Meat and Ricotta Cheese Stuffed Cannelloni: by Chef Michele Morris.
Made from large tube-shaped pasta that can be either smooth or ridged, cannelloni is usually stuffed with meat, vegetables or cheese.
1 pound ground beef, browned
1 pound whole milk ricotta cheese
2 large eggs
½ cup grated Parmigiano Reggiano cheese
4 cups marinara sauce
8 ounces cannelloni tubes, cooked 1 minute shy of al dente, drained
2 cups shredded mozzarella cheese, or more to taste
Combine cooked ground beef with ricotta, eggs and Parmigiano cheese; stir together.
Spoon mixture into a large Ziploc bag and cut a ½ corner off the bag.
Spread ¼ of the marinara sauce on the bottom of a13 x 9 inch baking pan.
Pipe filling into cook cannelloni tubes and nestle tightly in baking pan.
Pour remaining marinara sauce over the top, then sprinkle mozzarella over the top.
Bake at 190C for about 30 minutes.
Alternatively, skip ground beef and mix in 1-2 pounds chopped greens with the ricotta for a vegetarian alternative.
If your marinara sauce is quite thick, cover to bake the cannelloni.
If it is somewhat thin like mine was, leave it open to bake and the sauce will reduce down and thicken as it cooks.
Be sure to watch carefully so that the cheese on the top doesn't burn.
Marinara sauce is an Italian sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions.
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