Cannelloni

April 12, 2020April 12, 2020 evanesqCannelloni 0 Comment
  • 15 or so garlic cloves, smashed
  • 1 medium onion, chopped
  • 1 1/2 big carrots, shredded
  • 3 tbsp oil
  • Salt
  • Pepper
  • 1 1/2 lb. ground beef
  • 16 oz ricotta
  • 3 eggs
  • 1 1/2 c shredded mozzarella
  • grated cheese
  • basil
  • 1/2 bunch parsley, chopped
  • 12 slices prepared eggplant
  • 4 sheets of pasta (or 16 lasagna noodles
  • Sliced Mozzarella
  • Vodka Sauce
  1. Heat a short pot on high heat, add garlic, onions and carrots.  Cook until soft, then add some salt and pepper to taste.
  2. If you are using real ground beef, brown your ground beef in a separate pan with a little salt and pepper.  Drain well.
  3. Add ground beef to the pot and stir well.
  4. Add Ricotta Cheese and stir well, then add eggs and stir well (all on a hot flame)
  5. Stir in Mozzarella and grated cheese.
  6. Turn off heat, stir in Basil and Parsley.  Allow to cool.
  7. Preheat oven to 400.
  8. Cook your pasta sheets or lasagna noodles in boiling water.
  9. Lay out pasta or noodles, line with Eggplant on the far end, add filling, and roll.
  10. If you used pasta sheets, cut into thirds with a serrated knife.  Now place six rolls in a baking pan, separate from one another.  Top with Vodka Sauce and Mozzarella Cheese.
  11. Bake 20 minutes until cheese has browned, then take out of the oven and let it sit for 5 minutes to set.
  12. Warm up Vodka Sauce (add some grated cheese to the sauce!)
  13. Plate Cannelloni and top with warm Vodka Sauce.