Cannelloni
A rich meat filled pasta with a red marinara and bechamel sauce. This recipe uses store bought marinara sauce, however I have also included my recipe. Allow additional time for marinara sauce to be cooked before starting to make the finished product.
Yield: 4 2 each
Cost: $8.00
Equipment
- 1 8" x 14" Glass baking dish
Materials
- 1 Pkg Cannelloni Noodles
- 8 Ounces Shredded Mozzarella
- 16 Ounces Marinara sauce Use your favorite brand or use my recipe below.
- 1/2 Pound Ground Beef Minced
- 1/2 Pound Ground Chicken Minced
- 1/2 Pound Ground Veal Minced
- ½ Diced Onion Diced
- 2 Cloves Garlic clove Minced
- 1 tsp Oregano
- 1 tsp Basil
- 1 10 oz Frozen Spinach Fresh can be also used
Bechamel sauce
- 2 Tbs Butter
- 2 Tbs Flour
- 2 Cloves Garlic Minced
- 1 Cup Milk/Cream Use Cream of Half and Half for a richer sauce
- ½ tsp Salt
- 1 Pinch Nutmeg
- ¼ Cup Grated parmesan cheese
Marinara
- 1 14 Oz Whole tomatoes
- 2 Tbs Olive Oil
- ½ Finely Chopped Onion
- 4 Cloves Garlic Minced
- 1 Tbs Basil Fresh 1 tsp dried
- 1 Tbs Oregano Fresh 1 tsp dried
- 1 leaf Bay
Instructions
Cook Pasta
- Fill a large pot with water and lightly salt (optional). Cook on medium high until boiling. Add pasta and cook for about 12 minutes. Drain and rinse and leave in cold water until needed.
Prepare Filling
- Brown ground beef, veal and chicken until thoroughly done and let cool slightly. Put in blender or food processor until finely ground. Sauté onions on medium low heat in about 2 tbs of olive oil until tender, approx. 8 minutes. Add garlic and cook for additional 2-3 minutes. Add frozen spinach, oregano, basil. Salt to taste. Simmer until spinach is just heated through. Add meats and simmer on low for about 5 minutes
Prepare Bechamel
- In a small saucepan melt butter on medium low heat. Add garlic and cook for 2-3 minutes. Add flour.to create roux, add milk/cream stirring constantly to infuse together. Add nutmeg and salt. Cook, stirring constantly until it thickens, then add parmesan cheese. Put a lid on and set aside.
Assembly
- Fill cannelloni tubes with a spoon or pastry bag. Place in small oval baking dish that hold 2 tubes if available or any baking dish. Cover with ample amount of marinara and top with desired amount of bechamel sauce. Top with shredded mozzarella, Provel or provolone cheese. Bake at 350° for about 30 minutes until cheese is lightly brown.
Optional if desired
Marinara
- Place olive oil in a sauté pan on medium low heat. Add onions and cook for 6-8 minutes until they have softened. Add garlic and saute for an additional 1-2 minutes. Add diced tomatoes, basil, bay leaf and oregano. Bring to a low boil then reduce to simmer. Cook for 1-2 hours until sauce has thickened. Use immersion blender to smooth to your desired chunkiness.