture. Cover lightly  with plastic wrap and place in the refrigerator while making the sauce.
Sauce: Heat 1 tablespoon of olive oil in a skillet, and saute the ground beef with a pinch of salt until it loses its raw pink color. In a large saucepan, heat 2 tablespoons of olive oil and sauté onions and garlic over medium-high heat for 4 minutes until onion is translucent. Crush tomatoes with hands or a wooden spoon in a bowl and add to the onions and garlic, stirring. Add the tomato paste, salt, pepper and half the basil. Saute over medium-low heat for 20 minutes. Add the browned meat, if using, and sauté for another 15 minutes. Add basil. 
Pour 1/3 of sauce into a baking pan, arrange cannelloni or manicotti on top and then cover with remaining sauce. Sprinkle with Parmigiano-Reggiano. Bake in preheated 375-degree oven for 20 minutes until cheese is melted on top and both filling and sauce are very hot. Serve immediately.

Ingredients

  • 1 pound fresh ricotta cheese, drained
  • 1/4 cup Asiago or other sharp grating cheese, grated
  • Salt, pepper, pinch nutmeg
  • 1 egg lightly beaten
  • 1 tablespoon basil, minced
  • 1 package Pasta Vietra Cannelloni (250 grams)
  • 2-3 tablespoons aged Parmigiano-Reggiano DOP

 

Quick Tomato Sauce with Meat

Ingredients

Stuffing the pasta: Add 1 1/2 tablespoons sea salt to a large pot of water and bring it to a boil. Carefully put in the cannelloni or manicotti pasta, stirring very gently so that the tubes don’t break. Cook for about 8-10 minutes -- they will cook more in the oven. Drain and allow to cool  for a few minutes. Mix the ricotta, grated Asiago,  lightly beaten egg,  salt and pepper to taste, and basil until the cheese is smooth. When the pasta is cool enough to handle, stuff the tubes with the cheese mixture. Cover lightly  with plastic wrap and place in the refrigerator while making the sauce.

Sauce: Heat 1 tablespoon of olive oil in a skillet, and saute the ground beef with a pinch of salt until it loses its raw pink color. Drain on paper towels. In a large saucepan, heat 2 tablespoons of olive oil and sauté onions and garlic over medium-high heat for 4 minutes until onion is translucent. Crush tomatoes with hands or a wooden spoon in a bowl and add to the onions and garlic, stirring. Add the tomato paste, salt, pepper and half the basil. Saute over medium-low heat for 20 minutes. Add the browned meat, if using, and sauté for another 15 minutes. Add basil. 

Pour one-third of sauce into a baking pan, arrange cannelloni or manicotti on top and then cover with remaining sauce. Sprinkle with Parmigiano-Reggiano. Bake in preheated 375-degree oven for 20 minutes until cheese is melted on top and both filling and sauce are very hot. Serve immediately.

 

 

 

 

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