Cheese-Filled Cannelloni by Yinonknafo

Ingredients

• 24 units cannelloni pasta tubes
• 400g ricotta cheese
• 200g cream cheese (27% fat)
• 150g mozzarella cheese, shredded
• 50g parmesan cheese, grated
• 7 leaves fresh basil, finely chopped
• 500ml marinara sauce (for baking)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 180°C (350°F).
2. Combine ricotta, cream cheese, shredded mozzarella, grated parmesan, chopped basil, salt, and pepper in a large mixing bowl until smooth.
3. Transfer the cheese mixture to a piping bag or a large ziplock bag with the corner snipped off until ready to serve.
4. Pipe the cheese filling into each uncooked cannelloni tube, ensuring they are filled end-to-end until ready to serve.
5. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish until ready to serve.
6. Arrange the filled cannelloni tubes in a single layer in the baking dish until ready to serve.
7. Top with the remaining marinara sauce and cover the dish tightly with aluminum foil until ready to serve.
8. Bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes until the pasta is tender and the sauce is bubbling.