Cannelloni

Prep:

35 minutes

Cook: 1 hour

Makes: Tomato sauce:

1 can (28 ounces) whole Italian plum tomatoes

2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon kosher salt

Crespelle: 3 eggs 2 cups flour 1 cup water 1 teaspoon kosher salt

Freshly ground black pepper

Filling:

8 servings 1 pound ricotta, drained 3 large eggs, lightly beaten

5 ounces mozzarella, freshly grated, about 2 cups

¼ cup plus 2 tablespoons freshly grated Parmigiano-Reggiano

¼ cup finely chopped Italian parsley

1 teaspoon kosher salt

Freshly ground black pepper

1 tablespoon butter 1. For the tomato sauce, remove the tomatoes from the can, leaving the juice behind, but reserving it. Chop the tomatoes on a board until fine, but still with texture. Or pulse in a food processor.

2. Heat the olive oil in a large skillet; add the garlic. Cook until the garlic becomes aromatic, 1minute. Pour in the chopped tomatoes. Cook, stirring occasionally, until sauce thickens a bit, 10 minutes. (Add some reserved juice if you like a looser sauce.) Season with salt. Reserve.

3. For the crespelle, whisk the eggs together lightly in a bowl. Whisk in the flour, water, salt and pepper to taste, taking care to break up any lumps.

4. For the filling, stir ricotta, eggs, mozzarella, ¼ cup Parmigiano, parsley, salt and pepper to taste together in a bowl until well combined. Set aside.

5. Heat a small skillet over medium-high. Holding the butter with your fingers, run it over the bottom of the hot pan so that it melts and coats it with a thin film. Pour about 3 tablespoons batter into the skillet, immediately swirling the pan to spread the batter into a thin round, 6 to 7 inches wide. Cook until it sets, about 1minute. Flip. Cook the other side just until firm, 1minute or less. Transfer to a plate; repeat with remaining batter, coating skillet lightly with more butter as needed.

6. Heat oven to 350. To fill the crespelle, place one in front of you on a work surface. Spoon a generous amount of filling (about 3 tablespoons) onto one end. Roll the crespella around the filling, tucking the other end underneath the roll. Ladle about ½ cup tomato sauce into the bottom of a large baking dish. Put the filled crespella into the dish. Repeat with remaining crespelle and filling, tucking the rolls snugly together in a single later. Ladle the remaining sauce over the top evenly. Sprinkle with remaining 2 tablespoons Parmigiano.

7. Bake until hot and the sauce bubbles and cheese melts, 30 to 35 minutes.

Nutrition information per serving: 512 calories, 30 g fat, 15 g saturated fat, 290 mg cholesterol, 32 g carbohydrates, 3 g sugar, 28 g protein, 1,244 mg sodium, 3 g fiber