THREE MEAT CANNELLONI BAKE
This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed.
Provided by MARBALET
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h40m
Yield 6
Number Of Ingredients 25
Steps:
- Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
- Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
- Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
- Combine the tomato sauce and cream, set aside.
- Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
- Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
- Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.
Nutrition Facts : Calories 861.1 calories, Carbohydrate 51.4 g, Cholesterol 250.3 mg, Fat 50.3 g, Fiber 4.5 g, Protein 47.2 g, SaturatedFat 21.9 g, Sodium 1338.9 mg, Sugar 11 g
BEEF CANNELLONI
This is easier than you think to make and is so delicious, make double and pop one in the freezer
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 12
Steps:
- For the filling, dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned - about 10 mins. Remove and set aside. Add the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then tip in the beef and 1½ jars of the passata sauce and the sugar. Simmer for 20 mins while you make the white sauce.
- Heat the butter in a small pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring. Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.
- To assemble, pour the remaining tomato sauce into the base of 2-3 large baking dishes or 12 individual ovenproof dishes or foil containers. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Parmesan. If freezing, allow to cool, then freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden. Defrost frozen cannelloni thoroughly, then cook as above for 50 mins-55 mins (or see tip).
Nutrition Facts : Calories 479 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.28 milligram of sodium
CANNELLONI
Two sauces make this satisfying dish doubly delicious!-Susan Longyear, Washington, Virginia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.
Nutrition Facts : Calories 443 calories, Fat 28g fat (15g saturated fat), Cholesterol 128mg cholesterol, Sodium 817mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
CANNELLONI WITH BEEF
Stuffed pasta, of any variety, is adored in Italy and it is served on special occasions and on ordinary Sundays. Stuffed pasta includes ravioli, tortellini, lasagna, cannelloni, manicotti, etc. The cannelloni with beef.
Provided by Timothy H.
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Add garlic and onion to a large pan and cook until soft over a medium heat. Add the ground beef and cook about 3/4 of the way through. Remove the mixture and let cool.
- In a large bowl mix the ground beef mixture, bread crumbs, parsley, oregano and salt and pepper. Add grated cheese, white wine and egg. Mix well by hand and let sit for 10-15 minutes.
- Heat your oven to 350°F Fill the dry cannelloni shells with the ground beef mixture pushing, using the end of a wooden spoon to push the mixture through. Create a base layer of tomato sauce in your oven proof dish and create a single layer of cannelloni. Spoon more tomato sauce over the cannelloni, ensuring they are well covered (the sauce will do the cooking) Sprinkle the cannelloni with grated Grana Padana cheese . Cover with foil and bake in a preheated oven at 350 ?F for 25-30 minutes. Remove and let sit for 10 minutes prior to serving.
Nutrition Facts : Calories 339.2, Fat 23.9, SaturatedFat 8.6, Cholesterol 94.5, Sodium 291.9, Carbohydrate 8.7, Fiber 0.8, Sugar 1.3, Protein 20
More about "beef cannelloni bake recipes"
BAKED BEEF CANNELLONI - FOOD MEANDERINGS
From foodmeanderings.com
5/5 (1)Total Time 1 hr 20 minsCategory Dinner, Entree, Main CourseCalories 157 per serving
- Preheat oven to 350 degrees F. Spray two 9 X 13 inch baking dishes (lasagna dishes) with non-stick cooking spray.
- In a frying pan, over medium heat, sautee onions, celery and grated carrot with olive oil until soft.
- Place diced canned tomatoes with liquids in food processor and add garlic and onion, basil leaves , parmesan cheese, white wine and whipping cream. * I also do this in 2 batches
BAKED BEEF AND CHEESE MANICOTTI (CANNELLONI) - SKINNYTASTE
From skinnytaste.com
4.9/5 (38)Total Time 1 hr 15 minsCategory DinnerCalories 438 per serving
- Heat a heavy medium skillet over high heat. Add the ground beef, season with salt and pepper. Saute until the meat browns, drain then add the onion and garlic, cook until translucent, about 5 minutes. Remove from the heat, and cool.
- In a medium bowl, combine the ricotta cheese, cooled ground beef, parsley, 1 cup mozzarella cheese, Parmesan cheese, egg, salt and black pepper. Transfer the a piping bag or gallon size ziplock bag, with a 1/2 inch hole snipped off the corner and stuff each uncooked manicotti shell with about generous 1/4 cup each.
- Spread 1 cup of the sauce mixture into a greased 13x9-in. baking dish. Arrange stuffed manicotti shells in a single layer over sauce. Top with remaining sauce. Cover tight with foil and bake at 375F until pasta is tender, 60 to 65 minutes, until the pasta is tender and cooked. Uncover; sprinkle with remaining cheese and bake covered 3 minutes longer or until cheese is melted.
CANNELLONI DI CARNE (BEEF CANNELLONI) RECIPE - GREAT …
From greatitalianchefs.com
Servings 4Estimated Reading Time 2 minsCategory Main
DELICIOUS BEEF CANNELLONI RECIPE - COOK.ME RECIPES
From cook.me
BAKED BEEF CANNELLONI RECIPE — EATWELL101
From eatwell101.com
BEEF CANNELLONI BAKE | PUNCHFORK
From punchfork.com
SPINACH BEEF CANNELLONI (MANICOTTI) | RECIPETIN EATS
From recipetineats.com
BAKED BEEF CANNELLONI | CANNELLONI RECIPES, RECIPES, BEEF
From pinterest.com
BAKED BEEF AND MUSHROOM CANNELLONI RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
TOP 46 STUFFED CANNELLONI RECIPE RECIPES - HOLA.CHURCHREZ.ORG
From hola.churchrez.org
TOP 43 BEST CANNELLONI RECIPE EVER RECIPES
From mlarakewong.jodymaroni.com
BEEF CANNELLONI BAKE RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
BAKED BEEF CANNELLONI RECIPE - EASY RECIPES
From recipegoulash.cc
TOP 50 BEEF CANNELLONI RECIPE RECIPES
From laurent490.dixiesewing.com
BEEF CANNELLONI BAKE RECIPE - EASY RECIPES
From recipegoulash.cc
BEEF CANNELLONI BAKE RECIPE | RECIPES, FOOD, FOOD PROCESSOR RECIPES
From pinterest.com
BAKED HAMBURGER AND POTATO CASSEROLE - BUTTER & BAGGAGE
From butterandbaggage.com
EASY BEEF CANNELLONI
From msn.com
You'll also love