Prepare time: 30m
Lovely warming winter meal. Voted delicious by all.
- 2 tbsp olive oil
- 2 onions, chopped
- 2 garlic cloves, finely chopped
- 1 tbsp shredded fresh basil
- 800g of tinned, chopped tomatoes
- 1 tbsp tomato puree
- salt and pepper
- 350g dried cannelloni tubes
- butter, for greasing
- 225g ricotta cheese
- 115g cooked ham, chopped
- 1 egg
- 55g romano cheese, finely grated
1Heat olive oil in a heavy bottomed frying pan. Add the onions and garlic and cook on a low heat for 5 minutes or until the onions soften.
2Add the basil and chopped tomatoes (including the juice) and tomato puree and season with salt and pepper.
3Reduce the heat and simmer for 30 minutes until the sauce thickens.
4Meanwhile bring a large heavy-based saucepan of lightly salted water to the boil. Add the dried cannelloni tubes, return to the boil and simmer for 8-10 minutes, or until tender but still firm to the bite.
5Using a slotted spoon, transfer the cannelloni tubes to a large plate and pat dry with kitchen paper.
6Grease a large, shallow overproof dish with butter.
7Mix the ricotta, ham and egg together in a bowl and season with salt and pepper.
8Using a teaspoon, fill the cannelloni tubes with the ham, ricotta and egg mixture and lay in a single layer in the dish.
9Pour the tomato sauce over the cannelloni and sprinkle with the grated romano cheese.
10Bake in a pre-heated oven, 180C/350F/Gas Mark 4 for 30 minutes or until golden brown. Serve immediately.
Cooked by my 14yr old; a little fiddly to make but not too difficult.
By Harriet Armstrong
Adapted from ‘Pasta, 100 Everyday Recipes’ from the ‘Love Food’ series.