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Cannelloni with Ham and Ricotta

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Serves: 4
350g / 12 Oz dried cannelloni tubes
butter, for greasing
225g / 8 oz ricotta cheese
115g / 4 oz cooked ham, diced
1 egg
55g / 2 oz freshly grated pecorino cheese
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, finely chopped
1 tbsp shredded fresh basil
800g / 1 Ib 12 oz canned chopped tomatoes

Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Heat the olive oil in a large, heavy-based frying pan. Add the onions and garlic and cook over a low heat stirring occasionally, for 5 minutes, or until the onion is softened. Add the basil, chopped tomatoes and their can juices and tomato puree and season to taste with salt and pepper. Reduce the heat and leave to simmer for 30 minutes, or until thickened.

Meanwhile, bring a large, heavy-based saucepan of lightly salted water to the boil

Add the cannelloni tubes, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite. Using a slotted spoon, transfer the cannelloni tubes to a large plate and pat dry with kitchen paper.

Grease a large, shallow oven proof dish with butter. Mix the ricotta, ham and egg together in a bowl and season to taste with salt and pepper. Using a teaspoon, fill the cannelloni tubes with the ricotta, ham and egg mixture and place in a single layer in the dish. Pour the tomato sauce over the cannelloni and sprinkle with the grated pecorino cheese. Bake in the preheated oven for 30 minutes, or until golden brown. Serve immediately.

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