|Cannelloni ready for the oven|
I enjoy making my own pasta because it absolutely melts in your mouth, but occasionally I use pre-made pasta tubes to speed the plow. Store-bought (gasp) cannelloni tubes were put to the test today. Not bad. Give them a little boil, drain and cool before stuffing and baking.
Pinch of Salt
Smear baking dish with layer of plain tomato sauce. Lay the cannelloni in, smother with the spiced tomato sauce, sprinkle with a cheese topping of your choice.
I used a mix of Parmesan, Mozzarella and Asiago
Bake 25 - 30 minutes in a 325 oven.
Melty, crispy, saucy and warming. A nice side for a meal
My well stained baking stone is seen underneath the baking dish here. You don't need one, but I like them because they help the oven retain its heat if the door is ever opened during baking.