adapted from: Giuliana and Bill Rancic
(as seen in Paula Deen Magazine Jan/Feb 2010)
2 Tbl. extra virgin olive oil
1 c. chopped onion
1 green pepper, chopped, opt.
2 (28 oz.) cans crushed tomatoes
1/2 c. finely chopped fresh basil
2 tsp. Italian seasoning, opt.
1 tsp. garlic powder, opt.
1 1/2 tsp. salt, divided
2 tsp. black pepper, divided
1 Lb. ground beef, cooked and drained
1 (16 oz.) pkg. shredded Mozzarella
1 (15 oz.) container whole milk Ricotta
1/2 c. grated Parmesan
1 (8 oz.) box cannelloni shells, cooked
Heat the olive oil in a large pot. Add the onion and green pepper and cook 4-6 minutes or until tender. Add the crushed tomatoes, basil, Italian seasoning, garlic powder, 1 teaspoon salt and 1 teaspoon pepper. Bring to a boil. Reduce heat and simmer for 45 minutes, stirring occasionally. Preheat oven to 350 degrees. Combine the cooked ground beef, Mozzarella, Ricotta, 2 Tablespoons Parmesan, 1/2 teaspoon salt and 1 teaspoon pepper along with 4 Tablespoons of the sauce mixture. Stuff each cannelloni shell and place in a single layer in a greased baking dish. Top with remaining sauce and sprinkle with remaining Parmesan cheese. Bake, uncovered, 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serves: 6-8 people.
Jenn's Notes: I am used to the jam-packed flavor of My Spaghetti Sauce, so I had to add a little extra flavor to this dish. The green pepper, Italian seasoning and the garlic powder were not part of the original recipe, but I felt like it needed a little extra flavor with the spices and I added the peppers, well because, I add peppers to everything!