Cannelloni (“large reeds” in Italian) are big pasta tubes – or in my version, rolled fresh lasagna sheets – stuffed with a tasty mix of fresh ricotta cheese, spinach, garlic, parmesan and herbs. They’re baked in a rich tomato sauce, topped with some creamy bechamel and melted cheese. Served over a big dollop of your choice of tomato or meat sauce, and served up with some crusty bread to mop up all the tasty, tasty goodness. I’ll be making a small tray of vegan cannellonis as well.
$12 (tax in)
Fresh Afoodgypsy soup, salad and pie too!
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.