Beefandoreganocannelloniwithtomatosauceglutenfree Recipes

BEEF AND OREGANO CANNELLONI WITH TOMATO SAUCE (GLUTEN FREE)

Beef and Oregano Cannelloni With Tomato Sauce (Gluten Free) image

I have not tried this recipe, I believe it is by Jan Purser, but it is gluten free, so thought it would be of interest to a lot of people

Provided by Latchy

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

250 g lean ground beef (beef mince)
20 g gluten free fresh breadcrumbs (made from day-old gluten-free bread)
1 egg
2 tablespoons reduced-fat milk
2 green onions, ends trimmed and finely chopped
1 tablespoon fresh oregano
1 garlic clove, crushed
2 1/2 tablespoons coarsely chopped parsley
salt & fresh ground pepper
16 sheets round rice paper (21.5cm-diam)
2 teaspoons extra virgin olive oil
1 small yellow onion, halved, finely chopped
1 garlic clove, chopped
1 (400 g) can diced tomatoes
80 ml water
1 small fresh chili pepper, deseeded finely chopped
1/2 teaspoon balsamic vinegar
1/2 teaspoon white sugar

Steps:

To make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and cook stirring occasionally for 5 minutes, or until soft.
Add the garlic and cook for 30 seconds, until fragrant.
Add the tomato, water, chili, vinegar and sugar and bring to a simmer.
Reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly.
Meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl.
Season with salt and pepper.
Soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable.
Drain on paper towel and transfer to clean work surface.
Spoon 1 tablespoon of the beef mixture down the centre of rice paper sheet.
Fold in ends and roll up firmly to enclose filling.
Place cannelloni seam-side down in a large bamboo steamer basket.
Repeat with remaining mixture.
Bring a large saucepan of water to the boil over high heat.
Cover steamer basket and place over the pan.
Steam cannelloni for 5 minutes or until cooked through.
Use tongs to transfer the cannelloni to serving plates.
Spoon over the sauce, sprinkle with remaining parsley and serve immediately.

CANNELLONI

Cannelloni image

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

Ingredients

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

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.

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