Cannelloni

2015-02-01

My adaptation of Noreen MacDougall’s recipe. A do ahead recipe with flavour that pleases the fussiest Italian  This recipe serves 10

Ingredients

  • Tomato Sauce Tomato products, canned, sauce
  • 2 Tbs olive oil Oil, olive, salad or cooking
  • 1 cup finely chopped onions Onions, raw
  • 4 cloves garilc, chopped
  • 4 cups italian plum tomatoes, chopped
  • 6 Tbs tomato paste Tomato products, canned, paste, with salt added
  • 3 Tbs fresh basil, chopped Spices, basil, ground
  • 1 Tbs dried oregano Spices, oregano, ground
  • 2 tsp sugar Sugars, granulated
  • 1 tsp salt Salt, table
  • freshly ground pepper Spices, pepper, black
  • FILLING Pie fillings, canned, cherry
  • 2 Tbs olive oil Oil, olive, salad or cooking
  • 1/2 cup finely chopped onion Onions, raw
  • 2 tsp finely chopped garlic Garlic, raw
  • 1 10 oz package Frozen chopped spinach, defrosted,squeezed completely dry and finely chopped
  • 2 Tbs butter Butter, without salt
  • 2 lbs ground beef Beef, ground, lean, (approximately 21% fat), raw
  • 1 chicken liver (optional) Chicken, liver, all classes, cooked, pan-fried
  • 10 Tbs freshly grated parmesan cheese Cheese, parmesan, grated
  • 4 Tbs heavy cream Cream, fluid, heavy whipping
  • 3 large eggs, lightly beaten Egg, whole, raw, fresh
  • 1 tsp dried oregano Spices, oregano, ground
  • 1 tsp salt or to taste Salt, table
  • freshly ground pepper Spices, pepper, black
  • SAUCE Sauce, Worcestershire
  • 8 Tbs butter Butter, without salt
  • 8 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 2 cups flour Wheat flour, white, all-purpose, enriched, unbleached
  • 2 cups heavy cream Cream, fluid, heavy whipping
  • 1 1/2 tsp salt Salt, table
  • 1/2 tsp white pepper Spices, pepper, white
  • 1/4 tsp grated nutmeg Spices, nutmeg, ground
  • PASTA
  • 1 box oven ready Cannelloni( I could not find this so I used jumbo shells instead)

Method

Step 1

SAUCE: Heat oil ,add onions & garlic. Cook until just transparent. Add tomatoes, tomato paste, seasonings. Simmer for about 40 mins. Can be made well ahead and freeze.

Step 2

FILLING: Heat oil, add onions & garlic. Cook until onions are transparent. Stir in Spinach. Cook for 3 mins. When ALL moisture has boiled away & spinach sticks lightly to pan. Transfer to large bowl.

Step 3

Melt 1 TBSP butter in same skillet and brown meat, stirring constantly to break up any lumps. Add to spinach in bowl.

Step 4

Melt ! more tbsp. butter in skillet and cook chicken livers turning frequently, until firm but still pink in the centre. Chop finely add to mixture

Step 5

In bowl along with parmesan cheese, cream eggs and oregano, salt & pepper.( Can be done a day ahead and refigerate ) Cool and stuff with your fingers

Step 6

SAUCE: Melt butter over moderate heat. Remove pan from heat and stir in flour. Pour in milk and cream all at once whisking constantlywith whisk until partially dissolved and well blended. Return pan to high heat & cook, stirring constantly with whisk. Bring to boil, reduce heat simmer, stirring 2-3 mins until thick enough to coat wires of whisk.

Step 7

Remove and season with salt, pepper& nutmeg (Can be done a day ahead but cover right down to surface to avoid a scum from forming. Refrigerate)

Step 8

TO ASSEMBLE: In a 10x15 ocvenproof casserole. Place 1/2 tomato Sauce in bottom of dish. Add layer of stuffed cannelloni. Spread with all besciamella sauce over stuffed shells

Step 9

Pour rest of tomato sauce over besciamella sauce. Grate 1 cup freshly shredded parmesan cheese and sprinkle over the top.

Step 10

Cover with foil--place in fridge overnight. Next day preheat oven to 375. Bake covered for approximately30-40mins or until cheese is meltedand sauce is bubbling.

Step 11

Slide baking dish under broiler for 1-2 mins to brown top

[tips]

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