Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Vegetable oil
2 Cloves, minced
1 Onion, coarsley chopped
1 Carrot, coarsley chopped
1 Celery stalk, coarsley
-chopped
1 Green pepper, coarsley
-chopped
2 tb Basil, fresh, chopped
2 tb Oregano, fresh, chopped
1 cn Tomatoes (28 oz)
1/2 ts Granulated sugar
1/4 ts Salt
1/4 ts Pepper
1 lb Ricotta Cheese
1/2 c Romano or Parmesan cheese,
-grated
1 Egg. beaten
1/4 c Basil leaves, packed,
-shredded
16 (to 18) Oven-ready
-Cannelloni noodles

Equally good as a side dish when feeding a crowd, this vegetarian
dinner can be made a day ahead, refrigerated and then cooked when you
get home from work. I

DIRECTIONS:

1. In large pot, heat oil over medium heat. Add garlic, onion, carrot
and celery. Cook, stirring occasionally, for 10 minutes or until
vegetables are softened. Stir in green pepper, basil and oregano.
Cook, stirring occasionally, 5 minutes.

2. Stir in tomatoes, breaking them up with the side of the spoon.
Bring to a boil. Reduce heat , cover and simmer 15 minutes or until
vegetables are tender. Stir in sugar, salt and pepper. In food
processor or blender, puree sauce in batches until smooth. Pour into
large measuring cup. Add enough water to make 5 cups. Cool slightly.

3. Meanwhile, in bowl, stir together ricotta, Romano, egg, basil and
pepper until well combined. Transfer mixture to a pastry bag or
plastic baggie with a small hole snipped in one corner. Pipe filling
into each noodle.

4. Pour about 1 cup of sauce into bottom of 9 X 1-inch baking dish.
Arrange stuffed noodles over sauce in single layer, leaving space in
between. Cover pasta evenly with remaining sauce. Cover and cook in
350F oven about 45 minutes or until noodles are tender. Serves 4.
Doubles easily.

From An Article: Say Cheese Please for Dinner in Sun Tested Recipes in
Toronto Star 16 August, 1995. Transcribed By: S. Lefkowitz

Submitted By SAM LEFKOWITZ On 08-16-95

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