This classic Italian dish is a keeper. Cooked a day ahead and refrigerated or cooked fresh and served tonight, you can't go wrong if you choose quality ingredients and make this dish with love.
Instructions
More cheese, please
1. Heat olive oil in a large skillet . Add chopped onion and garlic. Saute until ingredients are browned, but do not overcook. (About five minutes over medium heat.)
2. Shut off the burner and remove the skillet from the heat. Mix in ricotta cheese and 1 cup grated parmesan. Season with salt and pepper to taste.
3. In a 13 x 9 glass baking dish, spread 3/4 cups on the bottom of the dish.
4. Place 1 lasagna noodle on a work surface and spread 1/3 cup of cheese mixture over the noodle. Roll it up, making sure that the majority of the filling stays within the shell.
5. Place the filled noodle, seam-side down, in the prepared dish.
6. Fill and roll the remaining lasagna noodles. Arrange them in a dish. Pour the remaining tomato sauce over the tops of the rolled noodles.
7. Preheat oven to 350°F.
8. Cover the dish with aluminum foil. Bake for about 45 minutes.
9. Serve the cheese cannelloni, passing the remaining 1 1/2 cups parmesan around the table for anyone who likes extra cheese.
Tags: , medium heat, , heat, tomato sauce
