MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Canneloni Categories: Pasta Yield: 8 Canneloni MMMMM--------------------------NOODLES------------------------------- 3 Eggs 1 c Water 1 c Flour Salt; to taste Peanut oil MMMMM--------------------------FILLING------------------------------- 1 lb Small curd cottage cheese 1 Egg 2 tb Parsley; chopped Salt & pepper; to taste 2 tb Parmesan or Romano cheese; -fresh grated MMMMM--------------------------TOPPING------------------------------- 1 c Seasoned tomato sauce * Additional Parmesan or -Romano cheese; fresh grated MMMMM------------------------TOMATO SAUCE----------------------------- 3 tb Olive oil 2 Carrots; chopped 2 Celery ribs; chopped 1 Yellow onion; chopped 2 cl Garlic; crushed 3 c Canned tomato sauce 3/4 c Beef stock 3/4 c Red wine 1 ts Rosemary 1 ts Basil 1 ts Oregano Salt and pepper; to taste 1/2 tb Lemon zest; chopped Noodles: Place the eggs in a blender. Add the water, flour, and salt. Blend until smooth. Place 2 or 3 tb of this batter in a heated small skillet or crepe pan that has been oiled. Cook on one side only until the crepe is dry on the top. These should not at all be browned or too dry so the pan should not be too hot. Stack and separate the cooked noodles with wax paper. Filling: Drain the cottage cheese. Mix with the egg, parsley, salt, pepper, and Parmesan or Romano cheese. To finish, lay out Noodles, uncooked side up. Place filling in the noodle as if rolling a burrito. Roll up and place, seam side down, in an oiled baking pan until pan is filled. Spoon some of the tomato sauce on top along with a little of the grated cheese. Bake at 350°F for about 15 minutes or until hot and bubbling. Tomato Sauce: Saute vegetables; add remaining ingredients and simmer together for 1 hour. Use for quick pasta, shrimp dishes, omelets, meats, soups, etc. Yield: 5 Cups Recipe by Jill McQuown Recipe FROM: , MMMMM