Italian Baked Cannelloni

ITALIAN BAKED CANNELLONI



Italian Baked Cannelloni image

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.

Recipe From allrecipes.com

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients: 18

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
Calories889.8 calories
Carbohydrate47.4 g
Cholesterol198.4 mg
Fat58.1 g
Fiber3.2 g
Protein37.4 g
SaturatedFat23.5 g
Sodium826.1 mg
Sugar12.1 g

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.


ITALIAN BAKED CANNELLONI



Italian Baked Cannelloni image

Recipe From epicurious.com

Categories     Pasta

Number Of Ingredients: 19

1/2 cup Olive Oil
1 pound Ground Beef
1 Onion, sliced thickly
1/4 teaspoon Sage, dried
1/4 teaspoon Rosemary, dried
1 Salt to taste
1/2 cup White Wine
4 tablespoons Butter
4 tablespoons Flour
2 cups Milk
2 Egg York, lightly beaten
1 1/2 cups Mozzarella cheese, cubed
1 Tomato Sauce:
2 tablespoons Butter
1 Onion, thinly sliced
1/2 cup White Wine
2 Stewed Tomatoes, 14.5 ounce can
1 Salt and Pepper, to taste
12 Cannelloni Pasta Shells

Steps:

  • In a large skillet over medium heat, warm oil and saute ground beef with the onion, sagea nd rosemary.
  • Cook until meat is evenly browned and crumbly and drain fat.
  • Add salt and 1/2 cup white wine, cooking until wine is evaporated. Set aside.
  • Bechamel Sauce: In a medium sauce pan, melt 4 Tbsp butter over medium heat.
  • Add flour and stir until well incorporated.
  • Sir in milk and bring to a slow boil until mixture thickens and remove from heat.
  • In a steady stream, pour the bechamel into the beaten egg yoks, whisking constantly.
  • Stir the suace into the meat mixture.
  • Stir in cubed mozzarella.
  • Ina medium saucepan over medium low heat, melt 2 Tbsp butter and saute onion until soft.
  • Add 1/2 cup white wine and cook to evapourate.
  • Add stewed tomatoes and salt, mixing well. Simmer for 15-minutes.
  • In a large pot boil salted water.
  • Add pasta, a few at a time and cook for 8-10 minutes until al denta.
  • Using a slotted spoon, remove immediately to pot filled with cold water.
  • lift pasta out with slotted spoon and arrange on a flat surface.
  • Preheat oven 400F.
  • Lightly grease a 9x13 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 dish and cover with tomao sauce mixture.
  • Bake for 15-minutes until heated through.
  • Let stand 5-minutes and serve.


CANNELLONI RECIPES



Cannelloni recipes image

Make a comfortingly creamy spinach and cheese cannelloni for a family dinner, or try other fillings for these pasta tubes such as beef, salmon, ham or tofu.

Recipe From bbcgoodfood.com

Number Of Ingredients: 1

Cannelloni recipes

Steps:




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