Ricotta Cannelloni

Instructions

1. Prepare the bechamel heating the milk on medium heat until it comes to a low simmer.
2. While your milk is heating slice the bacon, mushrooms, and 2 garlic cloves.
3. Saute bacon until slightly crispy, add mushrooms and cook until soft.
4. Add the flour and cook for 2 mins. Once your flour has cooked slowly add in hot milk while stirring constantly.
5. Add your sliced garlic and cook on a low simmer for 2 mins and season with salt and freshly cracked pepper.

1. In a separate pot heat 2 Tbsp of extra virgin olive oil on medium low heat then add in your 1 garlic clove after giving it a little smash with the side of your knife.
2. When you smell the garlic add in passata.
3. Cook on low simmer for 15 mins.

1. In a mixing bowl, combine ricotta, egg yolk, salt and thinly sliced fresh basil.
2. Prepare Cannelloni by placing 1⁄4 Cup of ricotta filling along bottom of pasta sheet.
3. Roll the pasta around the filling; using water wet your finger and rub water across the sheet where the pasta will overlap. Trim any excess. Repeat for all 8 sheets.

1. Assemble by pouring the bechamel sauce in the bottom of a glass baking dish.
2. Lay the cannelloni across the sauce, top with tomato sauce.
3. Bake covered with tin foil at 350 degrees for 45 mins.
4. Remove foil, and bake for additional 15 mins.
5. Remove from oven and let rest for 15 mins. Serve with freshly grated Parmesan cheese.