I needed to prepare dinner for my pasta lover, after eating mostly dishes with rice last week. I felt that Cannelloni was a good choice. The filling was ricotta and porcini plus some minced beef. I prepared them in small oven-proofed dishes so that the leftovers were able to be kept neatly and more easily. The base was a spread of tomato sauce and the pasta is covered with more tomato sauce and bechamel sauce. Finally, the dishes were sprinkled with the grated parmagiano and baked in the oven for around 20 minutes or when the top part turned brown. Dinner was ready.
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