three cheese cannelloni

Categories
Cannelloni
Yield
2 Servings
MeasureIngredient
8 ounces Brick Mozzarella cheese; Shredded (up to 12)
15 ounces Carton Ricotta cheese (up to 16)
½ cup Grated Parmesan cheese
1 tablespoon Chopped parsley
¼ teaspoon Salt
1 dash Nutmeg
Beaten eggs
Jar (32 oz.) Ragu sauce
15  Cannelloni or manicotti; cooked and drained

Mozzarella cheese (use ⅔ of this at least 1 c. in stuffing) Parboil cannelloni for 3 to 4 minutes, cooking 6 at a time. Remove with tongs and place on waxed paper. Combine cheese, parsley, salt, nutmeg and egg; mix lightly with a fork. Stuff parboiled cannelloni with this mixture, using a small knife or seafood fork. Cover bottom of 2 or 3 baking dishes with Ragu sauce; arrange cannelloni so not touching. Cover with remaining Ragu; sprinkle with remaining Mozzarella. Bake, uncovered, for 30 minutes at 350 degrees. Can be frozen. Serves 5 to 6. Note: I use 3 pans, putting 5 in each and freeze all. One serves Kirk and me (3 for him and 2 for me).

Recipe by: diane@...

Posted to recipelu-digest Volume 01 Number 281 by Diane Geary <diane@...> on Nov 20, 1997

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