Mama DePandi's Cannelloni

By ccavaletti

Ingredients

• 2 Tbl. extra virgin olive oil
• 1 c. chopped onion
• 1 green pepper, chopped, opt.
• 2 (28 oz.) cans crushed tomatoes
• 1/2 c. finely chopped fresh basil
• 2 tsp. Italian seasoning, opt.
• 1 tsp. garlic powder, opt.
• 1 1/2 tsp. salt, divided
• 2 tsp. black pepper, divided
• 1 Lb. ground beef, cooked
• 1 (16 oz.) pkg. shredded Mozzarella
• 1 (15 oz.) container whole milk Ricotta
• 1/2 c. grated Parmesan
• 1 (8 oz.) box cannelloni shells, cooked

Details

Servings 6

Preparation

Step 1

Heat the olive oil in a large pot. Add the onion and green pepper and cook 4-6 minutes or until tender.

Add the crushed tomatoes, basil, Italian seasoning, garlic powder, 1 teaspoon salt and 1 teaspoon pepper. Bring to a boil. Reduce heat and simmer for 45 minutes, stirring occasionally.

Preheat oven to 350 degrees.

Combine the cooked ground beef, Mozzarella, Ricotta, 2 Tablespoons Parmesan, 1/2 teaspoon salt and 1 teaspoon pepper along with 4 Tablespoons of the sauce mixture.

Stuff each cannelloni shell and place in a single layer in a greased baking dish. Top with remaining sauce and sprinkle with remaining Parmesan cheese.

Bake, uncovered, 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.