Four Cheese Cannelloni Recipes

4 CHEESE AND HERB CANNELLONI - CATELLI®

Steps:

• Preheat oven to 350ºF (180ºC). Blend ricotta with shredded cheese, parsley, basil, egg and garlic. Spread 3/4 cup (175 mL) sauce in an 8-inch (20 cm) square baking dish.
• Fill cannelloni with cheese mixture and place in two snug rows on sauce. Spoon remaining sauce over, covering noodles completely.
• Cover and bake for 45 to 50 minutes or until tender. Tip: During the last 5 minutes of baking, uncover dish and sprinkle with extra shredded cheese if desired.

FOUR CHEESE CANNELLONI

Steps:

• For Vegetarian please read step 8 and omit the turkey.
• Preheated oven @ 350F or can be microwaved.
• Oven/microwave proof dish.
• Have the cannelloni cooked and well drained, ready for the filling.
• *If you are substituting manicotti shells, you will need to double the filling as canelloni tubes are 1/2 the size.
• Mix together the ingredients for the sauce and allow it to simmer over a very low heat while preparing the filling.
• In a large mixing bowl, mix the cream cheese to a smooth consistency, then add the ricotta cheese and egg.
• Add the oregano, chopped onion and cooked ground turkey.
• ** Finely chopped spinach, partially cooked and very well drained, may be substituted for the turkey.
• With a spatula, fold in the motzarella and parmesean cheeses.
• Spoon about 1/2 cup of the sauce into the bottom of your baking dish.
• To fill the canelloni, use a pastry tube or a plastic bag with one corner cut out. Hold one shell standing open inside the baking dish and pipe in the filling, being careful not to over stuff the shells.
• Lay the filled shells on the sauce, side by side. Bake at 350F for approximately 20 minutes or til heated through. Watch carefully as over heating may cause the cheese filling to spill out from the cannelloni, still tasting delicious but ruining the appearance.
• To serve, place 2 cannelloni on a heated plate, spooning a light amount of sauce over top. Be sure to have extra sauce and fresh grated parmesean cheese on your table for those that desire it.

CANNELLONI

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.

CHICKEN AND CHEESE CANNELLONI

Steps:

• Preheat oven to 180°C.
• Lightly grease a deep rectangular baking dish.
• Spoon pasta sauce into the baking dish and set aside.
• Place chicken, garlic, ricotta, stock powder and herbs into a bowl and mix well.
• Spoon or pipe the chicken mixture into the cannelloni tubes and place in a single layer over the pasta sauce.
• Melt butter in a small pan; add the flour and cook for 1 minute.
• Remove from heat and gradually add the milk.
• Return to heat and cook for 3- 4 minutes, or until thick and smooth.
• Stir in half the cheese.
• Pour the cheese over the cannelloni tubes and sprinkle with the remaining cheese and pepper.
• Bake for 35- 40 minutes, or until the cannelloni tubes are tender.

FOUR-CHEESE MANICOTTI

Steps:

• Preheat oven to 400°F. Melt 2 Tbsp. butter in a large skillet over medium heat. Cook onion and garlic, stirring often, until softened, about 3 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper. Add both cans of tomatoes, breaking up with a wooden spoon, then increase heat to medium-high. Add 1/2 cup basil, bring to a simmer, and cook, stirring occasionally, until slightly reduced, 15-20 minutes.
• Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a lightly oiled rimmed baking sheet.
• Meanwhile, melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1-2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper.
• Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
• Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until bubbling and lightly browned on top, 30-35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.

FOUR CHEESE SAUCE

Steps:

• In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
• Serve immediately, sauce will thicken upon standing.

THREE CHEESE MANICOTTI II

Steps:

• Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
• Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
• Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

SPINACH & THREE CHEESE CANNELLONI

Steps:

• First make the tomato sauce. Heat the oil in a shallow pan, then fry the garlic for 1 min until fragrant. Add the sugar, vinegar and oregano. Simmer for a moment, then tip in the tomatoes and season. Simmer sauce for 20 mins, stirring occasionally, until the tomatoes have cooked down to a thick sauce. Turn off heat and set aside.
• Heat oven to 200C/fan 180C/gas 6. Put the spinach in a large colander, then pour over a kettle of hot water to wilt it (you may need to do this twice). Pour over cold water to cool it down. Squeeze the spinach, then place it in a clean tea towel and wring out the water really well.
• Tip the spinach into a food processor and pulse to chop, then crumble in the goat's cheese and half the Parmesan. Season with salt, pepper and nutmeg, then blitz until everything is finely chopped. Using a piping bag, or a plastic food bag with the corner cut off, squeeze the mix into the cannelloni tubes, then lay them, side by side, in a baking dish. Pour over the tomato sauce and top with the mozzarella and remaining Parmesan. The cannelloni can now be frozen for up to 1 month - defrost completely before cooking. Bake for 25-30 mins until golden and bubbling, then remove and leave to stand for 5 mins. Serve from the dish.