Cannelloni Food

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Baked Cannelloni image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 Servings

Number Of Ingredients 13

1 19oz pkg Johnsonville Italian Sausage links, decased
2 tbsp Olive oil
1 med Onion, finely chopped
4 oz Mushrooms, finely chopped
12 oz Mozzarella cheese, cubed or shredded
2 Egg yolks
6 tbsp Butter
6 tbsp Flour
3 cups Milk, (not skim)
12 Cannelloni pasta shells
1/2 cup Grated mozzarella
1/4 cup Shredded parmesan
1 tsp Dried Oregano


  • Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid. Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.
  • To make a bechamel sauce:
  • Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.
  • Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.
  • Preheat oven to 400*. Spread 3/4 cup of the reserved bechamel sauce on the bottom of a 9x13" oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.
  • Nestle the cannelloni in the sauce and cover with remaining bechamel sauce.
  • Top with mozzarella and parmesan cheese and a sprinkling of oregano.
  • Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.


Cannelloni image

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

meat, sauce ingredients
15 -18 cannelloni tubes
125 g mozzarella cheese, grated
3 tablespoons parmesan cheese, grated
1 tablespoon oil
500 g beef, ground
2 tablespoons oil
1 large onion
1 garlic clove
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons tomato paste
250 g frozen spinach
1 egg
1/4 cup cream
salt and pepper
bechamel sauce, ingredients
1 onion, Sliced
4 peppercorns
1 cup milk
15 g butter
1 tablespoon flour
1/2 cup cream
salt and pepper
tomato sauce, ingredients
1 tablespoon oil
1 onion, diced
1 garlic clove
1 (400 g) can tomatoes
2 tablespoons tomato paste
salt and pepper


  • 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 image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 21

1 cup minced onion
1/2 cup minced celery
1/3 cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces each ground veal, pork and beef
1/2 cup dry white wine
1 cup beef broth
2 teaspoons minced fresh rosemary or 1 teaspoon dried and crumbled
1 bay leaf
Salt and pepper
2 egg yolks
2 tablespoons butter
2 tablespoons flour
1 cup milk
Freshly grated nutmeg
3/4 cup freshly grated Parmesan
1/4 cup minced fresh parsley
1 recipe Michele's Favorite Tomato Sauce, recipe follows
1/2 cup heavy cream
1 pound fresh pasta sheets


  • 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.


Beef cannelloni image

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

1kg lean minced beef
1 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, crushed
2 x 660g jars passata with basil
large pinch caster sugar
400g dried cannelloni tubes
50g butter
50g plain flour
600ml whole milk
140g soft cheese with garlic and herbs
140g parmesan, grated


  • 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 image

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

1 large onion, finely chopped
2 tablespoons olive oil
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 pound ground beef
1/4 cup grated Parmesan cheese
2 tablespoons heavy whipping cream
2 large eggs, lightly beaten
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
10 lasagna noodles
1 can (24 ounces) tomato sauce, divided
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy whipping cream
Salt and pepper to taste
1/2 cup grated Parmesan cheese


  • 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.


Cannellini Bean Salad with Roasted Peppers image

"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

1 large sweet red pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 medium red onion, sliced and separated into rings
1/4 cup minced fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper


  • Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

Nutrition Facts : Calories 190 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges


Italian Cannelloni image

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

2 tablespoons vegetable oil or 2 tablespoons olive oil
1/4 cup finely chopped onion
1 teaspoon finely chopped garlic (about 2 cloves)
1 1/2 lbs ground beef
1/2 lb ground pork
1/2 cup grated parmesan cheese
2 tablespoons cream or 2 tablespoons milk
2 eggs, slightly beaten
1 teaspoon oregano
1 dash pepper
200 g cannelloni tubes or 200 g manicotti, can be used
796 ml spaghetti sauce or 796 ml homemade spaghetti sauce
2 tablespoons butter or 2 tablespoons margarine


  • 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 image

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

½ cup olive oil, or as needed
1 pound lean ground beef
1 onion, thinly sliced
¼ teaspoon dried sage
¼ teaspoon dried rosemary
salt to taste
½ cup white wine
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
2 egg yolks, lightly beaten
12 ounces mozzarella cheese, cubed
2 tablespoons butter
1 onion, thinly sliced
½ cup white wine
2 (14.5 ounce) cans stewed tomatoes
salt and pepper to taste
12 cannelloni pasta shells


  • 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


Three Meat Cannelloni Bake image

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

1 cup minced onion
½ cup minced celery
⅓ cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces ground veal
12 ounces ground pork
12 ounces lean ground beef
½ cup white wine
1 cup beef broth
2 teaspoons chopped fresh rosemary
1 teaspoon Italian seasoning
1 bay leaf
salt to taste
ground black pepper to taste
2 egg yolks
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
¼ teaspoon freshly ground nutmeg
¾ cup grated Parmesan cheese
¼ cup chopped parsley
4 cups tomato sauce
½ cup heavy whipping cream
1 pound fresh pasta sheets


  • 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


Seafood Cannelloni image

Categories     Fish     Pasta     Shellfish     Bake     Broil     Christmas     Casserole/Gratin     Scallop     Shrimp     Cognac/Armagnac     White Wine     Fall     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 21

1/3 cup finely chopped shallot
2 tablespoons finely chopped carrot
2 tablespoons finely chopped celery
1 lb medium shrimp in shells (31 to 35 per lb), peeled, reserving shells, and deveined
1 lb sea scallops, tough muscle removed from side of each and reserved
5 tablespoons unsalted butter, softened
1 teaspoon tomato paste
1 cup dry white wine
3 cups water
1 tablespoon seafood glaze* (optional)
2 fresh flat-leaf parsley sprigs
3 tablespoons all-purpose flour
1 cup heavy cream
1/2 teaspoon fresh lemon juice, or to taste
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons Cognac
1/2 cup finely chopped fresh chives
14 (6- by 3-inch) flat fresh or no-boil lasagne noodles (without curly edges)
Special Equipment
a 3-quart flameproof rectangular casserole dish (about 13 by 9 inches; not glass)


  • Make sauce:
  • Cook shallot, carrot, celery, reserved shrimp shells, and reserved scallop muscles in 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until vegetables are softened and pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine and boil over high heat, stirring occasionally, until reduced to about 1/4 cup, 6 to 8 minutes. Add water, seafood glaze (if using), and parsley sprigs and simmer, covered, 30 minutes.
  • Discard parsley and purée stock, including shrimp shells, in 2 batches in a blender (use caution when blending hot liquids). Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.
  • Melt remaining 2 tablespoons butter in cleaned saucepan over moderately low heat, then add flour and cook roux over low heat, stirring, 3 minutes. Add warm seafood stock all at once, whisking, and bring to a boil, whisking. Add 1/2 cup cream and gently simmer sauce, whisking occasionally, 10 minutes. Stir in lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Transfer 1/2 cup sauce to a bowl set in a larger bowl of ice and cold water to cool for filling.
  • Make seafood filling:
  • Cut one third of shrimp and one third of scallops into 1/4-inch pieces and toss with 1/4 teaspoon salt. Purée remaining shrimp and scallops in a food processor with Cognac, cooled 1/2 cup sauce, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add remaining 1/2 cup cream and pulse just until combined. Transfer mousse to a large bowl and stir in shrimp and scallop pieces and chives.
  • Cook pasta and assemble cannelloni:
  • Preheat oven to 375°F.
  • Boil lasagne noodles a few at a time in a large pot of boiling salted water , stirring to separate, until al dente, about 2 minutes for fresh noodles or about 6 minutes for no-boil. Gently transfer noodles with tongs and a slotted spatula to a large bowl of cold water to stop cooking, then lift out, shaking off water, and lay flat on dry kitchen towels (not terry cloth). Spread 1/3 cup mousse over each noodle, leaving a 1/2-inch border on both short ends. Starting with a short end, loosely roll up each noodle.
  • Spread about 1/2 cup sauce on bottom of casserole dish and arrange cannelloni, seam sides down, snugly in 1 layer over sauce. Pour remaining sauce over cannelloni and bake, covered with foil, in middle of oven until sauce is bubbling and filling is just cooked through, 25 to 30 minutes. (To test filling for doneness, insert a metal skewer into a cannelloni and hold it there 5 seconds. Remove skewer and press it against your bottom lip: If metal is warm, casserole is hot all the way through and filling is cooked.)
  • Preheat broiler.
  • Remove foil and broil cannelloni about 3 inches from heat until brown spots appear, 3 to 5 minutes. Let stand 10 minutes before serving.
  • Available at some supermarkets, specialty foods shops, and More Than Gourmet (800-860-9395).

More about "cannelloni food"

The Italian tube-shaped pasta called cannelloni, which is also known as manicotti in the United States, is essentially a sheet of pasta (or a crespella, the Italian equivalent of a crepe) rolled into a tube. Cannelloni, Italian for "large reeds," was invented sometime during the early 1900s. It is typically stuffed, topped with a sauce, and baked.
Estimated Reading Time 4 mins

Cannelloni: 10 Filling Ideas To Satisfy Any Palate. Tested by La cucina Italiana. Cannelloni With Ricotta and Speck. Green Cannelloni With White Beans and Zucchini. Stuffed Cannelloni with Gorgonzola and Ricotta. Eggplant and Ricotta Cannelloni. Cannelloni with Shrimp and Lentils. Chicken and Spinach Cannelloni. Cannelloni with Orange Shrimp.
Estimated Reading Time 2 mins

Add garlic and cook until soft, about 1 minute. Add tomatoes and cook until mixture thickens to a rich-textured sauce, about 15 to 20 minutes. Season the sauce with salt, pepper and basil and parsley. Step 2. Drain the soaked porcini from water. Step 3. Heat 1 tbsp butter in a medium sauté pan over medium heat. Add onion and sauté for 2 minutes.
3/5 (33)
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Pancake cannelloni. A star rating of 4.5 out of 5. 13 ratings. Give pancakes a savoury twist with this Italian-style meatball, spinach and ricotta filling, topped with gooey mozzarella that's ideal for Shrove Tuesday or everyday dining. See more Cannelloni recipes.

Cannelloni are thick tubes of pasta made for stuffing with cheese or vegetables and baking under a blanket of tomato sauce. If you are looking to try a …

This classic cannelloni di carne recipe has to be Italian comfort food at its best. Fresh pasta is stuffed with a rich, slow-cooked ragù, topped with creamy béchamel and plenty of Parmesan and then baked until golden and bubbling. We like to use half beef mince, half pork mince for an extra depth of flavour. If you fancy a vegetarian version, try our cannelloni ricotta e spinaci recipe.

Step 13. Add bay leaf, salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from heat and cover with clingfilm. Step 14. Heat olive oil and garlic in a pot over medium heat. Gently fry garlic for a minute; add strained tomatoes. Step 15. Simmer gently about 10 minutes.

Cannelloni was a big-hit item on menus of Italian American restaurants in the sixties and seventies. If you have a gathering of family and friends, as Italians often do, this is a good dish to make. Ingredients. For the pasta: 2 cups all-purpose flour, plus more for working the dough ; 2 large whole eggs; 1/4 cup extra-virgin olive oil; 3 tablespoons water; For the filling: 1/4 cup …

In saucepan, heat oil over medium heat; cook onion, garlic and carrot, stirring, until onion is softened, about 5 minutes. Add tomato paste; cook, stirring often, for 3 minutes. Add tomatoes and wine, breaking up tomatoes with spoon. Bring to boil; reduce heat and simmer until thick enough to mound on spoon, about 20 minutes.

Preheat oven to 375 degrees. Spread about 1 1/2 cups of the tomato sauce in the bottom of a 9 X13 inch baking dish. With the short side of the pasta sheet facing you, spread a heaping 1/4 cup of the cheese mixture onto the bottom three quarters of each pasta sheet. (leave the top quarter with no filling).

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.

Cannelloni recipes. Take your pasta dinner up a notch with one of our cannelloni recipes. Try stuffing the pasta tubes with leftover roast chicken, traditional beef ragu or our vegetarian recipe – made with courgettes and mushrooms. Showing 1-14 of 14 recipes. Filter This Page.

Beef Cannelloni stuffed with a juicy spinach and beef filling, topped with plenty of tomato cannelloni sauce and melty cheese. It’s cosy comfort food that’s mouthwateringly delicious and 100% freezer friendly. Make this recipe using cannelloni OR manicotti!

Preheat the oven to 180℃/gas mark 4. 2. Heat a saucepan over a medium heat with a little oil and sweat down the onion and garlic without colouring. 3. Add the tomatoes and season with salt and pepper, bring to the boil then leave to simmer for around 20 minutes until the sauce has thickened. Add the basil. 4.

Spread 1 1/2 cups (375 mL) tomato sauce into a 13 x 9 inch (33 x 23 cm) baking dish. Fill cannelloni with Meat Filling and place in single layer in prepared dish. Cover with remaining cheese sauce and garnish with remaining tomato sauce. Sprinkle with remaining Canadian Parmesan cheese, (1/3 cup/ 80mL).

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 …

Preheat oven to 400 F (205 C). Add baby spinach, garlic powder, salt, ground black pepper, and olive oil to a bowl. Heat in the microwave for two minutes. Remove and stir. Add ricotta and whisked eggs to spinach mixture. In a bowl, mix marinara with dried basil and dried oregano. Pour half of the marinara into the bottom of a 22 x 22 centimeter ...

Cover the skillet. Transfer to the oven and bake for 15 minutes or until the filling is completely cooked through. Gently transfer the cannelloni to a large, lightly oiled plate. Cover with foil and set aside. Return the skillet to the heat and bring the broth to a boil. Gradually sprinkle in the toasted flour while whisking.

Cannelloni (pronounced [kannelˈloːni]; Italian for "large reeds") are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef.The shells are then typically covered with tomato sauce.. Cannelloni are also a typical dish of the Catalan cuisine, where they are called …

Cook for 10-15 minutes. Allow meat to cool. Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and parmesan cheese in a large clean bowl. Taste the mixture and then season with salt ...

Cannelloni (Food) - Italian Food. Search for: Recipes. Best Italian Cuisine Dishes | MasterChef Australia | MasterChef World. March 30, 2022. PISTACHIO COOKIES #shorts #asmr. March 29, 2022 . Just 3 ingredients Italian soft & sponge cake | Soft Cake without butter, baking soda,baking powder. March 29, 2022. Italian Bruschetta | Easy Appetizer Recipe | No Garlic Bruschetta – …

Saute` the chopped meat in a frying pan at low flame. Salt and pepper to taste. Remove from the flame when the color of the meat turns. Wait until it cools and put it in a bowl. Add the ricotta, parmigiano, nutmeg and one egg. Mix well and put the bowl in the fridge.

Tuna Stuffed Cannelloni cannelloni, grated Parmesan cheese, red bell pepper, ricotta cheese and 5 more. Vegetarian Cannelloni Eat Smarter. tomato sauce, nutmeg, eggs, Parmesan cheese, spinach, cannelloni and 5 more. Veal Cannelloni Eat Smarter. tomato sauce, grated Parmesan cheese, pepper, ground veal, vegetable oil and 10 more . Beef …

Even though they seem complicated to prepare, cannelloni only take time to fill, because you can use the same sheets of fresh egg pasta that you would for lasagna. If you want a challenge, remember that the cannelloni base is a sheet of fresh pasta made the traditional way, with flour and eggs, kneaded for a long time and left to rest for an hour before being …

Method. Preheat the oven to 180°C/350°F/gas 4. Peel the onions and garlic, then pulse until very fine in a food processor. Tip into a large casserole pan on a medium-high heat with 1 tablespoon of olive oil. Trim, wash, pulse and add the leeks. Saving 2 mushrooms for later, pulse the rest and stir into the pan.

Cannelloni Straight-up Womens Weekly Food. butter, milk, cannelloni, plain flour, freshly grated Parmesan cheese and 13 more. Jalapeño Poppin’ Cannelloni 12Tomatoes. bacon, pickled jalapeños, cream cheese, sharp cheddar cheese and 1 more. Plan Shop. Add Recipes Clear Meal Plan Print Taste Preferences Make Yummly Better. Add All Recipes to Shopping …

The tanginess will help in deducting the oily content of the cannelloni. It provides a lot of vitamin C, is an immunity booster, and is suitable for the skin and heart. Conclusion. Everybody has a guilty pleasure, and cannelloni is undoubtedly a food that can fall into that category. It is creamy, meaty, oily, and has fatty content.

Preheat the oven to 180ºC (350ºF). Turn off the heat and let the meat cool a little. With a spoon fill the cannelloni pasta with the meat. Place the cannelloni in a baking dish, drizzle with the béchamel mixture and sprinkle with grated cheese. Bake …

For the béchamel: Heat butter in a medium saucepan over low heat, sprinkle in flour, and stir until a thick roux forms, 3–5 minutes. Add warm milk …

05 - Preheat the oven at 180C / 356F. 06 - Add the Oil in a large frying pan Sauté the finely minced Carrot, Celery and Onion. 07 - Add Ground Beef, chopped Sausage, Salt and Pepper and cook for 15 minutes. 08 - At this point, add the Red Wine and cook until the wine has evaporated. This should take about 10 minutes.

Heat a large skillet to a medium heat. Add 1 tablespoon butter to the pan along with onion, celery, carrot, garlic, and 1/4 teaspoon salt. Cook the veggies for 3-4 minutes until softened. Add ground veal, pork, and chicken and 1 1/2 teaspoons salt. Use a wooden spoon to break up the meat while it cooks.

The authentic Italian dish cannelloni (more commonly called "manicotti" in the U.S.) is made up of tube-shaped pasta filled with either meat or vegetables and topped with a creamy white béchamel sauce (or besciamella as it is known in Italian).The dish is simple enough to make at home and ideal for a hearty meal the whole family will love. A mixture of prosciutto, ground …

There are differing views among Italian pasta makers and food historians about the origins of cannelloni or manicotti. I say cannelloni or manicotti because, in Italy, this pasta is cannelloni. In USA, it goes by the name of manicotti or maniche, meaning sleeves. Both names refer to dried pasta tubes or rolled up sheets of fresh pasta that are served stuffed and then …

Keyword: cannelloni, old country italian food, pasta grannies. Prep Time: 1 hr 20 mins. Cook Time: 20 mins. Total Time: 1 hr 40 mins. Serving Size: 8. Ingredients. Pasta: 275 g 00 flour; 3 large eggs; Bechamel Sauce: 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 1/2 cup milk; 4 mint leaves; Zest from 1 lemon; Ricotta: 2 cups spinach leaves; 250 g ricotta well …

Preheat the oven to 180 °C (350 °F). In a saucepan, sauté the mushrooms in the oil until they begin to brown. Remove from the heat and add the ricotta. Season with salt and pepper. Cut the pasta in half to make eight 16 x 11-cm (6 1/2 x 4 ½-inch) rectangles. Spoon a little tomato sauce at the bottom of a 33 x 20-cm (13 x 8-inch) baking dish.

4. Meanwhile for the cannelloni filling, mix ricotta with egg, spinach and a cup of shredded cheese. Season with salt and pepper. 5. Fill each cannelloni tube with ricotta mixture using a pastry bag. 6. Pour tomato sauce into a baking dish and lay the cannelloni in. Top with one cup of mozzarella cheese and bake for 20-25 minutes.

Cut chicken and veal into chunks and place in a shallow pan in a single layer. Add onion mixture. Cover and bake at 350 for 30 to 40 minutes until done. Let cool slightly before using. Meanwhile prepare tomato sauce. Tomato sauce: Heat 2tbsps. butter in a frying pan. Add 2 tbsps. of shallots and cook until soft.

Homemade Cannelloni is a rich baked Italian pasta and cheese recipe that everyone in the family will look forward to! ... Million Dollar Spaghetti Casserole – fav comfort foods; 5 from 10 votes. Review Recipe. Cheese Cannelloni. Prep Time 20 minutes. Cook Time 50 minutes. Total Time 1 hour 10 minutes. Servings 12 cannelloni. Author Holly Nilsson. Rich …

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