Easier Cannelloni Recipe - Cooking Index
Easier Cannelloni Recipe - Cooking Index
| 1 | Manicotti noodles - (8 oz) | |
| (or cannelloni shells) | ||
| 1 | Marinara sauce - (28 to 30 oz) | |
| For Cream Sauce | ||
| 1/4 cup | 49g / 1.7oz | Margarine - (1/2 stick) |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 2 cups | 474ml | Milk |
| Salt | ||
| Ground white pepper | ||
| For Filling | ||
| 1 lb | 454g / 16oz | Ground chuck |
| 1/2 lb | 227g / 8oz | Ground veal |
| 1/2 lb | 227g / 8oz | Ground turkey |
| 1/2 cup | 31g / 1.1oz | Chopped onion |
| 3 | Garlic cloves | |
| 1/2 cup | 118ml | Red or white wine |
| Salt | ||
| Ground black pepper | ||
| 1 | Egg - beaten | |
| 3/8 cup | 54g / 1.9oz | Bread crumbs |
| To Assemble | ||
| Paprika | ||
| Grated Parmesan cheese |
Boil noodles according to package directions. Immerse in cool water; set aside.
Spread marinara sauce in bottom of a 13- by 9-inch baking dish.
To prepare cream sauce: In a saucepan, melt margarine over medium-high heat. Stir in flour. Whisk in milk. Add salt and pepper and cook, whisking constantly, until thick.
To prepare filling: Brown meats with garlic and onion. Drain excess fat. Add wine; cook until meats are tender. Add salt and pepper to taste. Stir in egg and bread crumbs.
To assemble and bake cannelloni: Preheat oven to 350 degrees. Roll cooled pasta into tube shapes around filling or stuff tube-shaped pasta. Place on red sauce, seam-side down. Top with cream sauce. Sprinkle with paprika and Parmesan. Bake 20 minutes or until heated through and sauce is bubbly.
Yield: 12 servings.
Tester's note: This makes a hearty Italian main dish. We halved the filling ingredients from the original recipe, which called for 3 pounds of meat, and still had plenty for stuffing inside the pasta.
Source:
St. Louis Post-Dispatch - 11-16-1998
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