Mini Canneloni Bake Recipes

Steps:

• In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
• To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
• In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
• Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

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.

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.

Steps:

• Cook ziti as directed on package to a little more than adente.
• Brown ground chicken with onion, salt and pepper and garlic in a large skillet.
• In a separate skillet melt butter and add flour to make a rue. Add milk slowly, whisking together. Add nutmeg, salt and pepper.
• Heat spinach in microwave. Drain and pat dry. Add to meat skillet.
• Add ziti to meat and spinach and stir. Pour sauce over and stir.
• Put in a casserole and stir again. Put cheese on top of casserole and put in oven under broiler just until bubbly and brown.

Steps:

• Pre-heat the broiler. Place a large pot of salted water over high heat and bring it up to a boil. Cook the pasta to al dente, according to package directions. Drain and reserve in the pot it was cooked in. While the pasta is cooking, place a large skillet over medium-high heat with 2 tablespoons of EVOO, about two turns of the pan. Add the ground meat to the pan and cook, breaking it up with a wooden spoon, until evenly browned throughout, about 6-7 minutes. Add the onion and garlic to the pan and continue cooking until the onion has softened, 6-7 minutes. Add the spinach and cook for about 1 minute to heat through, then season the mixture with salt and freshly ground black pepper. While the onion is cooking, place a medium size pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook the mixture for about 1 minute. Whisk the milk into the butter- flour mixture and cook until the liquid has thickened up. Season the sauce with nutmeg, salt and freshly ground black pepper. Add the meat-onion mixture and the sauce to the pot with the cooked pasta and stir to evenly combine. Transfer the mixture to a casserole dish and sprinkle the grated cheese over the top. Place the dish under the broiler until the cheese is melted and golden brown.

Steps:

• Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid. Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.
• To make a bechamel sauce:
• Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.
• Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.
• Preheat oven to 400*. Spread 3/4 cup of the reserved bechamel sauce on the bottom of a 9x13" oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.
• Nestle the cannelloni in the sauce and cover with remaining bechamel sauce.
• Top with mozzarella and parmesan cheese and a sprinkling of oregano.
• Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.

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.