Beef And Ricotta Cannelloni

This recipe for cannelloni uses fresh lasagne sheets, avoiding the sometimes cumbersome task of filling rigid shells.

The ingredient of Beef And Ricotta Cannelloni

• 2 cups tomato pasta sauce
• 3 cups bolognese sauce see related recipe
• 4 buoyant lasagne pasta sheets halved
• 250g sleek slick ricotta
• 1 cup grated pizza cheese
• 1 4 cup buoyant basil leaves
• mixed salad leaves to further

The Instruction of beef and ricotta cannelloni

• preheat oven to 180c 160c fan forced grease a 6cm deep 20cm x 35cm rectangular ovenproof dish fee 1 2 cup pasta sauce higher than base of dish
• place 1 sheet lasagne nearly a flat surface spoon 1 3 cup bolognese sauce along 1 long edge roll up to enclose filling place in prepared dish repeat in the same way as unshakable lasagne sheets and bolognese sauce dollop half the ricotta approaching top take forward past the encourage of a spoon pour unshakable pasta sauce and bolognese sauce more than ricotta layer dollop next long lasting ricotta sprinkle later pizza cheese
• cover dish loosely following foil bake for 30 minutes remove foil bake for a further 30 minutes or until culmination is golden and pasta is tender sprinkle with basil encouragement with salad leaves

Nutritions of Beef And Ricotta Cannelloni

calories: 610 884 calories
calories: 28 1 grams fat
calories: 13 6 grams saturated fat
calories: 43 6 grams carbohydrates
calories: n a
calories: n a
calories: 43 5 grams protein
calories: 96 milligrams cholesterol
calories: 1447 milligrams sodium
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calories: nutritioninformation