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
CANNELLONI FLORENTINE
A delicious dish of veal stuffed cannelloni in a quick marinara sauce.
Provided by LADYNOCTURNE
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 2h40m
Yield 4
Number Of Ingredients 22
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside.
- Preheat oven to 500 degrees F (260 degrees C). In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).
- Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.
- While meat mixture is cooling enough to handle, make tomato sauce. Puree canned tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.
- Reduce oven temperature to 350 degrees F (175 degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.
Nutrition Facts : Calories 778.5 calories, Carbohydrate 61.9 g, Cholesterol 130.6 mg, Fat 42.8 g, Fiber 7.5 g, Protein 26.5 g, SaturatedFat 18.8 g, Sodium 1771.9 mg, Sugar 10.8 g
ITALIAN CANNELLONI
I'v had this recipe for 20 years. It was given to me by my Brother in laws mother (Italian). I have on occassion substitued the ground beef and pork for ground chicken and/or turkey. Everyone in my family drools when they know I'm making it.
Provided by tigra
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In oil in a large frypan, cook and stir onion, garlic until the onion is tender.
- Add beef and pork and continue cooking until beef is brown. Remove from heat and drain excess oil.
- Mix in half the parmesan cheese, cream, eggs and seasonings.
- When cool enough to handle, stuff uncooked cannelloni noodles with mixture. Spread a thin layer of sauce on the bottom of a 3.5 litre pan. Arrange stuffed cannelloni in a single layer and pour remaining sauce over, being certain to cover all the pasta.
- Sprinkle with the remaining parmesan and dot with butter.
- Cover with foil and bake at 375 F for 55 -60 minutes or until tender when pierced with a fork. (during last 10 minutes shredded mozzeralla can be sprinkled on top and the foil removed if desired.).
Nutrition Facts : Calories 1041.3, Fat 64.6, SaturatedFat 24.2, Cholesterol 333.3, Sodium 1424.2, Carbohydrate 53, Fiber 1, Sugar 19.2, Protein 59.2
ITALIAN BAKED CANNELLONI
This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labor of love, but worth every bite! You can also use half ground beef, half ground pork in the filling.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
- To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
- In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
- Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.
Nutrition Facts : Calories 889.8 calories, Carbohydrate 47.4 g, Cholesterol 198.4 mg, Fat 58.1 g, Fiber 3.2 g, Protein 37.4 g, SaturatedFat 23.5 g, Sodium 826.1 mg, Sugar 12.1 g
THE SOPRANO'S CANNELLONI
This was taken off the HBO website for The Soprano's TV Show Cookbook. My DBF is a huge Soprano's fan I am going to make this next week when we find out what happen's to Tony!
Provided by hazeleyecajungirl
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- TO ASSEMBLE.
- 11/2 pounds homemade or store-bought fresh pasta, such as fresh lasagne sheets.
- Cut into 4-inch squares.
- 1/2 cup freshly grated Parmigiano-Reggiano.
- PREPARATION.
- Prepare the bechamel and set aside. To make the filling, heat a large skillet over medium heat. Add the meats and garlic and cook, stirring frequently with a wooden spoon, until the meat is no longer pink. Tip the pan and spoon off the excess fat. Stir in the spinach and 1 cup of the bechamel sauce. Taste for salt and pepper. If the sausage is highly seasoned, you may not need any. Remove from the heat and let cool slightly, then stir in the cheese. Bring a large pot of water to a boil and add salt to taste. Have ready a large bowl of cold water, and spread out some lint-free (not terry cloth) kitchen towels on a flat surface. Add the pasta squares to the pot a few at a time and cook less than 1 minute; they should be slightly underdone. Scoop the pasta out of the pot and place it in the cold water until cool enough to handle, then lay the pasta squares out flat on the towels. Continue cooking and cooling the remaining pasta in the same way. Preheat the oven to 350°F Butter two 11 x 8 x 2-inch baking dishes. To assemble the cannelloni, spread a thin layer of sauce over the bottom of each baking dish.
CANNELLONI (SOPRANO'S STYLE)
Make and share this Cannelloni (Soprano's Style) recipe from Food.com.
Provided by Cook4_6
Categories Manicotti
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Filliing:.
- Heat a large skillet over medium heat. Add the meats and garlic and cook, stirring frequently until no longer pink.
- Tip the pan to spoon off the excess fat.
- Stir in the spinach and 1 cup of the bechamel sauce; add salt and pepper to taste.
- Remove from heat and let cool slightly, then stir in 1 cup of parmigiano reggiano.
- Cook pasta until slightly underdone; placing in cold water until cool enough to handle, then lay flat on lint-free towel.
- Preheat oven to 350 degrees; butter 2 11 x 8 x 2 inch baking dishes.
- Cannelloni:.
- Spread a thin layer of sauce over the bottom of the baking dishes.
- Spread some of the filling over each pasta square, leaving 1/2 border on one side. Starting at the opposite side, loosely roll and place seam-side down in the baking dishes.
- Spoon the remaining sauce over the pasta.
- Sprinkle with cheese.
- Bake 30 minutes, or until the sauce is bubbling and the top is golden brown. Serve hot.
- (The cannelloni can be assembled up to 1 day ahead. Cover with plastic wrap and refrigerate after completely assembling. You will need to bake longer than 30 minutes).
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.
MANICOTTI
This recipe is from the "Sopranos Family Cookbook" and this recipe is the best thing I've found so far. The description for making the crepes and assembling everything makes it so easy. You can use any Marinara Sauce or Sunday Gravy recipe that you know and love.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To make the crepes: in a large bowl, whisk together the ingredients until smooth.
- Cover and refrigerate for at least 30 minutes.
- Heat a 6 inch skillet over medium het.
- Brush the pan lightly with oil.
- Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter and immediately rotate and tilt the pan to completely cover the bottom.
- Pour any excess batter back into the bowl.
- Cook the crepe for one minute, or until the edges turn brown and begin to lift away from the pan.
- With your fingers, flip the crepe over, and cook for 30 seconds more, or until spotted with brown on the other side.
- Slide the cooked crepe onto a plate.
- Cover with a piece of wax paper.
- Repeat with the remaining batter, stacking the crepes and separating each one with a piece of wax paper (The crepes can be made up to 2 days ahead. Cover with plastic wrap and store in the fridge until ready to use).
- Turn the oven to 350.
- To make the filling: stir all the filling ingredients together in a large bowl.
- Then, to assemble: Spoon a thin layer of the marinara sauce into a 13x9x2 inch baking dish.
- Place about 1/4 cup of the filling lengthwise down the center of a crepe, roll it up, and place it seam side down in the dish.
- Continue with the remaining crepes and filling, placing them close together.
- Spoon on the remaining sauce.
- Sprinkle with the cheese.
- Bake for 30 to 45 minutes, or until the sauce is bubbling and the manicotti are heated through.
- Serve hot.
Nutrition Facts : Calories 402.4, Fat 25.8, SaturatedFat 14.5, Cholesterol 173.2, Sodium 577.7, Carbohydrate 16.4, Fiber 0.5, Sugar 0.7, Protein 25.6
CANNELLONI
Two sauces make this satisfying dish doubly delicious!-Susan Longyear, Washington, Virginia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.
Nutrition Facts : Calories 443 calories, Fat 28g fat (15g saturated fat), Cholesterol 128mg cholesterol, Sodium 817mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
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