Olive Garden Style Cannelloni Al Forno Food

KATE'S CANNELLONI AL FORNO W/ MARINARA AND PARMESAN CREAM SAUCE

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.

COPYCAT OLIVE GARDEN CANNELLONI RECIPE

Steps:

• Heat the olive oil in a deep skillet over medium-high heat. Sauté the onion, celery, carrot, and garlic until soft and translucent.
• Add the beef and pork to the pan. Stir well and break up any large chunks of meat. Continue sautéing until no longer pink.
• Deglaze with red wine and reduce for about 1 minute before adding in the beef broth, Italian seasoning, and bay leaf.
• Allow the pan to come to a boil and reduce the heat to a simmer. Let cook for 15 additional minutes, then discard the bay leaf.
• Season to taste with salt and ground pepper. Adjust accordingly and set aside.
• Melt the butter in a small saucepan over medium heat.
• Whisk in the flour for 2 minutes before adding the milk.
• Let simmer for about 5 minutes or until thickened before adding the parsley and ½ cup of parmesan cheese. Set aside.
• Transfer the meat mixture into a large mixing bowl along with the egg yolks. Stir well to combine, then add in the cheese sauce.
• Spread the marinara sauce into the bottom of your preferred baking dish.
• Take the cooked cannelloni noodles and spoon about ¼ cup of the beef and cheese mixture down the center of the cannelloni.
• Lay the stuffed cannelloni in a single layer at the bottom of the dish.
• Repeat with the remaining marinara sauce and stuffed cannelloni, stacking the noodles as needed.
• Pour any remaining beef and cheese mixture on top followed by the remaining marinara sauce. Sprinkle the top with the remaining parmesan cheese.
• Bake in the oven at 400 degrees F for about 10 minutes, then set into the broiler for 2 minutes.
• Remove once the top is golden brown and garnish with parsley. Serve and enjoy!

OLIVE GARDEN LASAGNA ROLLATA AL FORNO

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.