Pasta Grannies discovers Marie's manicotti savoury crepes!
When Italy's favourite crepes, crespelli, travelled to America their name changed to manicotti. And Maria, a second generation Italian from Staten Island, still makes them the way her grandmother did. They are still a popular supper dish in her family.
Magical Manicotti
Homemade Manicotti Shells filled with Italian Sausage and three cheeses - what's magic? You'll see!
This Manicotti is Delicious Magic
Want the recipe? Go to our site! If your house is like ours, any combination of pasta, marinara sauce, and meat is a no-brainer. The magic in this one comes in how easy it is to put together. One pan, one dish, one bowl, and voila! It also disappears before your eyes once it gets to the table.
Find more amazing recipes and videos at kosher.com!
???? Double Stuffed Cannelloni #SHORTS
Find the full recipes, with quantities and step-by-step instructions at
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Cannelloni with Meat Filling in the Oven
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Cannelloni with Meat Filling in the Oven
Ingredients:
* 800 ml milk
* 40 g butter
* 50 g all-purpose flour
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1/2 tsp paprika
* 150 g cannelloni pasta
* 600 g ground meat (beef preferred)
* 1/2 onion, finely chopped
* 1 clove garlic, minced
* 300 g tomato sauce
* 100 g grated hard cheese
* Dry spices (to taste)
* Salt (to taste)
* 1 pack of mozzarella cheese (optional)
Instructions:
* Choose any type of ground meat, preferably beef, for a more Italian flavor. If you don't have tomato sauce, you can use tomatoes in their own juice or tomato paste. Select your preferred spices and any type of hard cheese.
* Peel and finely chop the onion and garlic. Sauté them over low heat in vegetable oil until translucent. Add the ground meat and break up any large chunks with a wooden spoon. Cook the meat for about 5-7 minutes until it changes color.
* Add the tomato sauce or tomatoes in their own juice to the meat mixture. Season with salt, black pepper, and dry spices according to your taste. Stir and simmer the meat sauce over medium heat until the liquid evaporates, about 5-10 minutes depending on the consistency of the tomato sauce. Allow the meat mixture to cool.
* Meanwhile, prepare the béchamel sauce. In a saucepan with a thick bottom, melt the butter over low heat. Add the flour and cook, stirring constantly, for a few minutes. Warm the milk and gradually pour it into the flour mixture, whisking constantly. Increase the heat to medium and bring the sauce to a boil. Season with salt and nutmeg. Cook the sauce, stirring constantly, for 3-5 minutes until slightly thickened. Let the sauce cool.
* Start stuffing the cannelloni with the cooled meat mixture. Fill the pasta shells so that they are completely filled with the filling, being careful not to break them. It's convenient to start stuffing the cannelloni by placing them vertically on a plate. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
* Carefully select a baking dish that will accommodate the cannelloni in a single layer, tightly packed. Pour the béchamel sauce into the baking dish, covering the bottom completely. Arrange the stuffed cannelloni in a single layer.
* If necessary, you can place the cannelloni in the dish in a random pattern, but make sure they are in a single layer and fully covered with sauce.
* Pour the remaining béchamel sauce over the cannelloni. If the pasta is not fully covered with sauce, it may dry out in the oven and lose its flavor. Sprinkle the top with grated cheese and mozzarella, if desired. Place the dish in the preheated oven and bake for 30-35 minutes until golden brown.
* Remove the baked cannelloni with meat from the oven and let them cool slightly.
Enjoy your meal and have a great time! ❤️
Davinci's Seafood Crepes
At our Roswell location we are featuring a decadent combination of savory crepes stuffed with a seafood medley in a rich, thick bechamel sauce. These crepes are then topped with a tarragon chardonnay sauce and served with a side of vegetable orzo.