Freezer Food Chronicles- Part 2:  Cannelloni 

 

Okay, here we go again, more food for the freezer.  This is one of the easiest things I make and it’s so amazing and will definitely impress.

Preheat your oven to 350°F.

In a large bowl, empty 4 cans of crushed tomatoes, a couple of large pinches of salt, pepper, a palm full of dried oregano and a heaping teaspoon of onion powder, as well as a bit of olive oil (I just do a quick turn of the bowl with the olive oil bottle).


This is your sauce, no need to cook it first.

Next is the cheese filling.  900 gr. ricotta cheese, 2 cups of an Italian blend shredded cheese, 1 egg, salt, pepper, onion powder and parsley flakes.  Mix this all together.

 

I use the oven ready cannelloni noodles, I find these are so much easier to work with than boiling the noodles and worrying about them tearing on you.  Place your filling in a piping bag and stuff your noodles.  (this is enough filling for approx. 40 noodles depending on how much filling you put in each noodle).


Add approx. 2/3 of the sauce to the bottom of your pans (I used 10 disposable pans – 4 cannelloni in each pan) and then place in your cannelloni giving a little room between.

Top with the remaining sauce (I use more sauce then you would if you used boiled noodles, as these need the extra sauce as they are oven ready noodles) and then sprinkle with some shredded cheese (I use a combination of cheddar and mozzarella).

Bake these for 45 to 50 minutes at 350°F, rotating the pans half way through.

Allow to cool to room temperature, cover with the paper covers and write what they are in the containers and the date you made them and pop them in the freezer.

To reheat simply pop in the oven until heated through, or reheat in the microwave.

 

Cannelloni

4 large cans crushed tomatoes

Olive oil

Salt (to taste)

Pepper (to taste)

Onion powder – heaped teaspoon

Oregano – palm full

900 gr. Ricotta cheese

2 cups Italian blend shredded cheese

Onion powder – teaspoon

Salt (to taste)

Pepper (to taste)

Parsley (palm full)

Cannelloni noodles

Shredded cheese (mozzarella / cheddar blend)

Disposable tin baking trays

 

  1. Preheat oven to 350°F.
  2. In large bowl mix together crushed tomatoes, salt, pepper, onion powder, oregano, and olive oil.  Set aside.
  3. In a bowl mix together the ricotta cheese, Italian blend shredded cheese, egg, onion powder, salt, pepper and parsley.  Place this into a piping bag.
  4. carefully fill your cannelloni shells.
  5. Divide approx. 2/3 of the sauce mixture between your 10 disposable baking pans.
  6. Place 4 filled cannelloni shells in each pan.
  7. Top with the remaining sauce.
  8. Sprinkle with shredded cheese (mozzarella, cheddar or a mixture of both).
  9. Bake for 45 to 50 minutes, rotating pans half way through.
  10. Cool to room temperature, cover and place in the freezer.
  11. To reheat – either place in a preheated oven until hot or reheat in the microwave.
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