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Cannelloni Recipe

   
 

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     Cannelloni

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
6 tbls olive oil
2 cups minced onion
3 cloves garlic, minced
2 cups peeled and chopped fresh tomatoes
1/2 tsp dried oregono
1/2 tsp dried basil
Salt and pepper to taste
1 1/2 lbs ground beef
1 cup cooked chopped spinich, well drained
 
1 egg beaten
9 tbls freshly grated Parmesan cheese
6 tbls butter
6 tbls flour
3 cups milk
12 to 14 Pasta Shells see recipe
1/2 lb shredded Monterey Jack Cheese

Instructions
In a large saucepan heat 4 tbs oil over medium heat and cook 1 cup onion and 2 gloves garlic for 5 minutes or until tender. Stir in the tomatoes,oregano, basil, and salt and pepper to taste and simmer over low heat for 30 minutes, stirring occasionally. Set the tomato sauce aside. In a 10-12 in skillet heat the remaining 2 tbs oil over medium heat and cook the remaining cup of onion and 1 clove garlic until tender, about 5 minutes. Add the ground beef and cook, stirring to crumble, until browned.
Remove all excess oil and fat. Cool slightly,5-10 minutes, and then blend in the spinach, egg, 6 tbl cheese, and salt and pepper to taste. Set aside. To prepare the cream sauce, melt the butter in a medium-sized saucepan over medium heat and blend in the flour until smooth, Slowly add the milk stirring with a wire whisk, until thickened and smooth, 3-5 minutes. Stir in the remaining 3 tbs cheese and 1/4 cup of the meat and spinach filling. Season the above mixture to taste with salt and pepper.
To assemble, grease a shallow 7 x 11 in baking dish and pour in the tomato sauce. Spoon some of the meat mixture in the center of each shell, dividing it evenly between all of the shells, roll up, and place seam side down on top of the tomato sauce. Pour cream sauce over the cannelloni and top with Jack Cheese. (The cannelloni may be covered and refrigerated at this point for as long as 24 hours before baking) Bake in a preheated 350 oven for 30 minutes or until bubbly and the cheese is melted.
Pasta Shells 5 eggs 1 1/4 cup flour 1/4 cup salt 1 1/4 cup water 1 teas butter To prepare shells, in a medium-sized bowl combine the 5 eggs, flour, 1/4 teas salt and 1 1/14 cup water. Beat until smooth with an electric mixer. Melt the butter in a 7 in skillet over medium heat. Pour in 2 tbs batter, rotating pan quickly,and cook until the top is dry but the bottom is not brown. Turn the shells out on a wire rack to cool. Continue, adding more butter to the skillet if needed, until all the batter has been used.
Serving Suggestions
Serve with a large salad, garlic bread, or bread sticks and red wine,


Originally Submitted
11/17/2011





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