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How To make Cannelloni (Stuffed Pasta)
Ingredients
1 1/2
cup
flour
1 1/2
teaspoon
salt
5
each
eggs, slightly beaten
1
tablespoon
vegetable oil
1
Water, salted
1/2
cup
onion, chopped
1
each
garlic clove, medium,minced
1/2
teaspoon
basil leaves, crushed
2
tablespoon
butter, or margarine
2
cn
tomatoes, chopped(16oz ea)
1
cn
cheddar cheese soup, (11oz)
1/2
cup
milk
1/2
cup
parmesan cheese, grated
1 1/2
cup
ricotta cheese
1/4
cup
prosciutto, (italian ham)
1/4
cup
hard salami, chopped
Directions:
Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork
to form a firm dough.
Knead on lightly floured board until smooth,
about 5 minutes.
Cover; let dough rest 5 minutes.
Roll dough into a
12x18-inch rectangle; cut into eighteen 4x3-inch
rectangles.
Cover; let dough rest 1 hour.
Boil salted water in a
large pan; cook rectangles of dough, a few
at a time, 5 minutes, or until tender. 7. Rinse in cold water; drain on
damp towel.
Meanwhile, prepare sauce:
A. Cook onion, garlic and basil in butter in a saucepan until tender.
B. Add tomatoes; bring to a boil.
C. Reduce heat; simmer 30 minutes, stirring occasionally.
Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish.
To make filling:
A. Combine soup, milk and parmesan cheese in a bowl.
B. Combine 1/2 cup soup mixture and remaining ingredients in a
saucepan; cook, stirring, until thickened.
To make cannelloni:
A. Spoon 2 tablespoons filling on narrow end of each piece of
pasta; roll up.
B. Place roll-ups, seam-side down, in a baking dish; spoon remaining
soup mixture and sauce over cannelloni.
C. Bake in preheated 350'F. oven 30 to 35 minutes, or until hot. 12.
Serve with additional parmesan cheese.
How To make Cannelloni (Stuffed Pasta)'s Videos
This cannelloni pasta recipe is not only tasty, but also fun to make!
This vegetarian cannelloni recipe with spinach and ricotta is worth trying. Full recipe video here:
Bon appétit!
#unitedcuisines #pasta #italianfood #vegetarian #shorts
Barilla | How to make Cannelloni with spinach & Ricotta sauce
It's a recipe for wonderful.
RECIPE:
Barilla Cannelloni filled with spinach and ricotta
Serves: 6
Preparation time: 30 min
Cooking time: 20 min
Ingredients:
1 box Barilla Cannelloni
1 jar Barilla Ricotta sauce
800g fresh ricotta cheese
4 bunches of English spinach, boiled in salted water, drained and finely chopped
1 egg Extra Virgin Olive oil
1⁄4 teaspoon ground nutmeg
50g grated Parmigiano Regiano
2 tbs pine nuts
Béchamel:
1L milk
50g butter
50g flour
Salt and pepper, to taste
Method for Béchamel:
1. Gently bring milk to the boil. In a separate saucepan, gently melt the butter. Add flour and cook over low heat for a few minutes.
2. Once milk is boiling, transfer a little at a time to the butter mixture, continuously whisking to prevent lumps. Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve to remove any lumps.
To prepare the cannelloni:
1. In a large bowl mix the ricotta cheese with spinach, a little salt and pepper, nutmeg, egg and Grana Padano cheese. Fill cannelloni with the ricotta mix.
2. Evenly spread half of the béchamel across the bottom of a large baking tray. Place the cannelloni on top and then cover with the remaining béchamel.
3. Add the Barilla Ricotta sauce on top, spread evenly and sprinkle with pine nuts. Bake for 20 minutes, then allow to rest for 10 minutes before serving.
Chef's tip - use a piping bag for easy filling
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Cannelloni pasta | short version
homemade Cannelloni pasta with meat and cheese
entire recipe link
Stuffed Manicotti Recipe
Today I would like to share with you my Stuffed Manicotti recipe.
Written recipe:
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How to Make Stuffed Shells
If you need the perfect weeknight dinner, these Stuffed Shells are for you. Filled with three types of cheeses and baked with marinara sauce and more cheese until golden brown, these stuffed pasta shells are always a crowd-pleasing meal. Saucy, cheesy, and filling, this recipe is the definition of comfort food!
RECIPE:
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Best Manicotti Recipe Ever
Manicotti (the Italian-American version of cannelloni) are stuffed pasta tubes filled with creamy ricotta, mozzarella, and various other ingredients. I made a basic but super tasty one with the addition of egg, parsley, Pecorino Romano, and Parmigiano Reggiano cheese. This is part 5/5 of the Sunday Dinner series.
WATCH THE FULL SUNDAY DINNER SERIES!
ALSO, WATCH THE FULL MEAT SAUCE SERIES!
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GEAR OFTEN USED IN VIDEOS (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
12 Quart Pasta Pot:
Mixing Bowls:
Pasta Spider:
Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
Cento Plum Tomatoes:
PRINTABLE RECIPE:
INGREDIENTS:
▪8 ounces manicotti tubes
▪5 cups Sunday sauce * from episode 1*
or a quick marinara
▪1 pound ricotta
▪1 pound block mozzarella - 1/3 grated, 2/3 cut into small cubes
▪1/2 cup grated Pecorino Romano - grated
▪1/2 cup Parmigiano Reggiano
- grated
▪1 large egg
▪1/2 cup minced fresh parsley
▪salt and pepper to taste
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