Skip to main content

Cannelloni

Lately, my husband and I have been ordering Cannelloni when we go to Italian places for dinner. Primarily because he LOVES my/his mothers manicotti and we make manicotti more like a traditional cannelloni - with meat rather than cheese. While I LOVE cheese, I'm not a huge fan of stuffed or layered pastas with a lot of Ricotta so I prefer meat stuffed pastas.

Over the weekend I made (in my opinion) an Excellent Cannelloni. It wasn't good for the waistline but that is where portion control comes in helpful!

Cannelloni (for 2 -3 and a little leftover maybe!)
(this is a combo of my MILs manicotti and a lot of cannelloni recipes I looked up so I can't really site anything since it's a hidgepodge!)

Ingredients
6-8 Manicotti Tubes (I would have used Cannelloni but long story short, I couldn't make it to my Italian market)
1 lb. lean ground beef
1/2 cup Italian style shredded cheese (whatever you prefer, mozzarella, provolone, mix, etc.)
small palmful of Italian Season breadcrumbs
1 clove garlic (chopped)
Drizzle of EVOO
~3 cups marinara sauce (homemade, jar, whatever... I used a bottle of Ragu this time)
~ 1 teaspoon dried Italian Seasoning
a small shake of dried basil
2 Tablespoons butter
2 tablespoons flour
1 cup warmish milk
1/3 cup parmesan cheese

Directions
- preheat oven to 350
- boil manicotti tubes in large pot of water until al dente, drain and allow to cool for easier handling
- meanwhile brown beef in large skillet and drain
(I moved the drained meat to a bowl to free up the skillet and cool for a little bit for the sauce but if you have more pots than me, keep it in if you want!)
- while beef is cooling heat some EVOO in skillet and cook garlic for a few minutes
- add sauce and herbs to garlic and simmer on low heat
- throw about 1/4 pound ground beef in sauce to make a meat sauce
- once beef has cooled a little, mix in Italian cheese and breadcrumbs to make a filling
- while marinara is simmering, make the cheese/cream sauce:
- melt butter in sauce pan
- stir in flour to melted butter and cook for a minute or two
- take roux off heat and slowly whisk in the warm milk
- return to low heat and let simmer/reduce for a few minutes (while stuffing noodles)
- add parmesan to white sauce and stir well to melt cheese
- meanwhile, stuff meat mixture in shells and layer in casserole dish
- top with meatsauce then top with cheese sauce
- bake at 350 for about 25 minutes or until hot and bubbly

Comments

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my! But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?   Check !  Cookies?  Don't mind if I do !  Pumpkin?  Well of course !  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try! One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix

Foodbuzz 24x24: A Very Hungry Caterpillar First Birthday Party

It's hard to believe that my baby boy is technically no longer a baby anymore!  It seems like just yesterday I was a nervous wreck on our way to the hospital, and now all of a sudden I'm planning a birthday party! Even before Ty was born though, I knew I wanted to do a Very Hungry Caterpillar party.  I'm not exactly sure what made me think of it, but one day I was sitting in his room and imagining reading him the first book I bought for him.  Yep - The Very Hungry Caterpillar ! There is something about the classic children's book that lends itself very well to entertaining.  Generally speaking, the focal point of any event (aside from the reason for celebration), is the food.    For those not familiar with the book -  The Hungry Caterpillar is all about food!  He eats is way through many different foods, until he's big and strong and becomes a beautiful butterfly.  A perfect metaphor for a young baby.  It's amazing how much such a little guy can eat - but