Cannelloni Recipe In this cannelloni recipe, pasta shells are stuffed with a mixture of ground beef, garlic, spinach, and cheese. Serving Size : 6 12 cannelloni shells 3 (8-ounce) cans tomato sauce 2 tablespoons grated Parmesan cheese 1 pound ground beef 1/4 cup chopped onion 1 clove garlic -- minced 1 (10 ounces) Package frozen chopped spinach -- thawed and well drained 1/3 cup grated Parmesan cheese 2 tablespoons milk 2 eggs -- slightly beaten 1/2 teaspoon dried leaf oregano, crumbled 1/4 cup Butter or margarine 1/4 cup plus 2 tablespoons all-purpose flour 2 cups half-and-half 1/8 teaspoon white pepper Cook cannelloni according to package directions; drain and set aside.Combine tomato sauce and 2 tablespoons Parmesan cheese; spread 1 cup tomato mixture in a lightly greased 13- x 9- x 2-inch baking dish; set aside dish and remaining sauce.Cook beef, onion, and garlic in a large skillet until beef is browned, stirring to crumble meat; drain well. Add spinach; saute 3 minutes. Add 1/3 cup Parmesan cheese, milk, eggs, and oregano; stir well. Stuff cannelloni shells with beef mixture. Place filled cannelloni on tomato mixture in baking dish; set aside.Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in pepper. Pour over cannelloni; spoon remaining tomato mixture over cream sauce. Bake, uncovered, at 375 degrees for 20 minutes. Yield: 6 servings. [size=-2]Printer-Friendly Copy of this Recipe[/size]
<H3>Cannelloni Florentina</H3> 8 ozs. cannelloni pasta, about 10 tubes 8 ozs. ground veal 2 medium carrots, chopped 1/2 stalk celery, chopped 1/2 yellow onion, chopped 1 10 ounce bag fresh spinach, rinsed, dried, stems removed and chopped (may use 10 ounce package frozen chopped spinach, thawed and well-drained) 1-1/4 teaspoons salt 1-1/4 teaspoons pepper 2 tablespoons extra-virgin olive oil 1 cup dry white wine 1 cup heavy cream 1 cup finely chopped Roma tomatoes 1/2 cup grated Parmesan cheese 2 teaspoons dry Italian herbs 2 tablespoons chopped fresh basil fresh Tomato Sauce (recipe follows) Cook cannelloni according to package directions. Drain and set aside. Preheat oven to 500 degrees. In a large baking dish, crumble veal and toss with carrots, celery, onion and spinach. Add salt, pepper, olive oil and wine. Mix well. Place in hot oven and roast until veal is brown and vegetables are soft, about 30 to 40 minutes. If meat begins to smoke, lower oven temperature to 400 degrees. Stir often. Cool 15 minutes. Place meat mixture in food processor and process until finely chopped. Add cream, Roma tomatoes, Parmesan cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes. Remove from oven and allow to cool until it can be handled, about 15 to 20 minutes. Stuff each cannelloni with 2 to 3 tablespoons of meat mixture. Place in clean baking dish. Preheat oven to 350 degrees. Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly. Makes four to five servings. Fresh Tomato Sauce: Place 1 (16-ounce) can Italian tomatoes and their juice in food processor and process until smooth. Set aside. Heat 2 tablespoons virgin olive oil over medium heat in a large saute pan. Add 2 cloves garlic, chopped fine, and 1 medium onion, chopped; cook until soft. Add tomatoes, 1 teaspoon each salt and pepper, and cook 5 to 10 minutes or until liquid is no longer watery. Add four chopped fresh basil leaves and cook 1 minute longer. Per serving: Calories 723; fat 42 grams; cholesterol 136 milligrams; sodium 1,708 milligrams; percent calories from fat 50 percent. Serves: 4
Cajun Cannelloni Recipe Ingredients 1 lb ricotta cheese 1/2 cup parmesan cheese, grated 2/3 cup romano cheese, grated 1/2 lb mozzarella cheese, shred 1/4 lb crawfish tails, cut small pieces 1/4 lb crabmeat 1 large link boudin (or smoked) sausage, chop small pieces 1 lb link italian sausage, cut small pieces 28 canneloni shells 4 eggs 2 jalapeno peppers, chopped 1 tsp tabasco 1 sauce 1/2 cup red wine 3 cup tomato sauce 2 small cans tomato paste 1/2 cup butter 4 tbsp olive oil 1/4 cup onion, diced 1/4 cup shallots, slice thin 1 tsp fresh ground white pepper 1/8 cup garlic, chopped 1/4 cup mushrooms, chopped 1 topping 1/4 cup parmesan cheese, grated 1/4 lb mozzarella cheese, shred
Veal and Spinach Cannelloni Yield: 6 Servings Ingredients: 6 lasagna sheets, cut 8”x 8” 1 Tablespoon olive oil 1 pound ground veal 4 bunches fresh spinach, coarsely chopped and blanched 2 cups shredded Fontina cheese Kosher salt & freshly ground black pepper, to taste ¼ pound unsalted butter 1 cup sliced cherry tomatoes 1 cup fresh basil, coarsely chopped ½ cup grated Parmesan Method: Note: This recipe calls for lasagna sheets. Either cook them to al dente or buy the no-cook version. Preheat the oven to 450 degrees Fahrenheit. Heat a cast iron skillet with one tablespoon of vegetable oil. When oil is hot, sear the ground veal. Once the meat is cooked, strain the excess oil off and transfer the meat into a mixing bowl. Add the spinach and Fontina cheese, season with salt and pepper and mix together. Lay the pasta sheets out, divide the filling equally between the six sheets and roll the pasta tightly into tube shape. Place on a buttered baking tray, sprinkle lightly with Parmesan cheese and bake in a 450°F oven for 20 to 30 minutes. Slowly melt the butter in a saucepan on medium heat with the tomatoes and season with salt and pepper. When the butter is completely melted, add the basil, then spoon over the cannelloni. Garnish with the grated Parmesan and serve.
Crispy “Cannelloni” of Shrimp, Bacon, and Spinach Yield: 6 servings Ingredients: 6 sheets of Feuille de Briq pastry (see note below) ½ cup egg wash 2 shallots, sliced 12 jumbo shrimp, peeled, deveined, and diced ¼ cup applewood bacon, diced 2 cups baby spinach 1 Tablespoon grapeseed oil ¼ cup ricotta cheese 2 Tablespoons parmesan cheese, grated Salt and pepper, to taste Method: In a medium sauté pan, heat olive oil to medium temperature. Add bacon, shrimp, shallots, spinach and cook for 5 minutes. Season to taste. Remove from heat, drain mixture and allow to cool. Once cool, roughly chop spinach mixture. In a mixing bowl, combine spinach mixture with ricotta and parmesan cheeses. Lay pastry sheets on flat work surface and brush with egg wash. Place a small spoonful of filling in center of sheet. Roll pastry around filling to form a cigar shape. Place prepared “cannelloni” on a cookie sheet and bake in a 350-degree oven until golden brown, approximately 10-12 minutes. Remove, cool slightly and cut on the bias. Serve as a canapé or use to garnish a salad. Note: Feuille de Briq pastry is a very, very thin dough which Moroccans use to make their traditional Bstilla pie. This pastry may be found in North African food stores. Phyllo dough may be substituted. You will need 3 sheets of phyllo dough, cut in half to form six squares.
