{"id":257,"date":"2024-09-28T22:58:01","date_gmt":"2024-09-29T04:58:01","guid":{"rendered":"https:\/\/ldwillen.com\/?p=257"},"modified":"2024-09-28T22:58:01","modified_gmt":"2024-09-29T04:58:01","slug":"baked-cannelloni-2","status":"publish","type":"post","link":"https:\/\/ldwillen.com\/?p=257","title":{"rendered":"Baked Cannelloni"},"content":{"rendered":"
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Cannelloni<\/h2>\n
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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.<\/span><\/div>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Active Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Italian<\/span><\/div><\/div>\n
Yield: <\/span>4<\/span> 2 each<\/span><\/span><\/div>\n\n\n
Cost: <\/span>$8.00<\/span><\/div>\n

Equipment<\/h3>
  • 1 8" x 14" Glass baking dish<\/div><\/li><\/ul><\/div>\n

    Materials<\/h3>
    • 1<\/span> Pkg<\/span> Cannelloni Noodles<\/span><\/li>
    • 8<\/span> Ounces<\/span> Shredded Mozzarella<\/span><\/li>
    • 16 <\/span> Ounces<\/span> Marinara sauce<\/span> Use your favorite brand or use my recipe below.<\/span><\/li>
    • 1\/2<\/span> Pound<\/span> Ground Beef<\/span> Minced<\/span><\/li>
    • 1\/2<\/span> Pound<\/span> Ground Chicken<\/span> Minced<\/span><\/li>
    • 1\/2<\/span> Pound<\/span> Ground Veal<\/span> Minced<\/span><\/li>
    • \u00bd<\/span> Diced<\/span> Onion<\/span> Diced<\/span><\/li>
    • 2<\/span> Cloves<\/span> Garlic clove<\/span> Minced<\/span><\/li>
    • 1<\/span> tsp<\/span> Oregano<\/span><\/li>
    • 1<\/span> tsp<\/span> Basil<\/span><\/li>
    • 1<\/span> 10 oz<\/span> Frozen Spinach<\/span> Fresh can be also used<\/span><\/li><\/ul><\/div>

      Bechamel sauce<\/h4>
      • 2<\/span> Tbs<\/span> Butter<\/span><\/li>
      • 2 <\/span> Tbs<\/span> Flour<\/span><\/li>
      • 2<\/span> Cloves<\/span> Garlic Minced<\/span><\/li>
      • 1<\/span> Cup<\/span> Milk\/Cream<\/span> Use Cream of Half and Half for a richer sauce<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> Salt<\/span><\/li>
      • 1<\/span> Pinch<\/span> Nutmeg<\/span><\/li>
      • \u00bc<\/span> Cup<\/span> Grated parmesan cheese<\/span><\/li><\/ul><\/div>

        Marinara<\/h4>
        • 1<\/span> 14 Oz<\/span> Whole tomatoes<\/span><\/li>
        • 2<\/span> Tbs<\/span> Olive Oil<\/span><\/li>
        • \u00bd<\/span> Finely Chopped Onion<\/span><\/li>
        • 4<\/span> Cloves<\/span> Garlic Minced<\/span><\/li>
        • 1<\/span> Tbs<\/span> Basil Fresh<\/span> 1 tsp dried<\/span><\/li>
        • 1 <\/span> Tbs<\/span> Oregano Fresh<\/span> 1 tsp dried<\/span><\/li>
        • 1 <\/span> leaf <\/span> Bay <\/span><\/li><\/ul><\/div><\/div>\n

          Instructions<\/h3>

          Cook Pasta<\/h4>
          • 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.<\/span><\/div><\/li><\/ul><\/div>

            Prepare Filling<\/h4>
            • Brown ground beef, veal and chicken until thoroughly done and let cool slightly. Put in blender or food processor until finely ground. Saut\u00e9 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<\/span><\/div>
              \"\"<\/div> <\/li><\/ul><\/div>

              Prepare Bechamel<\/h4>
              • 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.<\/span><\/div>
                \"\"<\/div> <\/li><\/ul><\/div>

                Assembly<\/h4>
                • 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\u00b0 for about 30 minutes until cheese is lightly brown.<\/span><\/div>
                  \"\"<\/div> <\/li><\/ul><\/div>

                  Optional if desired<\/h4>
                    <\/ul><\/div>

                    Marinara<\/h4>
                    • Place olive oil in a saut\u00e9 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.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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