Cannelloni

"An old family recipe originally from an old Woman's Weekly recipe book - Its a wonderfully tasty meal, with the cannelloni (or manicotti) tubes stuffed with meat and spinach and with the sauces creates a delectable, Italian meal enjoyed by everyone."
 
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photo by JoyfulCook photo by JoyfulCook
photo by JoyfulCook
photo by DailyInspiration photo by DailyInspiration
photo by JoyfulCook photo by JoyfulCook
Ready In:
2hrs 5mins
Ingredients:
31
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ingredients

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directions

  • MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
  • Add meat and cook until browned.
  • Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
  • Add chopped spinach and combine.
  • Combine egg and cream, stir into meat mixture and season. Set aside.
  • TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
  • Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
  • BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
  • Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
  • Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
  • ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
  • Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
  • Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
  • Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
  • Serve with Salads, Crusty bread and a nice glass of red wine.

Questions & Replies

  1. No other meat with great.beef?
     
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Reviews

  1. A good recipe to start with to modify. It needs more spices (double the basil, garlic and oregano).
     
  2. This is a very good quality, although basic, Cannelloni. I made it this time using Gardein brand vegetarian beef meatballs, which I cooked just like ground beef. Of course, you can add fresh herbs such as some fresh basic, fresh thyme, rosemary, and fresh sage, to really make the flavors explode. I also just used a jarred alfredo sauce instead of a bechamel, so save time. It still turned out really nice. Just play with the ingredients - and use fresh herbs and fresh tomatoes whenever you are able and it will make a BIG difference in the final product!
     
  3. This turned out reasonably well, but would benefit from several tweaks to increase flavour. As written, it's a confusing recipe between the ingredients list, and the errors in the method... I'll try to make some edits.
     
  4. We enjoyed this cannelloni dish very much; especially the bechamel and tomato sauce combination. I had some creamed spinach on hand so I used it in place of regular frozen spinach and left off the additional cream and egg. I also used an organic basil tomato pasta sauce vs. making the tomato sauce due to time constraints, but definitely took the time to make the bechamel sauce which I added parmesan cheese to as well. Perfect with a salad and some garlic bread. Made for Make My Recipe Reunion Tag game, November, 2012.
     
  5. takes a good bit of time to make, but tastes absolutely gorgeous..the whole family loved it!
     
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RECIPE SUBMITTED BY

We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too
 
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