Ingredients
-
2
-
1/4
-
1
-
1 1/2
-
1/2
-
1/2
-
2
-
2
-
1
-
1
-
200
-
796
-
2
-
-
Directions
Italian Cannelloni, I’v had this recipe for 20 years It was given to me by my Brother in laws mother (Italian) I have on occassion substitued the ground beef and pork for ground chicken and/or turkey Everyone in my family drools when they know I’m making it , This was really tasty used a store mix of 4 cheeses (emmental, parmesan, mozzarella and something else) and I also added Ricotta cheeseto the beef mixture by mistake It was great fast since I didn’t have to cook the manicotti ahead Thanks , This dish was absolutely delicious! I cooked the cannelloni before stuffing them and had a little problem keeping them from falling apart I should have followed the recipe as posted my bad I think next time I will try using the jumbo shells and stuff them I made with recipe#92096 for the spaghetti sauce It was perfect for this recipe Thanks for posting
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Steps
|
1
Done
|
In Oil in a Large Frypan, Cook and Stir Onion, Garlic Until the Onion Is Tender. |
|
2
Done
|
Add Beef and Pork and Continue Cooking Until Beef Is Brown. Remove from Heat and Drain Excess Oil. |
|
3
Done
|
Mix in Half the Parmesan Cheese, Cream, Eggs and Seasonings. |
|
4
Done
|
When Cool Enough to Handle, Stuff Uncooked Cannelloni Noodles With Mixture. Spread a Thin Layer of Sauce on the Bottom of a 3.5 Litre Pan. Arrange Stuffed Cannelloni in a Single Layer and Pour Remaining Sauce Over, Being Certain to Cover All the Pasta. |
|
5
Done
|
Sprinkle With the Remaining Parmesan and Dot With Butter. |
|
6
Done
|
Cover With Foil and Bake at 375 F For 55 -60 Minutes or Until Tender When Pierced With a Fork. (during Last 10 Minutes Shredded Mozzeralla Can Be Sprinkled on Top and the Foil Removed If Desired.). |
