BEEF CANNELLONI
This is easier than you think to make and is so delicious, make double and pop one in the freezer
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 12
Steps:
- For the filling, dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned - about 10 mins. Remove and set aside. Add the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then tip in the beef and 1½ jars of the passata sauce and the sugar. Simmer for 20 mins while you make the white sauce.
- Heat the butter in a small pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring. Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.
- To assemble, pour the remaining tomato sauce into the base of 2-3 large baking dishes or 12 individual ovenproof dishes or foil containers. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Parmesan. If freezing, allow to cool, then freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden. Defrost frozen cannelloni thoroughly, then cook as above for 50 mins-55 mins (or see tip).
Nutrition Facts : Calories 479 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.28 milligram of sodium
CANNELLONI TRE SAPORI
Make your own cannelloni by wrapping ground chicken, portobello mushrooms, and eggplant in sheets of fresh pasta. The cannelloni are covered in a mozzarella-white sauce and baked in the oven until golden. A total winner, your family will love it!
Provided by Michael Arnim
Categories Italian Recipes
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Melt butter in a saucepan over medium heat. Stir in flour, and cook until the flour turns from white to a pale beige color, 3 to 4 minutes. Whisk in the milk; cook and stir until the milk has thickened and the flour no longer tastes grainy, about 7 minutes. Remove from the heat and whisk in mozzarella cheese until melted and smooth, then whisk in parsley and egg yolks; set aside and allow to cool.
- Heat olive oil in a large skillet over medium heat; stir in leeks and garlic and cook until the leek has softened and turned translucent, about 4 minutes. Pour in white wine, and allow to cook until evaporated. Mix the leeks together with the eggplant, mushrooms, and ground chicken in a medium bowl. Season with rosemary, Italian seasoning, salt, and pepper; mix until evenly blended and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes or until al dente; drain and rinse under cold running water to chill, set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread about 1 cup of the white sauce in the bottom of a 9x13 inch glass baking dish. Assemble the cannelloni by placing a small amount of filling onto a pasta square, then rolling it into a firm cylinder. Place the cannelloni into the baking dish as you make them. Pour the remaining white sauce overtop, making sure that none of the pasta is uncovered. Sprinkle with Parmesan cheese.
- Bake in preheated oven until the filling has firmed and the sauce has turned bubbly and golden brown. The cannelloni will be ready when the filling reaches 165 degrees F (75 degrees C).
Nutrition Facts : Calories 729.6 calories, Carbohydrate 57.7 g, Cholesterol 192 mg, Fat 32.4 g, Fiber 6.8 g, Protein 49.5 g, SaturatedFat 16.4 g, Sodium 711.2 mg, Sugar 9.9 g
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
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.
CANNELLONI TRE SAPORI
Make your own cannelloni by wrapping ground chicken, portobello mushrooms, and eggplant in sheets of fresh pasta. The cannelloni are covered in a mozzarella-white sauce and baked in the oven until golden. A total winner, your family will love it!
Provided by Michael Arnim
Categories Italian Recipes
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Melt butter in a saucepan over medium heat. Stir in flour, and cook until the flour turns from white to a pale beige color, 3 to 4 minutes. Whisk in the milk; cook and stir until the milk has thickened and the flour no longer tastes grainy, about 7 minutes. Remove from the heat and whisk in mozzarella cheese until melted and smooth, then whisk in parsley and egg yolks; set aside and allow to cool.
- Heat olive oil in a large skillet over medium heat; stir in leeks and garlic and cook until the leek has softened and turned translucent, about 4 minutes. Pour in white wine, and allow to cook until evaporated. Mix the leeks together with the eggplant, mushrooms, and ground chicken in a medium bowl. Season with rosemary, Italian seasoning, salt, and pepper; mix until evenly blended and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes or until al dente; drain and rinse under cold running water to chill, set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread about 1 cup of the white sauce in the bottom of a 9x13 inch glass baking dish. Assemble the cannelloni by placing a small amount of filling onto a pasta square, then rolling it into a firm cylinder. Place the cannelloni into the baking dish as you make them. Pour the remaining white sauce overtop, making sure that none of the pasta is uncovered. Sprinkle with Parmesan cheese.
- Bake in preheated oven until the filling has firmed and the sauce has turned bubbly and golden brown. The cannelloni will be ready when the filling reaches 165 degrees F (75 degrees C).
Nutrition Facts : Calories 729.6 calories, Carbohydrate 57.7 g, Cholesterol 192 mg, Fat 32.4 g, Fiber 6.8 g, Protein 49.5 g, SaturatedFat 16.4 g, Sodium 711.2 mg, Sugar 9.9 g
More about "cannelloni tre sapori recipes"
CANNELLONI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
13 BEST CANNELLONI RECIPES FOR DINNER TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published May 9, 2022Category Dinner, Recipe Roundup
- Shrimp Cannelloni with Red Pepper Cream Sauce. Plump shrimp, two types of cheese, and a dash of Old Bay turn this cannelloni into a dreamy seafood dinner.
- Spinach and Ricotta Cannelloni. Have you been endlessly scrolling for an easy pasta recipe to try tonight? Well, you can stop the search because I have it right here.
- Broccoli and Cauliflower Cannelloni. Turn cannelloni into a family-style tray bake that’s great for sharing. Broccoli and cauliflower pack the filling with tons of nutrients.
- Homemade Smoked Salmon Cannelloni. Looking for a creative smoked salmon recipe? How about this smoked salmon cannelloni? The creamy smoked salmon filling and tender shells smothered in bechamel sauce will melt in your mouth.
- Creamy Ricotta Spinach and Chicken Cannelloni. If you’ve got some leftover chicken sitting in the fridge, you have to make this yummy chicken cannelloni dinner!
- Baked Cannelloni. How does savory Italian sausage smothered in a creamy sauce sound? I had a feeling you’d say yes. This baked cannelloni is heavy on the cheese and meat.
- Crab and Scallop Cannelloni with Cauliflower Puree. Seafood lovers, brace yourself. This cannelloni is chock-full of shellfish! Succulent scallops and tender crab meat are undoubtedly the stars of this filling.
- Beef-Filled Cannelloni (Manicotti) in Béchamel Sauce. Turn your cannelloni into a hearty feast by filling it with ground beef. Simmering the beef with plum tomatoes and onions makes it more robust.
- Stuffed Cannelloni with Gorgonzola and Ricotta. Give your cannelloni some bite with this easy-peasy-cheesy dish. Gorgonzola and ricotta have an excellent contrast of sharp and creamy flavor.
- Mushroom and Ham Cannelloni. This ham and mushroom dish is so comforting that it’ll quickly become your new go-to. It’s a rich dish that combines pasta, mushrooms, ham, and cheese all into one satisfying meal.
SPINACH AND RICOTTA CANNELLONI | RECIPETIN EATS
HOW TO COOK THE PERFECT SPINACH AND RICOTTA CANNELLONI – RECIPE
From theguardian.com
CANNELLONI TRE SAPORI YOU HAVE TO TRY - READLEAFBLISS.BLOGSPOT.COM
From readleafbliss.blogspot.com
CANNELLONI TRE SAPORI RECIPE | YUMMLY | RECIPE | RECIPES, ROASTED …
From pinterest.com
PASTA -- CANNELLONI TRE SAPORI
From chinesemenu.com
ALLRECIPES
BEST CANNELLONI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CANNELLONI RECIPES - BBC FOOD
From bbc.co.uk
BEST CANNELLONI TRE SAPORI RECIPES
From alicerecipes.com
CANNELLONI TRE SAPORI | RECIPESTY
From recipesty.com
RECIPE CANNELLONI TRE SAPORI - YOUTUBE
From youtube.com
PIN ON CHICKEN RECIPES - PINTEREST
From pinterest.com
CANNELLONI TRE SAPORI - REVIEW BY M DAVIS - ALLRECIPES.COM
From allrecipes.com
You'll also love