Italian

Ricotta and Meat Cannelloni (Rachel Ray) is for Dinner.

Ricotta and Meat Cannelloni (Rachel Ray) takes 50 minutes to prepare.

Ricotta and Meat Cannelloni (Rachel Ray) takes 25 minutes to cook.

Ricotta and Meat Cannelloni (Rachel Ray) makes 12 servings.

The ingredients for Ricotta and Meat Cannelloni (Rachel Ray) are:

3 Tbs olive oil
1 large onion, finely chopped
4 cloves garlic, smashed
1 1/4 lb combined lean ground beef, veal, and pork
24 cannelloni or manicotti shells
1 1/2 lb ricotta cheese, part skim
2 large eggs
1/2 c grated Asiago or Parmesan cheese
1/4 c chopped fresh parsley
salt and pepper
One 32-oz can Italian plum tomatoes
1/4 c chopped fresh basil
3/4 lb mozzarella cheese, thinly sliced

Here is how you make Ricotta and Meat Cannelloni (Rachel Ray):

For directions, see http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Ricotta-and-Meat-CannelloniNumber of Servings: 12Recipe submitted by SparkPeople user EGRUS7.

The nutritional information for Ricotta and Meat Cannelloni (Rachel Ray) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 428.9

• Total Fat: 18.3 g
• Cholesterol: 113.9 mg
• Sodium: 610.4 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 1.0 g
• Protein: 27.6 g

Ricotta and Meat Cannelloni (Rachel Ray) is Italian cuisine.