Beef And Ricotta Cannelloni Food

BEEF AND RICOTTA CANNELLONI

Steps:

• Before you do any other prep, fill a 13x9 baking dish with water and submerge the lasagne sheets in the water to soften.*
• Preheat oven to 350F.
• Heat a large skillet over medium-high heat with nonstick cooking spray. Add the onion, garlic, beef, salt, and pepper. Cook until no pink remains and the beef is cooked through.
• Remove from the heat to briefly cool before stirring in the ricotta and parsley.
• Once the lasagne sheets have softened (about 15-20 minutes in the water), transfer them to a flat surface and cut them in half.**
• Drain the water from the baking dish and place about half the marinara in the bottom of the dish.
• Fill each half of the lasagne sheet with the beef mixture and tightly roll. Place them, sealed-side-down in the dish on top of the marinara. Repeat until you have 24.
• Add the remaining marinara around the edges and in the center gaps. Followed by the alfredo sauce and parmesan cheese on top. Bake for 25-35 minutes. (If the cheese browns too quickly, cover with foil until the pasta is tender.)

BEEF CANNELLONI

Steps:

• For the filling, dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned - about 10 mins. Remove and set aside. Add the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then tip in the beef and 1½ jars of the passata sauce and the sugar. Simmer for 20 mins while you make the white sauce.
• Heat the butter in a small pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring. Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.
• To assemble, pour the remaining tomato sauce into the base of 2-3 large baking dishes or 12 individual ovenproof dishes or foil containers. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Parmesan. If freezing, allow to cool, then freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden. Defrost frozen cannelloni thoroughly, then cook as above for 50 mins-55 mins (or see tip).

BEEF AND SPINACH CANNELLONI

Steps:

• 1. Preheat the oven to 180°C (350°F/Gas 4). To make the filling, heat the oil in a frying pan. Add the onion and garlic; stir over low heat until onion is tender. Add the beef and brown well. Add spinach and tomato paste. Cook, stirring, for 1 minute. Remove from the heat. Mix the ricotta, egg and oregano. Stir into the beef mixture. 2. To make the béchamel sauce, put the milk, parsley and peppercorns in a small saucepan. Bring to the boil. Remove from heat and cool for 10 minutes. Strain, discarding the flavourings. Melt the butter in a small saucepan and stir in the flour. Cook, stirring, for 1 minute. Remove from the heat. Gradually stir in the strained milk until smooth. Return to the heat and stir constantly over medium heat until the sauce boils and thickens. Reduce heat and simmer for 3 minutes. Add cream and season. 3. To make the tomato sauce, put all the ingredients in a pan and bring to the boil. Reduce the heat and simmer for 5 minutes. Pipe the filling into cannelloni tubes. Spoon a little of the tomato sauce in the base of a large ovenproof dish. Arrange the cannelloni on top. Pour béchamel sauce over the cannelloni, followed by the remaining tomato sauce. Sprinkle the cheeses over the top. Bake for 30-35 minutes, or until golden.

BEEF AND CHEESE MANICOTTI

Steps:

• Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
• Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
• Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
• Preheat the oven to 350 degrees F.
• Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
• Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

SPINACH RICOTTA CANNELLONI

Steps:

• Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper.
• Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth (I do this for guests!).
• Stir through basil or dried herbs. Set aside.
• Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
• Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
• Preheat oven to 180C/350F.
• Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
• Spread a bit of Sauce on the base.
• Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!).
• Pipe the filling into the tubes. Place in baking dish.
• Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
• Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
• Serve, garnished with extra basil if desired.

SPINACH BEEF CANNELLONI (MANICOTTI)

Steps:

• Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
• Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.
• Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
• Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
• Add beef and cook, breaking it up as you go, until it all changes from red to brown.
• Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
• Remove and cool slightly.
• Preheat oven to 180°C/350°F.
• Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).
• Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on top, then pour over remaining Sauce.
• Sprinkle with cheese, loosely cover with foil.
• Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
• Remove from oven, sprinkle with parsley if using then serve!

CANNELLONI

Steps:

• MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
• Add meat and cook until browned.
• Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
• Add chopped spinach and combine.
• Combine egg and cream, stir into meat mixture and season. Set aside.
• TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
• Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
• BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
• Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
• Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
• ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
• Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
• Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
• Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
• Serve with Salads, Crusty bread and a nice glass of red wine.

CANNELLONI

Steps:

• First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
• Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.

CANNELLONI WITH BEEF, SPINACH & RICOTTA

Steps:

• Preheat oven to 200°C/180°C fan/400°F/gas mark 6.
• Add the olive oil to a large frying pan and gently fry the shallots and garlic until softened. Now add the mince and gently fry until browned, set aside to cool.
• Place the spinach into a large bowl and cover with boiling water, drain and roughly chop, set aside.
• In a large bowl add the ricotta, Parmesan and the cooled mince and spinach. Mix thoroughly and season to taste.
• In a large deep baking tray drizzle some of the passata so that you lightly cover the base.
• Take a sheet of pasta and place two heaped tablespoons at one end and roll to form a tube and place in the baking tray. Repeat the process until the baking tray is full and all the pasta sheets have been used.
• Pour over the remaining passata and scatter with the basil leaves, drizzle over the cream and season with salt and pepper.
• Finally drizzle over some extra virgin olive oil and place in the oven for 20 minutes. Cover with foil for the first 10 minutes and then remove for the final 10 minutes.
• To serve, divide between the serving plates and top with shavings of parmesan, salad and pour yourself a glass of Italian red wine, enjoy!

TWICE AS GOOD BEEF & PORK CANNELLONI

Steps:

• Filling: Brown garlic in olive oil. Add beef, pork, and 1/2 cup of pasta sauce (from the Tomato Sauce ingredients) and stir to combine. Brown until cooked and allow to cool to a manageable temperature.
• Preheat oven to 350°F.
• Whisk eggs. Add the eggs, bread crumbs, ricotta, and parmesan cheese to the meat mixture.
• Use a piping bag to fill the cannelloni noodles.
• Red Sauce: Combine all ingredients and use half to cover the bottom of a baking dish (13 x 9 Corning or glass ware).
• Lay filled cannelloni noodles onto the sauce, then cover with remaining sauce.
• Cover with foil and bake for 1/2 - 3/4 hour or until bubbly.
• Cream Sauce: Make a roux with the butter and flour. Add remaining ingredients and whisk over medium heat until thickened.
• Spoon over individual servings of cannelloni and serve.

EASY CANNELLONI

Steps:

• 1. Heat a dash of oil in a frying pan and cook the onion and garlic until soft. Stir in the prepared Wattie's Chopped Spinach and set aside to cool.
• 2. Stir in the cottage cheese, basil, tomato paste and half the grated cheese. Season with pepper.
• 3. Combine the Wattie's Condensed Tomato Soup with Diced Tomatoes and water. Pour half into the base of a lasagne-style dish.
• 4. Fill the cannelloni shells with the cottage cheese filling and place the cannelloni on top of the soup. Pour over the remaining tomato soup mixture to cover. Mix the remaining Parmesan cheese with the fresh breadcrumbs and sprinkle over the soup.
• 5. Bake at 190°C for 25-30 minutes until the cannelloni is tender.

SPINACH AND RICOTTA CANNELLONI

Steps:

• For the tomato sauce, heat the oil in a large pan over medium heat. Add garlic and cook for 1min. Add remaining sauce ingredients and some seasoning. Simmer for 30min, stirring occasionally and breaking up the tomatoes with the back of a wooden spoon, until thick.
• Meanwhile, for the filling, put the spinach into a colander in the sink and pour over a full kettle of just-boiled water to wilt (you may need to do this in batches). When cool enough to handle, lift up handfuls of spinach and firmly squeeze out excess moisture. Roughly chop then put into a large bowl. Mix in the ricotta, Parmesan, nutmeg and plenty of seasoning. Transfer mixture to a large piping bag fitted with a large plain nozzle (or snip a hole in the bottom).
• Preheat oven to 200°C (180°C fan) mark 6. To assemble, spread 1/2 the tomato sauce in the base of a 2.5 litre ovenproof serving dish, about 35 x 40cm. Pipe filling into each cannelloni tube and arrange in a single layer on top of the sauce. Top with the remaining sauce. Tear the mozzarella into strips and lay on top of the sauce.
• Cook in the oven for 30min, or until golden and bubbling. Serve with a crisp green salad.