basil-ricotta cannelloni

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.

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.

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.

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