Stuffed Cannelloni

You might think that trying to stuff cannelloni shells would be difficult but it's really not that bad!  The filling for this version was easy to make and delicious to eat.  I used oven-ready pasta but still boiled them for 10 minutes because I thought they'd be easier to handle and fill.  I used a small teaspoon to ladle the filling down the tubes and the process went fairly quickly.  Once baked, the cannelloni did not disappoint and we had a lovely dinner with a pretty impressive looking pasta dish!  You can find the recipe from the 1997 Milk Calendar HERE.