I have written this recipe as so many of my others are written--with the master ingredients first and then all of the variations underneath for you to choose from. There are many variations on Cannelloni: Spinach, Roasted Pumpkin, Tuna and Chicken. Meal times never get boring when you can mix things up a bit. Enjoy.
250g ricotta cheese
2 cloves garlic, crushed
1/3 cup grated parmesan2 egg yolks
1 packet instant cannelloni tubes
Choose one of the following fillings:
2 cups homemade tomato pasta sauce (recipe still to come) or store bought pasta sauce
100 ml cream
¾ cup grated cheese
Preheat oven to 180°C.
Combine ricotta, egg yolks, garlic, parmesan and your choice of filling together in a bowl. Mix well. Fill cannelloni tubes with mixture. Pour half the sauce into a baking tray and place tubes in tray side by side. Pour over remaining sauce, drizzle with cream and sprinkle with grated cheese. Bake 35-40 minutes or until golden and bubbling and cannelloni is tender. Serve with crunchy potatoes and side salad.
To fill cannelloni tubes use a butter knife. Scrape mixture onto tube end with flat blade of knife and then push mixture into tube. Repeat with small amounts of mixture until tube is full.
In the cookbook, recipes are cross-referenced where applicable.Lasagne is a good example of this. The recipe indicates the quantity needed of each sauce and references you to the page number. (I have included clickable links below to the Bolognese, Béchamel and Ratatouille sauces.) Eventually you should be able to make a Lasagne without referring to the recipe. You get to know quantities used: for example a béchamel sauce is made with 1 tablespoon butter, 1 tablespoon flour and 1 cup milk. Quantities can be increased as necessary.
Beef orVegetarian Lasagne
4 cups Bolognese Sauce OR 4 cups Ratatouille
4 cups Béchamel Sauce combined with 1 ½ cups grated cheese
1 packet instant lasagne sheets
¾ cup grated cheddar cheese
¼ cup grated parmesan
Preheat oven to 180°C.
Assembly instructions: Grease a deep sided baking dish and cover the base with half of the meat or Ratatouille Sauce. Lay instant lasagne sheets over the meat or vegetable sauce and spoon half of the béchamel sauce over sheets. Repeat with remaining meat or vegetable sauce, lasagne sheets and béchamel sauce. Sprinkle top with combined grated cheeses. Bake for 30 – 40 minutes until golden brown and bubbling and pasta is tender.
Stand 5 minutes before serving.
Serve with crusty bread and salad
Use pork, lamb or chicken mince in the Bolognese sauce recipe for something a little different.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.