Beef and ricotta cannelloni

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How to make Beef and ricotta cannelloni

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:10
  • Total Time : 0:25

Ingredients

  • 2 cups tomato pasta sauce
  • 3 cups Bolognese sauce (see related recipe)
  • 4 fresh lasagne pasta sheets, halved
  • 250g smooth ricotta
  • 1 cup grated pizza cheese
  • 1/4 cup fresh basil leaves
  • Mixed salad leaves, to serve

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm x 35cm rectangular ovenproof dish. Spread 1/2 cup pasta sauce over base of dish.
  • Step 2 Place 1 sheet lasagne on a flat surface. Spoon 1/3 cup bolognese sauce along 1 long edge. Roll up to enclose filling. Place in prepared dish. Repeat with remaining lasagne sheets and bolognese sauce. Dollop half the ricotta on top. Spread with the back of a spoon. Pour remaining pasta sauce and Bolognese sauce over ricotta layer. Dollop with remaining ricotta. Sprinkle with pizza cheese.
  • Step 3 Cover dish loosely with foil. Bake for 30 minutes. Remove foil. Bake for a further 30 minutes or until top is golden and pasta is tender. Sprinkle with basil. Serve with salad leaves.

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