here is a tried and true pasta recipe and a new recipe i tried just tonight.
CHEESE & HERB CANNELLONI
What You'll Need:
12 Catelli Express Cannelloni
1 tbsp olive oil
1 small carrot, grated
1 small onion, finely chopped
1/3 cup finely chopped fresh parsley or basil
salt and freshly ground pepper
1 1/3 cups ricotta or cottage cheese
1 egg, beaten
1 jar (700 mL) pasta sauce
1 cup water
What To Do:
- in saucepan, heat oil; cook carrot, onion and parsley until tender. season to taste with salt and pepper.
- combine cheese, egg and carrot mixture.
- combine sauce and water.
- spread half of the sauce mixture in a 9x13 baking dish. fill cannelloni with cheese mixture and place on sauce in dish. cover with remaining sauce.
- cover and bake at 350 degrees 45-40 minutes or until tender.
BAKED PEROGY CASSEROLE
16 to 20 frozen cheddar perogies
1 tbsp butter or margarine
1 onion, chopped
1/2 cup finely chopped bacon (optional)
1-10 oz can cream of mushroom soup
1-10 oz can of milk or water
salt and pepper
grated cheddar cheese
- layer the bottom of a greased 9x13 pan with frozen perogies.
- saute the onion and bacon (if desired) in a skillet and pour over the perogies.
- combine the soup and milk or water and pour over the perogy/onion mixture.
- season with salt and pepper.
- top with grated cheddar cheese and bake at 350 degrees for 45 minutes.
** I didn't have bacon, so I just used slices of sausage and it tasted just wonderful. Another idea is to serve with a baked ham or add chopped ham (instead of bacon) to the casserole. **
(sorry no picture, but just use your imagination!)
So simple and so tasty!
