Nostalgia CDP200PINK Instrucciones Y Recetas página 19

CANNOLI CREAM FILLING
• 1½ Cup Ricotta
Cheese
• 3 Tbsp. White,
Granulated Sugar
• 1 Tsp. Vanilla
• 1½ Tsp. Ground
Cinnamon
WHITE CHEESE PASTA SHELL FILLING
• 2 lbs. Ricotta or
Cottage Cheese
• ½ lb. Mozzarella
Cheese, grated
• 2 Eggs
• ½ Cup Parmesan
Cheese, grated
• 1 Tsp. Salt
• ¼ Tsp. Pepper
• 1 Tsp. Parsley
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Mix all ingredients with electric beater until smooth.
Chill until ready to use.
Yield: slightly more than 1½ cups filling,
or enough for about 12 cannolis.
Preheat oven to 350˚ F (180˚ C).
Prepare jumbo-sized pasta shells. Bring water to boil and
then add pasta, boil pasta approximately 10-15 minutes.
Drain pasta.
Prepare cheese filling: Beat eggs; add ricotta,
Mozzarella, and Parmesan cheese; mix in seasonings.
Fill jumbo-sized pasta shells using ELECTRIC COOKIE PRESS.
Cover shells with marinara sauce and bake for 45 minutes.