Authentic Cannelloni Recipes

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CANNELLONI

An old family recipe originally from an old Woman's Weekly recipe book - Its a wonderfully tasty meal, with the cannelloni (or manicotti) tubes stuffed with meat and spinach and with the sauces creates a delectable, Italian meal enjoyed by everyone.

Provided by JoyfulCook

Categories     Meat

Time 2h5m

Yield 6

Number Of Ingredients 31



Cannelloni image

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.

Nutrition Facts : Calories 481.6, Fat 41.5, SaturatedFat 18.1, Cholesterol 112, Sodium 326.6, Carbohydrate 16.3, Fiber 3.5, Sugar 5.8, Protein 13.4

meat, sauce ingredients
15 -18 cannelloni tubes
125 g mozzarella cheese, grated
3 tablespoons parmesan cheese, grated
1 tablespoon oil
500 g beef, ground
2 tablespoons oil
1 large onion
1 garlic clove
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons tomato paste
250 g frozen spinach
1 egg
1/4 cup cream
salt and pepper
bechamel sauce, ingredients
1 onion, Sliced
4 peppercorns
1 cup milk
15 g butter
1 tablespoon flour
1/2 cup cream
salt and pepper
tomato sauce, ingredients
1 tablespoon oil
1 onion, diced
1 garlic clove
1 (400 g) can tomatoes
2 tablespoons tomato paste
salt and pepper

CANNELLONI

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 21



Cannelloni image

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.

1 cup minced onion
1/2 cup minced celery
1/3 cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces each ground veal, pork and beef
1/2 cup dry white wine
1 cup beef broth
2 teaspoons minced fresh rosemary or 1 teaspoon dried and crumbled
1 bay leaf
Salt and pepper
2 egg yolks
2 tablespoons butter
2 tablespoons flour
1 cup milk
Freshly grated nutmeg
3/4 cup freshly grated Parmesan
1/4 cup minced fresh parsley
1 recipe Michele's Favorite Tomato Sauce, recipe follows
1/2 cup heavy cream
1 pound fresh pasta sheets

HOMEMADE CANNOLI

I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street in Manhattan. When I am making these at home, I am holding them up to the standard of those memories. The dessert really comes together in two parts: make the shell, thin and crispy and then make a filling with serious flavor.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h30m

Yield 24 cannoli

Number Of Ingredients 17



Homemade Cannoli image

Steps:

  • For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
  • For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
  • To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
  • To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting

ITALIAN BAKED CANNELLONI

This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labor of love, but worth every bite! You can also use half ground beef, half ground pork in the filling.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 18



Italian Baked Cannelloni image

Steps:

  • In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
  • To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
  • In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
  • Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

Nutrition Facts : Calories 889.8 calories, Carbohydrate 47.4 g, Cholesterol 198.4 mg, Fat 58.1 g, Fiber 3.2 g, Protein 37.4 g, SaturatedFat 23.5 g, Sodium 826.1 mg, Sugar 12.1 g

½ cup olive oil, or as needed
1 pound lean ground beef
1 onion, thinly sliced
¼ teaspoon dried sage
¼ teaspoon dried rosemary
salt to taste
½ cup white wine
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
2 egg yolks, lightly beaten
12 ounces mozzarella cheese, cubed
2 tablespoons butter
1 onion, thinly sliced
½ cup white wine
2 (14.5 ounce) cans stewed tomatoes
salt and pepper to taste
12 cannelloni pasta shells

CANNELLONI

Two sauces make this satisfying dish doubly delicious!-Susan Longyear, Washington, Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 21



Cannelloni image

Steps:

  • In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.

Nutrition Facts : Calories 443 calories, Fat 28g fat (15g saturated fat), Cholesterol 128mg cholesterol, Sodium 817mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

FILLING:
1 large onion, finely chopped
2 tablespoons olive oil
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 pound ground beef
1/4 cup grated Parmesan cheese
2 tablespoons heavy whipping cream
2 large eggs, lightly beaten
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
10 lasagna noodles
1 can (24 ounces) tomato sauce, divided
CREAM SAUCE:
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy whipping cream
Salt and pepper to taste
1/2 cup grated Parmesan cheese

THREE MEAT CANNELLONI BAKE

This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed.

Provided by MARBALET

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h40m

Yield 6

Number Of Ingredients 25



Three Meat Cannelloni Bake image

Steps:

  • Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and 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.
  • Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
  • Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
  • Combine the tomato sauce and cream, set aside.
  • Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer 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, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
  • Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

Nutrition Facts : Calories 861.1 calories, Carbohydrate 51.4 g, Cholesterol 250.3 mg, Fat 50.3 g, Fiber 4.5 g, Protein 47.2 g, SaturatedFat 21.9 g, Sodium 1338.9 mg, Sugar 11 g

1 cup minced onion
½ cup minced celery
⅓ cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces ground veal
12 ounces ground pork
12 ounces lean ground beef
½ cup white wine
1 cup beef broth
2 teaspoons chopped fresh rosemary
1 teaspoon Italian seasoning
1 bay leaf
salt to taste
ground black pepper to taste
2 egg yolks
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
¼ teaspoon freshly ground nutmeg
¾ cup grated Parmesan cheese
¼ cup chopped parsley
4 cups tomato sauce
½ cup heavy whipping cream
1 pound fresh pasta sheets

ITALIAN CANNELLONI

I'v had this recipe for 20 years. It was given to me by my Brother in laws mother (Italian). I have on occassion substitued the ground beef and pork for ground chicken and/or turkey. Everyone in my family drools when they know I'm making it.

Provided by tigra

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13



Italian Cannelloni image

Steps:

  • In oil in a large frypan, cook and stir onion, garlic until the onion is tender.
  • Add beef and pork and continue cooking until beef is brown. Remove from heat and drain excess oil.
  • Mix in half the parmesan cheese, cream, eggs and seasonings.
  • When cool enough to handle, stuff uncooked cannelloni noodles with mixture. Spread a thin layer of sauce on the bottom of a 3.5 litre pan. Arrange stuffed cannelloni in a single layer and pour remaining sauce over, being certain to cover all the pasta.
  • Sprinkle with the remaining parmesan and dot with butter.
  • Cover with foil and bake at 375 F for 55 -60 minutes or until tender when pierced with a fork. (during last 10 minutes shredded mozzeralla can be sprinkled on top and the foil removed if desired.).

Nutrition Facts : Calories 1041.3, Fat 64.6, SaturatedFat 24.2, Cholesterol 333.3, Sodium 1424.2, Carbohydrate 53, Fiber 1, Sugar 19.2, Protein 59.2

2 tablespoons vegetable oil or 2 tablespoons olive oil
1/4 cup finely chopped onion
1 teaspoon finely chopped garlic (about 2 cloves)
1 1/2 lbs ground beef
1/2 lb ground pork
1/2 cup grated parmesan cheese
2 tablespoons cream or 2 tablespoons milk
2 eggs, slightly beaten
1 teaspoon oregano
1 dash pepper
200 g cannelloni tubes or 200 g manicotti, can be used
796 ml spaghetti sauce or 796 ml homemade spaghetti sauce
2 tablespoons butter or 2 tablespoons margarine

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From italymagazine.com


TRADITIONAL CANNELLONI AL RAGù - SICILIANS CREATIVE IN THE KITCHEN
Preheat the oven to 180 degrees static. Grease the baking tray, pour a few tablespoons of bechamel sauce on the bottom and abundant, stirring a little so that the two sauces mix. Arrange the cannelloni stuffed with meat sauce, next to each other. Cover with the bechamel sauce and spread a little more sauce on the surface.
From sicilianicreativiincucina.it


CREPE CANNELLONI WITH MEAT SAUCE - AUTHENTIC ITALIAN …
Pre-heat oven to 350F (180C). On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 1-2 teaspoons (dessert spoon) of meat, 3-4 cubes of mozzarella, 3-4 cubes fontal cheese and 1-2 teaspoons (dessert spoon) of grated parmesan cheese. Roll up the crepe.
From anitalianinmykitchen.com


TRADITIONAL MEAT CANNELLONI WITH BECHAMEL SAUCE - ANTOJO EN TU …
How to make meat cannelloni with bechamel sauce: Chop the onion and garlic cloves finely and cook them in a hot skilled with a squirt of olive oil. When the onion is tender, add the minced meat and salt and pepper to taste. Let it cook, stirring occasionally until the meat is ready. Remove from the heat, add the pâté and mix well.
From antojoentucocina.com


CANNELLONI RECIPES | BBC GOOD FOOD
Tasty tofu is a vegetarian's best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite Spinach & nutmeg cannelloni 22 ratings Stuff rolled lasagne sheets with creamy spinach and ricotta and bake with tomato and mascarpone sauces for a filling vegetarian meal Baked salmon & aubergine cannelloni 8 ratings
From bbcgoodfood.com


SORRENTO-STYLE CANNELLONI RECIPE - GREAT ITALIAN CHEFS
Divide the dough in half and, on a floured surface, roll out 2 rounds 45cm across and about 4mm thick. 9. Cut the pasta into twelve 8–10cm squares and cook in a large pan of salted boiling water until al dente. Plunge into cold water, drain, and allow to rest for 15 minutes. 10. Rinse and dry the aubergine thoroughly.
From greatitalianchefs.com


10 BEST ITALIAN MEAT CANNELLONI RECIPES | YUMMLY
cannelloni, brown onion, garlic, buffalo mozzarella, extra-virgin olive oil and 14 more Stuffed Cannelloni with Lamb Eat Smarter minced lamb, carrot, goat cheese, thyme, cannelloni, onion, mushroom and 3 more
From yummly.com


SPANISH “CANNELLONI” CANELONES – A TRADITIONAL RECIPE
Preheat the oven to 350 degrees. Bring a large pot of water to the boil. Add salt , and one by one add the pasta to the water, cooking until al dente, about 12-14 minutes. Drain the water, and move the pasta to a cheese cloth to cool off. Set aside. In a large pan, heat the butter on a high flame until it melts and becomes foamy.
From gourmandbreaks.com


BEEF-FILLED CANNELLONI (MANICOTTI) IN BéCHAMEL RECIPE
Use a spoon to stuff each tube of pasta with some of the meat filling. Place the filled cannelloni closely together in the prepared pan. Pour the béchamel over the cannelloni, sprinkle with a little more grated Parmigiano, and dot it with a little more butter. Bake for 10 to 15 minutes, or until the top is golden brown.
From thespruceeats.com


SICILIAN CANNOLI - RICARDO CUISINE
Dough. In a bowl, combine the egg, egg yolk, Marsala, vinegar, and water. Set aside. In a food processor, combine the flour, icing sugar, cocoa powder, cinnamon, and salt. Add the lard and mix thoroughly. Add the liquids and pulse until the dough forms into a ball. Add water, if needed. On a work surface, knead the dough for 2 minutes.
From ricardocuisine.com


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