Sauce
1 28oz./796ml Italian style stewed tomatoes
1 tsp. dried Oregano
Mix together and spoon 1/3 of mixture into a greased 9x13 pan.
cannelloni filling
1 1/4 cup ricotta cheese
1 cup shredded Mozzarella cheese
2 green onions, chopped
1 Tbsp. milk
1 egg, lightly beaten
Fill 12 oven ready (no boil) cannelloni shells. Place in pan.
Spoon remailing Tomato mixture over filled shells
Sprinkle with 1/4 cup parmesan cheese
Cover and bake at 375F for 40 minutes. Uncover and bake another 20 minutes.
Let stand for 5 minutes before serving.
Yield: 4-5 servings
I have this old, green, duotang scribler full of recipes that I started collecting in my childhood when I first discovered my love of cooking. This book is now tattered with pages falling out and recipes written on scrapes of paper shoved in among the pages. It is time to rewrite the recipes so thought I would share them with you! You probably will not see picture but you can know these are tried and true recipes!!
No comments:
Post a Comment