Cheesy Cannelloni Bolognese Bakes
Serves 6-8
This dish has all the cold weather feels but is just intricate enough to pass as a decadent holiday dish when entertaining. Gérard Bertrand Cote des Roses Pinot Noir has notes of fresh fruit and spices that pair well with the acidity of the tomatoes in this dish. Velvety and smooth, it’s perfect for unwinding and pulling up a chair.
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1 lb. rigatoni pasta, cooked al dente
½ lb. bacon, cut into ¼” strips
1-2 tablespoons extra virgin olive oil
1 lb. ground beef
1 teaspoon salt, divided
1 onion, sliced
3-4 garlic cloves, minced
16 ounces homemade or store-bought tomato sauce
1 pint ricotta cheese
1 egg
1 cup parmesan cheese
½ lb. mozzarella cheese
In a large saucepan or dutch oven, begin to render and crispy bacon over medium heat. This will take about 8-10 minutes.
To the pan, add ground beef (and additional olive oil, if needed) to the pan and increase heat to medium high. Brown beef and season with ½ teaspoon salt. Stir in onions and garlic and cook until translucent, about 5 minutes.
Reduce heat to low and add tomato sauce and remainder ½ teaspoon salt. Simmer over low heat as you make the bake.
Grease a 9” springform pan with olive oil or cooking spray. Add about 1 cup of the sauce to the bottom of the pan. Place pan over a lined sheet tray and heat oven to 375° F.
In a small bowl whisk ricotta and egg well. Place cheese mixture into a pipping or resealable bag and cut a hole about the size of the opening for each noodle. Pipe noodle with cheese and stand up in dish. Repeat for all noodles.
When dish is fully filled, cover with remaining sauce and dress with parmesan and mozzarella cheese.
Bake for about 45 minutes or until golden and bubbly.
