This recipe started because I saw a box of oven ready cannelloni at Migros. I`d never had it before (and while the box said to fill it with salmon, which I had no interest in), it looked like fun. I hadn`t yet chosen as for who: fun noodles for the kids, or a new dish for us. Well, I didn`t have enough fish sauce to create the bao I wanted to tonight, so made this instead. I know there are tons of different ways to make it. Mine turned out kind of like lasagna, but without all the layers of noodles. We both thought it was quite good and have leftovers for the next few days for lunch :)
What you need:
ground beef - I used 350 g
250 g ricotta cheese
1 medium onion
1 tsp minced garlic or 2 cloves chopped
3/4 cup grated Asiago cheese
150 g fresh mozzarella (or grated)
1 large jar pasta sauce (about 2 1/2 cups)
butter for greasing.
First, dice the onion and saute it in a little olive oil. Let cook for a few minutes until the onion is softened.
Add the garlic and stir for about 45 seconds.
Add the beef. Mix until cooked.
Add 1 cup of pasta sauce, stir and let simmer for 2-3 minutes. Add about 1 tsp of basil (I used dried).
Remove from heat.
Put in a medium mixing bowl and add the ricotta cheese. When thoroughly mixed, add 1/4 cup of Asiago cheese.
Butter the bottom of a baking dish and turn the oven to 200 C. No need to add sauce to the bottom of the pan with the butter.
Carefully fill the cannelloni. I`m sure there is a proper way to do it, but I just held them in one hand and spooned the mixture in with the other, using the end of the spoon to push it through to the other end.
Lay them in the baking dish and then cover with the other 1 to 1/2 cups of sauce (depending on how big your dish is).
Slice (or use grated) the mozzarella cheese and lay on top. Add another 1/4 to 1/2 cup of the grated Asiago.
Bake for 25 minutes, or until the top is browned.