Tasty Ricotta Cannelloni
A community recipe by aristaNot tested or verified by Nigella.com
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Brown the chops in some oil in a large pan, then remove them to a plate. Fry the onion and garlic in the same pan, in a little more oil. Add the tomato paste and then the passata. Half fill the passata jars with water, shake and add the water to the pan. Add the sugar, seasoning and herbs as you are bringing the sauce to the boil, return the meat to the pan, then simmer the sauce for at least 2 hours. The lid should be on for most of the time to avoid the sauce becoming too thick. When the meat is tender the sauce is ready to use. Remove the meat from the pan and break it into small pieces with a knife and fork, removing any bits of gristle etc. Then return the meat pieces to the sauce. To make the cannelloni filling – in a bowl mix together the ricotta, the egg and seasoning. Fill the pasta tubes with the mixture, I use a small palette knife. There’s no need to completely fill each tube. Cover the bottom of a large baking dish with sauce and put in the filled cannelloni in one layer, leaving a space around each for expansion and also so they cook properly. Ladle over the remaining sauce and top with grated cheese. Cook at 180 degrees C for 35 – 40 mins until the pasta is cooked through. Cover with foil if the top is becoming dry. Allow to stand covered with foil for 10 mins after it has been removed from the oven, before serving.
Brown the chops in some oil in a large pan, then remove them to a plate. Fry the onion and garlic in the same pan, in a little more oil. Add the tomato paste and then the passata. Half fill the passata jars with water, shake and add the water to the pan. Add the sugar, seasoning and herbs as you are bringing the sauce to the boil, return the meat to the pan, then simmer the sauce for at least 2 hours. The lid should be on for most of the time to avoid the sauce becoming too thick. When the meat is tender the sauce is ready to use. Remove the meat from the pan and break it into small pieces with a knife and fork, removing any bits of gristle etc. Then return the meat pieces to the sauce. To make the cannelloni filling – in a bowl mix together the ricotta, the egg and seasoning. Fill the pasta tubes with the mixture, I use a small palette knife. There’s no need to completely fill each tube. Cover the bottom of a large baking dish with sauce and put in the filled cannelloni in one layer, leaving a space around each for expansion and also so they cook properly. Ladle over the remaining sauce and top with grated cheese. Cook at 180 degrees C for 35 – 40 mins until the pasta is cooked through. Cover with foil if the top is becoming dry. Allow to stand covered with foil for 10 mins after it has been removed from the oven, before serving.
Introduction
If you don't want to use meat, or don't have time to simmer the sauce for 2 hours, just leave out the beef, it's still turns out well. Serve with veggies or a salad. Tastes good hot or at room temperature, so it's good as a buffet dish.
If you don't want to use meat, or don't have time to simmer the sauce for 2 hours, just leave out the beef, it's still turns out well. Serve with veggies or a salad. Tastes good hot or at room temperature, so it's good as a buffet dish.
Ingredients
Serves: 4
Metric
Cups
- 600 grams beef chump chops
- 1 onion (finely chopped)
- 2 cloves garlic
- 1 tablespoon tomato puree
- 1⅖ litres tomato passata
- salt
- pepper
- 4 teaspoons sugar
- oregano (ground, plenty)
- 1 bay leaf
- fresh basil
- fresh parsley
- 1 dash sage
- cannelloni pasta (one box - 24 tubes)
- 600 grams ricotta cheese
- 1 egg (beaten)
- cheese (grated, for topping)
- 21⅙ ounces beef chump chops
- 1 onion (finely chopped)
- 2 cloves garlic
- 1 tablespoon tomato puree
- 2½ pints tomato passata
- salt
- pepper
- 4 teaspoons sugar
- oregano (ground, plenty)
- 1 bay leaf
- fresh basil
- fresh parsley
- 1 dash sage
- cannelloni pasta (one box - 24 tubes)
- 21⅙ ounces ricotta cheese
- 1 egg (beaten)
- cheese (grated, for topping)
Method
Tasty Ricotta Cannelloni is a community recipe submitted by arista and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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