Easier Cannelloni
- 1 Box Manicotti noodles -; (8
- -oz)
- (or cannelloni shells)
- 1 Jar Marinara sauce -; (28 to
- -30 oz)
- === FOR CREAM SAUCE ===
- 1/4 c Margarine -; (1/2 stick)
- 1/4 c All-purpose flour
- 2 c Milk
- Salt
- Ground white pepper
- === FOR FILLING ===
- 1 lb Ground chuck
- 1/2 lb Ground veal
- 1/2 lb Ground turkey
- 1/2 c Chopped onion
- 3 Garlic cloves
- 1/2 c Red or white wine
- Salt
- Ground black pepper
- 1 Egg; beaten
- 3/8 c Bread crumbs
- === TO ASSEMBLE ===
- Paprika
- Grated Parmesan cheese
Boil noodles according to package directions. Immerse in cool water; set
aside. Spread marinara sauce in bottom of a 13- by 9-inch baking dish. To
prepare cream sauce: In a saucepan, melt margarine over medium-high heat.
Stir in flour. Whisk in milk. Add salt and pepper and cook, whisking
constantly, until thick. To prepare filling: Brown meats with garlic and
onion. Drain excess fat. Add wine; cook until meats are tender. Add salt
and pepper to taste. Stir in egg and bread crumbs. To assemble and bake
cannelloni: Preheat oven to 350 degrees. Roll cooled pasta into tube shapes
around filling or stuff tube-shaped pasta. Place on red sauce, seam-side
down. Top with cream sauce. Sprinkle with paprika and Parmesan. Bake 20
minutes or until heated through and sauce is bubbly. Yield: 12 servings.
Tester's note: This makes a hearty Italian main dish. We halved the filling
ingredients from the original recipe, which called for 3 pounds of meat,
and still had plenty for stuffing inside the pasta.
Recipe Source: St. Louis Post-Dispatch - 11-16-1998
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
aside. Spread marinara sauce in bottom of a 13- by 9-inch baking dish. To
prepare cream sauce: In a saucepan, melt margarine over medium-high heat.
Stir in flour. Whisk in milk. Add salt and pepper and cook, whisking
constantly, until thick. To prepare filling: Brown meats with garlic and
onion. Drain excess fat. Add wine; cook until meats are tender. Add salt
and pepper to taste. Stir in egg and bread crumbs. To assemble and bake
cannelloni: Preheat oven to 350 degrees. Roll cooled pasta into tube shapes
around filling or stuff tube-shaped pasta. Place on red sauce, seam-side
down. Top with cream sauce. Sprinkle with paprika and Parmesan. Bake 20
minutes or until heated through and sauce is bubbly. Yield: 12 servings.
Tester's note: This makes a hearty Italian main dish. We halved the filling
ingredients from the original recipe, which called for 3 pounds of meat,
and still had plenty for stuffing inside the pasta.
Recipe Source: St. Louis Post-Dispatch - 11-16-1998
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
