CANNELLONI WITH MEAT
Cannelloni with Meat... the mother of Manicotti. A great pasta recipe. Excellent for all major Holidays and special occasions.
Provided by cooking with nonna
Yield 4 Person(s)
Number Of Ingredients 17
Steps:
- Make the Crepes: In a bowl mix well all the crepes ingredients to get a very liquid batter. Add some butter to a Crepe pan, make it hot and pour 1 ladle of batter. Move the batter quickly around the bottom of the pan to cover the entire bottom uniformly and evenly. Cook for about 1-2 mins. Flip the crepe... if you are capable, and slide the finished crepe into a plate for later use. Make all your crepes and set aside. Filling Preparation: In a pot, add 3 Tbs of olive oil and the onion finely chopped. Saute` the onion until translucent and add the meat. Saute` the meat for a few mins and add the white wine. Let the alcohol evaporate and add the tomato sauce. Cook the meat for about 40 mins. at medium heat. Once cooked, let the meat cool a bit and drain the excess sauce. Put the meat in a food processor, add the prosciutto and run the food processor for about 10 secs. Pour the content in a bowl, add the mozzarella, Parmigiano cheese, fresh black pepper as desired and a dash of nutmeg. Cannelloni Preparation: Cover an oven pan with a layer of the tomato sauce. Take each crepe, deposit two Tbs of filling on one side of the crepe, spread it longways and roll the crepe. Deposit the Cannellone in the pan. Prepare all you Cannelloni to fill the pan. Cover each Cannellone with sauce and a generous sprinkle of Parmigiano cheese. Bake for 20 mins. at 400F
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 WITH MEAT RECIPE
TRADITIONAL ITALIAN RECIPE: Named Cannelloni in Italy, this tasty stuffed pasta dish is also known in America as Manicotti. The word Cannellone literally means a big pipe and manicotto loosely translates as a big sleeve. Practically, the name could fit even in English. This recipe has followed millions of Italian immigrants around the world to the point that Cannelloni is probably more popular nowadays in Brooklyn than in Naples. Obviously, I'm kidding!
Provided by Uncut Recipes
Categories Main Course
Time 2h
Yield 4
Number Of Ingredients 17
Steps:
- Unless you have decided to use the dried Cannelloni, the first thing you have to do is Handmade Fresh Egg Pasta Sheets.
- In a medium sauce pan, combine Oil and Garlic and sauté the Garlic for a couple of minutes, without burning it.
- Add Passata ( Tomato Sauce ), Salt and Black Pepper and cook for about 30 minutes over low-medium fire. Stir from time to time to make sure the Tomato doesn't burn.
- Prepare the Bechamel Sauce.
- Preheat the oven at 180C / 356F.
- Add the Oil in a large frying pan Sauté the finely minced Carrot, Celery and Onion...
Nutrition Facts : ServingSize 1 portion, Calories 330 cal, Fat 32 g
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 OR STUFFED SHELLS WITH VEAL AND SWEET SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, heat the EVOO in a large skillet over medium-high heat. Brown the sausage and crumble to very small pieces. Then add the veal, brown and crumble. Add the sage, garlic, onions and some salt and pepper, and cook until tender. Separate the spinach with your fingertips and add to the skillet. Stir to heat through, then deglaze with the wine and remove from the heat.
- In a saucepot over medium heat, melt the butter, whisk in the flour and bring to a bubble. Whisk in the milk and season with salt, pepper and nutmeg to taste. Thicken the sauce to coat the back of a spoon. Taste to adjust the seasoning and remove a ladle of sauce to combine with the egg yolks to temper them. Add the egg yolks to the sauce and stir in half of the fontina cheese and Parmigiano-Reggiano. Reduce the heat to low, or cover to keep warm.
- Salt the water, and cook the pasta to a chewy al dente, 6 to 7 minutes. Then drain and cool. Fill the tubes or shells with the meat filling using small spoon. Cover the bottom of the baking dish with one-quarter of the sauce, then arrange the shells and cover with the remaining sauce, then top with the remaining cheese. Refrigerate or freeze for a make-ahead meal.
- Bake from room temperature at 375 degrees F until brown and bubbly, 30 to 40 minutes.
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
THREE MEAT CANNELLONI BAKE
This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed.
Provided by MARBALET
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h40m
Yield 6
Number Of Ingredients 25
Steps:
- Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
- Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
- Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
- Combine the tomato sauce and cream, set aside.
- Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer 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, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
- Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.
Nutrition Facts : Calories 861.1 calories, Carbohydrate 51.4 g, Cholesterol 250.3 mg, Fat 50.3 g, Fiber 4.5 g, Protein 47.2 g, SaturatedFat 21.9 g, Sodium 1338.9 mg, Sugar 11 g
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
MEAT AND SPINACH CANNELLONI
Make and share this Meat and Spinach Cannelloni recipe from Food.com.
Provided by carolynsoum
Categories One Dish Meal
Time 1h50m
Yield 12 16 calleloni"s, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- .Stuffed Cannelloni.
- In large skillet, combine meat, onion and garlic. Cook until onion is tender and meat is brown. Remove from heat. Cool. Add spinach, eggs, crumbs, ¼ cup (50 mL) of the cheese, oregano, salt and pepper. Stuff uncooked cannelloni with meat mixture. Pour thin layer of tomato sauce on bottom of 13x9-inch (3.5 L) pan. Arrange cannelloni in single layer. Pour remaining sauce over, being certain to cover all pasta. Sprinkle graded mozzarella cheese. Cover with aluminum foil. Bake in 375°F (190?C) oven about 1 hour or until tender. 6 to 8 servings. Take off aluminium foil 35mins after initial start and continu cooking for the remainder of the hour.
Nutrition Facts : Calories 208.9, Fat 13.2, SaturatedFat 5, Cholesterol 113.4, Sodium 111.4, Carbohydrate 4.1, Fiber 1.8, Sugar 1.2, Protein 18.2
More about "cannelloni with meat food"
MEAT CANNELLONI - FOOD FROM PORTUGAL
From foodfromportugal.com
Servings 4Estimated Reading Time 3 minsCategory Meat , Pasta , RecipesTotal Time 1 hr 25 mins
HOW TO MAKE MEAT CANNELLONI - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 3 mins
MEAT AND RICOTTA CHEESE STUFFED CANNELLONI
From cookingwithmichele.com
CANNELLONI WITH MEAT 2KG | PROSPECTOR FOODS
ZARKY'S - CANNELLONI WITH MEAT CALORIES, CARBS & NUTRITION ...
From myfitnesspal.com
WHAT TO SERVE WITH BEEF CANNELLONI? 8 DELICIOUS SIDE ...
From cookindocs.com
BEEF AND SPINACH CANNELLONI RECIPE - GOOD FOOD
From goodfood.com.au
SPINACH BEEF CANNELLONI (MANICOTTI) - RECIPETIN EATS
From recipetineats.com
CANNELLONI WITH MINCED MEAT - ITALY ON A PLATE! COOKING ...
From food-of-dream.com
CANNELLONI WITH WALNUTS AND FRIED SAGE RECIPE - FOOD & WINE
From foodandwine.com
CANNELLONI – CAPO FOOD LTD
From capofoods.ca
MEAT-STUFFED CANNELLONI WITH HOLIDAY SPICES - RECIPES LIST
From recipes-list.com
CANNELLONI STUFFED WITH MEAT AND SPINACH - NIKIB - MAKING ...
From nikibfood.com
RICOTTA AND MEAT CANNELLONI | RACHAEL RAY IN SEASON
From rachaelraymag.com
CANNELLONI WITH MEAT ITALIAN STYLE FROZEN | ZARKY’S FINE FOODS
From zarkys.com
MY CANNELLONI WITH HOMEMADE PASTA – INA'S FAVORITE RECIPES
From inafoodblog.wordpress.com
VEAL CANNELLONI - CANADIAN LIVING
From canadianliving.com
CANNELLONI WITH BEEF (CANNELLONI DI MANZO) | RECIPE | FOOD ...
From pinterest.ca
SPINACH AND RICOTTA CANNELLONI - RECIPETIN EATS
From recipetineats.com
IRRESISTIBLES - CANNELLONI WITH MEAT CALORIES, CARBS ...
From myfitnesspal.com
CANNELLONI WITH BEEF
From thehomechannel.co.za
CANNELLONI WITH MEAT FILLING RECIPE BY WESTERN.CHEFS ...
CANNELLONI - BLOGTASTIC FOOD
From blogtasticfood.com
CANNELLONI WITH MINCE MEAT - DOULOUFAKIS WINERY
From douloufakis.wine
FROM CANNELLONI TO CACHOPO: RECIPES OF PLANT-BASED ...
From catalannews.com
CANNELLONI DI CARNE (BEEF CANNELLONI) RECIPE - GREAT ...
From greatitalianchefs.com
MEAT-STUFFED CANNELLONI WITH HOLIDAY SPICES | RICARDO
From ricardocuisine.com
WHAT IS CANNELLONI: DEFINITION AND MEANING - LA CUCINA ...
From lacucinaitaliana.com
MEAT AND CHEESE CANNELLONI - SO DELICIOUS
From sodelicious.recipes
BEEF CANNELLONI WITH CREAM OF FETA, A RECIPE FROM CHIOS ...
From eatyourselfgreek.com
MEAT-STUFFED CANNELLONI WITH HOLIDAY SPICES | RICARDO
From ricardocuisine.com
ANTONINA’S CANNELLONI WITH BRAISED MEAT ... - FOOD
From sbs.com.au
MEAT CANNELLONI WITH CREAMY TOMATO ... - COOKING FOR KEEPS
From cookingforkeeps.com
MEAT CANNELLONI - YOUGOFOOD
From yougofood.com
CANNELLONI RECIPE - BBC FOOD
From bbc.co.uk
10 BEST CANNELLONI WITH GROUND BEEF RECIPES - FOOD NEWS
From foodnewsnews.com
CANNELLONI RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CANNELLONI | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love