- Total time :
- 70 mins
- Prep Time :
- 10 mins
- Cook Time :
- 60 mins
1 tbsp (15 mL) olive oil
1 pkg (340 g) Yves Veggie Cuisine® Ground Round
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
Pinch red chili flakes
2 cups (500 mL) ricotta cheese
3/4 cup (175 mL) grated Parmesan cheese, divided
1 can (680 mL) spicy tomato sauce
1 pkg (250 g) oven-ready cannelloni shells
1 cup (250 mL) shredded mozzarella cheese
1/4 cup (60 mL) thinly sliced fresh basil
- Heat oil in large skillet set over medium heat; cook ground round, onion, garlic, oregano, salt, pepper and chili flakes for 8 to 10 minutes or until ground round is browned and vegetables are tender. Let cool completely. Stir in ricotta and 1/2 cup (125 mL) Parmesan cheese.
- Preheat oven to 350°F (180°C). Grease 13- x 9-inch (3 L) baking dish. Whisk tomato sauce with 1/3 cup (75 mL) water; spread half into bottom of prepared pan.
- Spoon ground round mixture into piping bag without a tip. (Alternatively, use resealable plastic bag with corner snipped.) Pipe mixture into each end of cannelloni shells to fill; arrange in single layer in prepared pan. Top with remaining tomato sauce mixture; sprinkle evenly with mozzarella and remaining Parmesan cheese.
- Cover with foil; bake for 30 minutes. Remove foil and bake for about 20 minutes or until golden, bubbly and heated through. Garnish with basil.
Tip: Assembled uncooked cannelloni can be covered and refrigerated for up to 3 days.