Cheese Cannelloni

I have to say that I am not a big pasta eater, but my family really enjoys it, so I do make several different pasta dishes for them to enjoy. This cheese cannelloni is one I do enjoy as well. I love to take some to work for lunch, because I really enjoy eating the leftovers cold. That's right......it's awesome cold, which comes in really handy, when there's a long line up at the microwave..........LOL

Cheese Cannelloni

Yield: 8 - 10 servings

1 Large (796 ml) Can of Diced Tomatoes

1 Large (680 ml) Can of Tomato Sauce (You're favorite brand)

1 1/2 Tablespoons of Chopped Parsley

(divided between sauce and filling)

1 1/2 Tablespoons of Chopped Oregano

(divided between sauce and filling)
2 Cloves of Minced Garlic or 1 teaspoon of Garlic Powder

Salt & Pepper to Taste

1 Large Egg

3 Cups of Grated Mozzarella Cheese

(2 Cups for filling and 1 Cup to sprinkle on top)

500 gram container of Cottage Cheese or Ricotta Cheese

1/2 Cup of Grated Parmesan Cheese

1 Box of Cattelli Express Cannelloni

Please watch video for instructions on preparation. Bake, covered in 350F oven for 45 minutes or until pasta is tender. Stick knife in center to make sure pasta is tender. Sprinkle with grated mozzarella cheese and return to oven, under broiler for a couple minutes, until cheese is bubbly.

Remove from oven and let it rest for about 15 to 20 minutes before serving. Enjoy!