Italian Pasta Recipes - Filled Cannelloni (Cannelloni Ripieni) Recipe

Ingredients                     

Sauce:

• 15 ml/1 tbsp olive oil

• 1 onion, finely chopped

• 900 g/2 lb tomatoes, skinned and chopped

• 5 ml/1 tsp chopped fresh oregano

• 5 ml/1 tsp chopped fresh thyme

• Salt and freshly ground black pepper

 Filling:

• 225 g/8 oz pancetta, finely minced (ground)

• 5 ml/1 tsp chopped fresh parsley

• 2 garlic cloves, finely chopped

• 30 ml/2 tbsp olive oil

• 1 egg, beaten

• 450 g/1lb no-need-to-precook cannelloni

• 15 ml/1 tbsp olive oil

• 100 g/4 oz/1 cup Parmesan cheese, grated

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Method:

1. Make the sauce. Heat the olive oil and fry (sauté) the onion for 5 minutes until soft but not brown.

2. Add the chopped tomatoes, oregano and thyme. Season with the salt and pepper and simmer for 20 minutes, stirring occasionally.

3. Make the filling. Blend the pancetta with the parsley and garlic. Heat the oil in a frying pan (skillet) and add the ham mixture.

4. Fry for 5 minutes, stirring continually with a wooden spoon to brown evenly. Turn into a bowl, allow to cool and beat in the egg.

5. Using a small teaspoon carefully stuff the cannelloni with the meat mixture. Lay in an oiled ovenproof dish.

6. Pour the hot sauce over the pasta and sprinkle with the Parmesan cheese.

7. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 35 minutes until the cannelloni are tender.