Cannelloni Ricotta With Peas recipe (Pasta)

Instructions

Preheat the oven to 350°F. Cook the cannelloni shells in boiling unsalted water for 6 minutes. Bring an inch of water to a boil in a small saucepan, add the peas, and cook for 2 minutes. Combine the peas, cheese, raisins, egg, egg white, 1/3 cup of the tomatoes, 1 ½ tablespoons of the mint, and ¼ teaspoon of the pepper, and mix well. Fill the cannelloni shells with the mixture. Combine the remaining tomatoes, mint, and pepper with the tomato paste in a small bowl. Pour ¾ cup of the mixture into the bottom of an ungreased baking pan and place the filled pasta shells on top. Pour the remaining mixture over all. Cover with aluminum foil and bake for 20 minutes.

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