Mozzarella cheese (use 2/3 of this at least 1 c. in stuffing) Parboil cannelloni for 3 to 4 minutes, cooking 6 at a time. Remove with tongs and place on waxed paper. Combine cheese, parsley, salt, nutmeg and egg; mix lightly with a fork. Stuff parboiled cannelloni with this mixture, using a small knife or seafood fork. Cover bottom of 2 or 3 baking dishes with Ragu sauce; arrange cannelloni so not touching. Cover with remaining Ragu; sprinkle with remaining Mozzarella. Bake, uncovered, for 30 minutes at 350 degrees. Can be frozen. Serves 5 to 6. Note: I use 3 pans, putting 5 in each and freeze all. One serves Kirk and me (3 for him and 2 for me). Recipe by: email@example.com Posted to recipelu-digest Volume 01 Number 281 by Diane Geary
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|Serving Size: 1 Serving (981g)|
|Recipe Makes: 2|
|Calories from Fat: 566 (37%)|
|Amt Per Serving||% DV|
|Total Fat 62.9g||84 %|
|Saturated Fat 25.7g||128 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 1256.6mg||387 %|
|Sodium 3135.4mg||108 %|
|Potassium 2150.1mg||57 %|
|Total Carbohydrate 145.2g||43 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 133.3g|
|Protein 89.3g||128 %|
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Calories per serving: 1515
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