BEEF AND RICOTTA CANNELLONI
This low fat cannelloni recipe stuffs oven ready lasagna sheets with a ground beef and ricotta mixture before baking everything in a dish of marinara, alfredo sauce, and parmesan cheese.
Provided by Mason Woodruff
Time 1h
Number Of Ingredients 10
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.)
Nutrition Facts : Calories 280 calories, Carbohydrate 30 grams carbohydrates, Fat 8 grams fat, Protein 24 grams protein, ServingSize 3 Cannelloni
CANNELLONI WITH BEEF, SPINACH & RICOTTA
Cannelloni with Beef, Spinach & Ricotta
Provided by bestrecipesuk
Categories Comfort Food Pasta Night
Time 50m
Yield 6
Number Of Ingredients 15
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!
CRAB AND RICOTTA CANNELLONI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
- Preheat oven to 350 degrees F.
- Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
- Yield: about 4 cups
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 TWO WAYS (SPINACH RICOTTA & BEEF RAGU)
Saw this on TV. I'm a vegetarian (for the time being) and my husband is not so this is a great way to prepare one dish and satisfy both our palates. Note: this is not a quickie recipe, but so worth the wait!
Provided by Hanny
Categories One Dish Meal
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- Make the beef ragu first, it's the longest step:.
- Heat the oil over a medium heat. Add the onions and sauté for 2 minutes. Add the garlic, thyme and bay leaf and sauté for a further 5 minutes until the onions and garlic are soft but not browned.
- Add the ground beef and sauté for 5 minutes until the beef is almost cooked through but still a bit pink. Stir in the red wine. Add the tomatoes with their juices and bring to a gentle simmer uncovered over medium to low heat, stirring occasionally, for 1 hour. Sauce should thicken. Remove bay leaf and thyme sprig and season to taste. Allow the ragu to cool before rolling it up in the lasagna sheets.
- Next make the tomato sauce:.
- Heat the oil over a medium heat. Add the shallots and garlic and sauté for 1 to 2 minutes or until tender. Add the thyme and bay leaf.
- Add the white wine and tomatoes and bring to a simmer. Simmer uncovered over a medium to low heat, stirring occasionally, for 1 hour or until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much). Season the sauce to taste with salt and pepper.
- To make the spinach filling:.
- If you're using fresh spinach: rinse, drain, and do a quick blanch and squeeze out as much water as you can. If you're using frozen, just thaw and squeeze.
- In a large bowl, whisk the egg. Add ricotta cheese, spinach, cheese of your choice and fold it all in until well combined. Season to taste with salt and pepper.
- Stick in refrigerator for now.
- To make the béchamel sauce:.
- Melt the butter over medium to low heat. Add the flour and stir until thick. Slowly add the milk and stir constantly until the sauce is smooth. Bring the sauce to a simmer and cook for 5 minutes or until the sauce is smooth and thick. Season the sauce to taste with a little nutmeg, salt and pepper.
- Now to assemble the cannelloni:.
- Bring a large sauce pan of salt water to a boil. Working in batches, add the lasagna sheets and cook until the sheets soften slightly (time will depend on what type you use).
- Transfer the lasagna sheets to a clean surface and let cool slightly.
- Preheat the oven to 425°F
- Spoon the tomato sauce over a 13x9" baking dish, covering the bottom. This is your base layer.
- Lay one lasagna sheet on a work surface. Spoon about 1/2 cup of the beef ragu or spinach filling over one end of the lasagna sheet. Roll up the lasagna sheet and place the cannelloni seam side down over the tomato sauce. Repeat with the remaining lasagna sheets and filling, forming 8 cannelloni total.
- Top with a thick layer of the béchamel sauce to coat the cannelloni completely. Top with parmesan cheese, creating a good layer of cheese over the sauce. Sprinkle some basil or thyme over the beef cannelloni to distinguish them from the spinach ones. Bake for 30 minutes or until the sauce bubbles and the cheese crusts/browns. Let the cannelloni stand for 10 minutes and serve.
Nutrition Facts : Calories 1079.6, Fat 70.7, SaturatedFat 32.7, Cholesterol 251.6, Sodium 696.6, Carbohydrate 47.2, Fiber 7.8, Sugar 22.8, Protein 55
BEEF CANNELLONI
This is easier than you think to make and is so delicious, make double and pop one in the freezer
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 12
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).
Nutrition Facts : Calories 479 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.28 milligram of sodium
CANNELLONI
An old family recipe originally from an old Woman's Weekly recipe book - Its a wonderfully tasty meal, with the cannelloni (or manicotti) tubes stuffed with meat and spinach and with the sauces creates a delectable, Italian meal enjoyed by everyone.
Provided by JoyfulCook
Categories Meat
Time 2h5m
Yield 6
Number Of Ingredients 31
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.
Nutrition Facts : Calories 481.6, Fat 41.5, SaturatedFat 18.1, Cholesterol 112, Sodium 326.6, Carbohydrate 16.3, Fiber 3.5, Sugar 5.8, Protein 13.4
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