CAPELLINI AL FORNO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h18m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.
- 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, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.
- Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.
- Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.
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
KATE'S CANNELLONI AL FORNO W/ MARINARA AND PARMESAN CREAM SAUCE
This is similar to Olive Garden's Cannelloni al Forno, which unfortunately has been taken off their menu. This version is better because their cannelloni is mass-produced in a factory, frozen, packaged, and sent to each restaurant. Then reheated in the microwave which dries out the pasta. What a terrible thing to do to cannelloni!
Provided by Garden Gate Kate
Categories < 4 Hours
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 41
Steps:
- MARINARA SAUCE: In a large pot. Sauté onion until caramelized. Add garlic and sauté for 2 minutes more. Add diced tomatoes, tomato paste, tomato sauce, water, sugar, basil, bay leaves, red pepper flakes, and black pepper. Bring to a boil. Simmer sauce for 2 to 3 hours, the longer cooking time the better, stirring occasionally. Discard bay leaves. Stir in parsley and turn off heat. This Marinara Sauce recipe can be substituted for 8-9 cups of jarred marinara sauce.
- MEAT FILLING: In a large skillet, sauté red onion, celery, and carrot in olive oil on medium heat until softened. Add garlic and cook 1 minute. Add beef and sausage. Cook, stirring occasionally, until meat is no longer pink. Drain liquid and grease. Add wine and reduce for 1 minute. Stir in beef broth. Add Italian seasoning, bay leaf, and black 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.
- PARSLEY SAUCE: Meanwhile, melt the butter in a saucepan over medium low heat. Whisk in flour for 2 minutes. Whisk in milk and nutmeg. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
- Transfer the cooled Meat Filling to a large bowl. Mix in the Parsley Sauce. Set aside to cool.
- PASTA: Note: I used 2 (8 ounce each) boxes of Ronzoni Manicotti Pasta, which are 14 pieces (14 pasta tubes) per box. I usually fill only 21 pasta tubes, but I cook all 28 just in case. Cook cannelloni noodles according to package directions until al dente. Make sure to thoroughly salt the water before adding pasta to prevent sticking. After draining pasta, drizzle with a little olive oil to prevent sticking. Transfer to a large piece of parchment paper. Spread pasta in one layer not touching each other to prevent sticking.
- Place 1/3 of the cooled meat and parsley sauce into a food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes. Repeat with remaining mixture until all filling ingredients are processed. Transfer meat mixture to a large bowl. Mix in 2 egg yolks.
- PARMESAN CREAM SAUCE: Melt the butter in a double boiler or a bowl over a saucepan of simmering water over medium low heat. Whisk in flour for 2 minutes. Whisk in heavy cream and Parmesan cheese. Simmer, stirring occasionally, for 5 minutes or until thickened.
- ASSEMBLY: Cover bottom of large baking dish with 1/4" Marinara Sauce. Spoon filling into a cannelloni noodle with a small spoon. Place the cannelloni into the baking dish. Repeat with remaining cannelloni, arranging in a single layer. Ladle the remaining Marinara Sauce on one side of the cannelloni, leaving the other half of each tube without sauce. Spread the Parmesan Cream Sauce on the other half of the cannelloni.
- TOPPING: Sprinkle with Parmesan cheese. Cover pan with aluminum foil. Bake at 375F degrees for 45 minutes, or until bubbling.
Nutrition Facts : Calories 508.3, Fat 33.6, SaturatedFat 14.8, Cholesterol 150.3, Sodium 1350.6, Carbohydrate 21.8, Fiber 4.2, Sugar 11.5, Protein 29.9
POMODORO (AL FORNO'S TOMATO SAUCE)
Make and share this Pomodoro (Al Forno's Tomato Sauce) recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 35m
Yield 6 cups
Number Of Ingredients 6
Steps:
- Heat the olive oil, garlic, and salt in a saucepan over medium heat, stirring often.
- Keep a close watch here and adjust the heat as necessary because you want the garlic to slowly turn from opaque white to slightly translucent golden without a hint of browning.
- As soon as the garlic is golden, immediately add the wine and stock-be careful not to burn yourself as the oil has a tendency to splatter.
- Bring to a boil, decrease heat, and simmer until the garlic is soft and has taken on a nutty color, and the liquid has reduced to about 1 cup.
- Add the tomatoes, bring to a boil, decrease the heat and simmer for 5 minutes.
PENNE IN PARMESAN CREAM SAUCE
Incredibly rich side....not a recipe for dieters, but it tastes absolutely heavenly! Adding a little cream to the leftovers and stirring will help the leftovers be creamy.
Provided by noway
Categories Penne
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions, preferably al dente. Drain and set aside.
- Meanwhile, melt butter in medium saucepan until it starts to bubble and foam. Pour in cream and bring to a boil.
- Add the cooked pasta, stirring to coat well; then stir in the Parmesan cheese until well combined.
- Season with salt and pepper as desired.
OLIVE GARDEN LASAGNA ROLLATA AL FORNO
Make and share this Olive Garden Lasagna Rollata Al Forno recipe from Food.com.
Provided by Member 610488
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Blend first two marinara ingredients together in a large saucepan. Add remaining ingredients and heat on medium, stirring frequently. The cheese will melt and the sauce will become creamy. Keep warm.
- Set aside 1/4 of mozzarella cheese. Beat egg into a large mixing bowl and add all remaining ingredients, blending well. Keep refrigerated until you are ready to use.
- Cook lasagna exactly according to package directions. Drain and rinse immediately with cold water so they are cool enough to handle.
- When ready to make, spread about 1/4 cup of marinara sauce in a large 9x13 baking dish. Based upon the number of noodles in your 1 lb of noodles, divide the filling accordingly. Lay one lasagna noodle in baking dish and spread with filling along noodle. Loosely roll the noodle up, jelly-roll style. Decide if this looks about right to you. If so, keep rolling the rest of the noodles. Otherwise use more filling per noodle and discard the extra noodles.
- Continue with each lasagna noodle until all noodles are rolled and arranged in baking dish. Cover each roll with remaining sauce, the remaining mozzarella cheese and top with Italian breadcrumbs.
- Bake in preheated oven at 350 degree for about 35 minutes.
More about "kates cannelloni al forno w marinara and parmesan cream sauce food"
CHICKEN CANNELLONI WITH PARMESAN CREAM SAUCE
From culturecheesemag.com
CANNELLONI DI CARNE (BEEF CANNELLONI) RECIPE - GREAT …
From greatitalianchefs.com
AUTHENTIC CANNELLONI-EASY HOMEMADE SAUCE AND RICH …
From gonnawantseconds.com
SPINACH AND RICOTTA CANNELLONI WITH ROSé SAUCE - RICARDO
From ricardocuisine.com
CANNELLONI WITH MARINARA SAUCE – GABI & JULES
From gabiandjules.com
FINOCCHIO AL FORNO (FENNEL BAKED IN CREAM) RECIPE - FOOD.COM
From food.com
OLIVE GARDEN CANNELLONI AL FORNO | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
CANNELLONI AL FORNO STOCK PHOTOS AND IMAGES - ALAMY
From alamy.com
KATE'S CANNELLONI AL FORNO W/ MARINARA AND PARMESAN CREAM SAUCE
From mealplannerpro.com
CREAMY BAKED CRAB CANNELLONI – GIADZY
From giadzy.com
CAPELLINI AL FORNO RECIPE BY CATALINA - FOOD NEWS
From foodnewsnews.com
CANNELLONI AL FORNO OLIVE GARDEN - FASCI GARDEN
From fascinatewithzea.com
CANNELLONI AL FORNO - A GREAT RECIPE FOR A FAMILY MEAL. | AL FORNO ...
From pinterest.com
10 BEST CANNELLONI WITH CREAM SAUCE RECIPES | YUMMLY
From yummly.com
CANNELLONI AL FORNO - REALRECIPESFR.COM
From realrecipesfr.com
RECIPE KATE'S CANNELLONI AL FORNO W/ MARINARA AND PARMESAN …
From kostw.com
CANNELLONI AL FORNO - BOSS KITCHEN
From bosskitchen.com
KATE'S CANNELLONI AL FORNO W/ MARINARA AND PARMESAN CREAM SAUCE
From plain.recipes
CHEESE CANNELLONI RECIPE - (NO PRE-BOILING!) THE ... - THE RECIPE …
From thereciperebel.com
RECIPE FOR OLIVE GARDEN CANNELLONI AL FORNO
From hindsjerseyfarm.com
AL FORNO SAUCE RECIPES
From tfrecipes.com
KATE'S CANNELLONI AL FORNO W/ MARINARA AND PARMESAN CREAM SAUCE
From recipenode.com
ITALIAN CANNELLONI AL FORNO - MINCERECIPES.INFO
From mincerecipes.info
CANNELLONI AL FORNO - MENU - IL FORNAIO - WALNUT CREEK
From fr.yelp.ca
CHICKEN CANNELLONI - COOKING FOR KEEPS
From cookingforkeeps.com
OLIVE GARDEN-STYLE CANNELLONI AL FORNO - RECIPELION.COM
From recipelion.com
HOW TO MAKE QUICK CANNELLONI AL FORNO
From gotfoodshelfreliance.blogspot.com
KATE'S CANNELLONI AL FORNO W/ MARINARA AND PARMESAN …
From pinterest.com
VEAL CANNELLONI | CANADIAN LIVING
From canadianliving.com
KATE'S CANNELLONI AL FORNO W/ MARINARA AND PARMESAN CREAM SAUCE
From allrecipes103.blogspot.com
CANNELLONI AL FORNO - LOVE AND COOK
From loveandcook.co.uk
OLIVE GARDEN CANNELLONI AL FORNO | FASCI GARDEN
From fascinatewithzea.com
CANNELONI AL FORNO - BIGOVEN.COM
From bigoven.com
MEAT CANNELLONI AL FORNO - ZOLAS
From zolas.ca
MEAT CANNELLONI WITH CREAMY TOMATO BéCHAMEL - COOKING FOR KEEPS
From cookingforkeeps.com
CANNELLONI A FORNO :: QUICK AND SIMPLE RECIPES
From rosacooking.com
CANNELLONI AL FORNO - MENU - IL FORNAIO - SAN JOSE
CANNELLONI AL FORNO - MITSIDES GROUP
From mitsidesgroup.com
PASTA ALLA NORMA RECIPE - COOKIE AND KATE
From cookieandkate.com
COPYCAT OLIVE GARDEN CANNELLONI RECIPE - RECIPES.NET
From recipes.net
OLIVE GARDEN CANNELLONI AL FORNO RECIPE | FASCI GARDEN
From fascinatewithzea.com
CANNELLONI WITH GROUND BEEF AND BéCHAMEL - FOR THE FEAST
From forthefeast.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