Thursday, November 1, 2012

Cannelloni with a Meat Filling

Cannelloni with a Meat Filling
(6-8 servings)


2 tbsp. Extra Virgin Olive Oil
1 medium Yellow Onion, very finely chopped
¾ lb. Lean Ground Beef
¼ lb. Cooked Ham, finely chopped
1 tbsp. Fresh Parsley, chopped
2 tbsp. Tomato Paste
1 tbsp. Warm Water
1 large Fresh Egg
1 tsp. Salt
½ tsp. Black Pepper
1 box Pasta Tubes
3 ½ cups Béchamel Sauce, warm (see recipe on blog next day)
½ cup Grated Parmesan Cheese
3 tbsp. Butter (more to grease baking dish)


In a 3 qt. sauce or sauté pan, heat oil over medium heat and add the onions.  Sauté for about 5 minutes or until onions become translucent.  Next add the ground beef crumbling as you add it to the pan.  Cook ground beef until all the pink is gone.  Remove from heat and place in a large bowl.  Add the ham and parsley to the meat mixture and combine.  In a small bowl combine the tomato paste and water before adding the egg.  After mixing together add this to the meat mixture and season with the salt and pepper.  Mix well and then set the meat mixture aside.  Cook the pasta tubes according to package directions.  While pasta is cooking grease a 9x13 baking dish with the butter and spread 3 tbsp. of Béchamel sauce over bottom of the dish.  Also combine 1/3 of Béchamel sauce with the meat mixture.  Take one paste tube at a time, fill with meat mixture and arrange in the baking dish.  Once all the tubes have been filled with the mixture, top them with the remaining Béchamel sauce.  Now sprinkle the cheese over the sauce and dot with the butter.  Place in a pre-heated 425 degree oven uncovered for 20-25 minutes or until bubbling and lightly browned.  Remove the dish from oven and let rest for 5-10 minutes before servings

Note:               This recipe was made with dry pasta tubes instead of pasta sheets.  Typically cannelloni is made with pasta sheets and manicotti is made from dry pasta tubes.  They are truly interchangeable for either and the tubes are easier to find.

Ideas for Future Efforts

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