LoLo's Lasgana Roll Ups

Let me start by saying..OMG!!! This was an amazing dish and Matt could not stop talking about how delicious it was. I was in the kitchen all day long yesterday baking and preparing this wonderful Saturday night supper .. it was Italian night at the Sullivan's!!! The original recipe was Mama Depandi's Cannelloni from one of my favorite magazines, Paula Deen. I could not find cannelloni shells, so I thought instead of buying manicottii shells, I would do Lasagna roll ups.

Ingredients:
2 Tbl. Olive oil
1 c chopped onion
2 (28oz) cans crushed tomatoes
1/2 c finely chopped fresh basil
1 1/2 tsp salt, divided
2 tsp ground black pepper, dived
1 lb ground beef, cooked and drained
1 (16oz) package of shredded mozzarella cheese
1 (15oz) container whole milk ricotta cheese
1/2 c Parmigiano-Reggiano or Parmesan cheese divided
1 (8oz) box cannelloni shells, cooked acccording to package directions (I used 1 box of Lasagna noodles instead)



In a dutch oven , heat olive oil over medium-high heat. add onion, and cook for 4 to 6 minutes, or until tender.

Add tomatoes, basil, 1 tsp. salt, and 1 tsp pepper. Bring to a boil;reduce heat, and simmer for 45 minutes. Preheat oven 350. Spray a 3 1/2 quart baking dish with nonstick cooking spray.

In a large bowl, combined, ground beef, mozzarella cheese, ricotta cheese, 2 tbl Parmigiano-Reggiano cheese, remaining 1/2 tsp salt, remaining 1 tsp pepper and 4 tbl sauce mixture. (stuff Cannelloni with meat mixture). I spread meat mixture on precooked lasagna noodles and then rolled them up and secured it with a toothpick. Place in a single layer in prepared baking dish. Top with remaining sauce mixture. Sprinkle with Parmigiano-Reggiano cheese evenly over sauce.

Bake 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Buon appetito!