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.
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I have an unpublished cookbook manuscript that lives on my kitchen bench.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.