Cannaloni-Can'taloni

Thanks for haveing a look. Tonight we have an Italian classic: Canneloni.
Canneloni, from the Italian word 'canna' meaning tube, or a hollow reed. Is literally is pasta rolled around a filling, then baked.

There are as many varients to this dish as there are Italian mamas. The following is an interpretation of my own:

Ingredents:

500g minced lamb.

1 onion.

2 cloves of garlic.

300g Ricotta cheese.

500g silverbeet. (stems removed).

1lt of crushed tomatoes.

8 sheets, about 250g of fresh made pasta sheets.

Salt & pepper.

Method:

In a large heavy based pot fry off the onions, add the lamb, and garlic. Cook for a few minutes then add the chopped silverbeet. Reduce heat to low and cover. Stir every few minutes until the silverbeet had wilted. Remove from heat and stir in the riccota. Set aside.

In a large baking dish spread out a thin layer of crushed tomatoes. This will stop the canneloni from sticking to the bottom when they cook. Lay a sheet of pasta on a flat surface. Place the filling in the center, and spread out lengthways. Roll up the sheet to form a tube. Place in the baking dish and repeat until the dish has been filled. Pour the rest of the tomatoes over the top and crack some pepper over the top. Place on the top shelf of your preheated oven at 200c for about 45 minutes. Importantly, on the next shelf down place a tray. This will not only catch any drips. But the tray will also act as a sheild to protect the bottom of the baking dish from the direct heat of the oven. This will help prevent sticking.

Serve garnished with parsley. Wash it down with a big bodied red.