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How To make Julian's Cheese Manicotti
SAUCE:
1 lg Onion; chopped
1 Garlic clove; pressed
2 T Olive oil
12 oz Tomato paste
24 fl ;Water
2 T Oregano, fresh; chopped
1 sm Bay leaf
1 ts Salt
1/2 ts Pepper, black
PASTA:
1 ts Olive oil
14 Manicotti noodles
FILLING:
1 1/2 c Ricotta
6 lg Egg
1/4 lb Fontina; grated
1/4 lb Mozzarella; grated
1/3 lb Parmesan; grated
6 T Butter, sweet; softened
1 ts Salt
3/4 ts Pepper, black
2 T Basil, fresh; finely chopped
Parmesan; for sprinkling Preheat the oven to 350 F. To make the sauce, gently saute the onion and garlic in the olive oil in a saucepan over medium heat until the onion is translucent, about five minutes. Add the tomato paste and stir. Slowly add the water and stir. Add the seasonings and allow the sauce to simmer while preparing the manicotti and filling. Manicotti: Bring a large pot of water to the boil, add the olive oil, and drop in the manicotti. Cook al dente, about 12 minutes. Drain and refresh under cold running water. Set aside. Filling: beat the ricotta with the eggs until combined in the large bowl of an electric mixer. Add the grated cheeses and softened butter, beat until combined. Add the salt, pepper and basil. Beat on low just until everything is combined. Gently fill the cooked manicotti with the cheese mixture and arrange in two greased 9"x13" pans. Cover the pasta in each pan with half the sauce; sprinkle on additional parmesan. Bake for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling. ---*The Cereal Murders* Diane Mott Davidson
How To make Julian's Cheese Manicotti's Videos
Pasta Grannies enjoy Ernestina's spinach and meat cannelloni!
There are lots of recipes for cannelloni, and this is Ernestina's: she makes a spinach dough, fills them with a pork, chicken and cheese filling, and then bakes them in a mixture of a pork and chicken ragu and béchamel sauce. It's easy to do, even though it involves several stages like lasagna.
Ernestina makes a large quantity of dough - I think if you halved her quantities you would still have plenty for 6 people. Thus use:
400g 00 flour, 3 eggs and 25g of spinach (cooked, chopped, squeezed dry and blitz it with the eggs before adding to the flour)
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Lentil, Mushroom and Spinach Cannelloni | Vegan Friendly
Cannelloni with lentil, mushroom and spinach filling topped with cheesy breadcrumbs and served with garlic bread and fresh tomatoes.
Chef Julian Robinson
Foodlo.cz
Music: Wallpaper Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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Chicken Cacciatore
1 Pack chicken thighs
1 white onion
1 tbsp garlic
1 tbsp red and green pepper
Salt and pepper to taste
1 hot red pepper
1 tsp garlic and pepper seasoning
Cook 45 minutes to 1 hour