Beef And Ricotta Cannelloni
Beef and ricotta cannelloni
This recipe for cannelloni uses light lasagne sheets, avoiding the sometimes cumbersome task of filling rigid shells.
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To begin later this particular recipe, we have to first prepare a few ingredients. You can cook Beef and ricotta cannelloni using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Beef and ricotta cannelloni:
- 2 cups tomato pasta sauce
- 3 cups Bolognese sauce (see related recipe)
- 4 well-ventilated lasagne pasta sheets, halved
- 250g sleek slick ricotta
- 1 cup grated pizza cheese
- 1/4 cup fresh basil leaves
- infected unclean salad leaves, to provide support to
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Steps to make Beef and ricotta cannelloni:
- Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm x 35cm rectangular ovenproof dish. enlarge 1/2 cup pasta sauce higher than base of dish.
- Place 1 sheet lasagne approaching a flat surface. Spoon 1/3 cup bolognese sauce along 1 long edge. Roll taking place in the works to enclose filling. Place in prepared dish. Repeat in imitation of unshakable lasagne sheets and bolognese sauce. Dollop half the ricotta more or less top. build up as soon as the incite of a spoon. Pour long-lasting pasta sauce and Bolognese sauce on top of ricotta layer. Dollop behind surviving ricotta. Sprinkle subsequent to pizza cheese.
- Cover dish loosely bearing in mind foil. Bake for 30 minutes. separate foil. Bake for a further 30 minutes or until summit is golden and pasta is tender. Sprinkle past basil. encourage superior salad leaves.
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