What To Serve With Cannelloni Food

SPINACH & RICOTTA CANNELLONI

Steps:

• First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
• Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
• Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

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!

SPINACH RICOTTA CANNELLONI

Steps:

• 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. Set aside.
• Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
• Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
• Preheat oven to 180C/350F.
• Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
• Spread a bit of Sauce on the base.
• Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!).
• Pipe the filling into the tubes. Place in baking dish.
• Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
• Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
• Serve, garnished with extra basil if desired.

WHAT TO SERVE WITH MANICOTTI - 10 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

SPINACH BEEF CANNELLONI (MANICOTTI)

Steps:

• Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
• Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.
• Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
• Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
• Add beef and cook, breaking it up as you go, until it all changes from red to brown.
• Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
• Remove and cool slightly.
• Preheat oven to 180°C/350°F.
• Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).
• Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on top, then pour over remaining Sauce.
• Sprinkle with cheese, loosely cover with foil.
• Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
• Remove from oven, sprinkle with parsley if using then serve!

CANNELLONI

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.

EASY CANNELLONI

Steps:

• 1. Heat a dash of oil in a frying pan and cook the onion and garlic until soft. Stir in the prepared Wattie's Chopped Spinach and set aside to cool.
• 2. Stir in the cottage cheese, basil, tomato paste and half the grated cheese. Season with pepper.
• 3. Combine the Wattie's Condensed Tomato Soup with Diced Tomatoes and water. Pour half into the base of a lasagne-style dish.
• 4. Fill the cannelloni shells with the cottage cheese filling and place the cannelloni on top of the soup. Pour over the remaining tomato soup mixture to cover. Mix the remaining Parmesan cheese with the fresh breadcrumbs and sprinkle over the soup.
• 5. Bake at 190°C for 25-30 minutes until the cannelloni is tender.

CANNELLONI OR MANICOTTI WITH CHICKEN

Steps:

• In a large mixing bowl combine chicken cubes, onion, thyme and vermouth.
• Allow to marinate for at least 30 minutes.
• In the meantime, in a large saucepan with 2 cups of water, add kale and cook until just tender, about 5 minutes.
• Drain and cover kale with cold water; set aside.
• Strain the marinade into a large frying pan or skillet; set aside the chicken and onions.
• Add chicken broth to the frying pan and bring to a simmer over medium-high heat.
• Add chicken/onion to frying pan and poach until the chicken is no longer pink at the center, about 4 minutes.
• With a slotted spoon, remove the chicken cubes to a food processor, reserving the poaching liquid.
• Process the chicken in short bursts until the cubes are finely chopped.
• Drain kale well, chop and add to the food processor.
• Add ricotta cheese, cottage cheese, 4 tablespoons of parmesan cheese, black pepper and nutmeg and process to blend; set aside.
• To prepare the sauce, melt butter in a 2 quart saucepan over medium heat.
• Gradually whisk in flour to make a paste and cook for 1 minute, stirring constantly, DO NOT BURN or let it go lumpy.
• Whisk in reserved poaching liquid, bring to boil, whisking constantly, about 2 minutes.
• Add milk and return the liquid to boil, whisking frequently.
• Reduce heat to low and let the sauce simmer gently for about 15 minutes, stirring occasionally while you prepare the cannelloni.
• In a large cooking pot or pasta cooking pot, fill 3/4 full with water and bring to a rolling boil.
• Add 1 tablespoon salt and 2 tablespoons of olive oil.
• Add cannelloni or manicotti tubes and cook for about 15 minutes or until al dente'.
• When done, transfer tubes to bowl of cold water.
• Preheat oven to 400 degrees F.
• Thoroughly drain cannelloni tubes and carefully fill them with the stuffing mixture using a small spoon.
• In a 9x9-inch oven-proof casserole dish, arrange stuffed cannelloni in a single layer.
• Ladle the sauce over the cannelloni.
• Sprinkle remaining 4 tablespoons of parmesan cheese over the top.
• Cover the casserole dish tightly with aluminum foil.
• Bake in preheated 400°F oven for 30 minutes.
• Remove foil from the dish and place dish under the broiler, about 3 inches below and broil for about 5 minutes until the cannelloni is lightly browned.
• Serve immediately.
• You can delete the chicken if you do not want it. Also, you can use Spinach instead of Kale.
• You may use the sauce that I make for my UNCLE BILL'S CABBAGE ROLLS, recipe #35722.

SUPER SIMPLE SPINACH AND RICOTTA CANNELLONI

Steps:

• Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
• Place a large colander in the sink. Put the spinach in the colander and pour over enough boiling water to wilt the spinach. Leave to drain and cool.
• Next, gently fry the sliced garlic in a tablespoon of olive oil for a minute or two. Do not allow the garlic to colour. Tip in the 2 tins of tomatoes and bring the sauce to the boil. Turn off the heat and leave.
• Next make the cheese sauce. Melt the butter in a medium sized pan on a low heat. When the butter is foaming, add the flour and stir until it's mixed in. Then keep cooking for 2 minutes, stirring frequently.
• Very gradually add the milk, stirring constantly. Make sure each bit of milk is incorporated before you add the next bit. If you do this slowly on a very low heat, you should end up with a smooth sauce with no lumps. However, if it does go wrong for any reason, you can always use a whisk to beat out the lumps.
• When all the milk is incorporated, turn off the heat and add the parmesan, nutmeg, salt and pepper.
• The spinach should now be cool enough to handle. Squeeze the spinach in your hands to get as much of the water out as you can, roughly chop it and then tip the spinach into a bowl.
• Add the ricotta, basil, lemon zest and lemon juice to the spinach and mix together. Season with salt and pepper to taste.
• To assemble the cannelloni: pour half the tomato sauce into a large ovenproof dish (big enough to fit 12 cannelloni tubes on one level.) Fill each cannelloni tube with about 2 tablespoons of mixture, using a teaspoon or piping bag. Arrange the tubes in the dish. Pour over the remaining tomato sauce and then the cheese sauce, ensuring all the cannelloni tubes are well covered with sauce.
• Bake for 20 minutes until golden and bubbling. Serve with a side salad and some garlic bread too, if you fancy.

SPINACH 'RICOTTA' CANNELLONI

Steps:

• Preheat oven to 350 degrees F.
• Mix together the ricotta and spinach.
• Place 2 cups of pasta sauce in the bottom of a baking dish.
• Fill each tube with the spinach ricotta mix using a gallon ziplock bag with corner cut or piping bag.
• Place filled shells in the baking dish and top with the remaining sauce.
• Cover and bake for 40 minutes. Uncover and bake 5 - 10 minutes more. Let cool a few minutes before serving.

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.