How to Make Perfect Cannelloni | Pasta Grannies
It's time for a cannelloni revival! Chef and teacher Carla Tomasi's recipe is delicious. It's easier than ravioli and lighter than lasagna.
Notes on this recipe:
Carla's rule of thumb when making pasta dough is: weigh your eggs. Then to calculate the flour, double this amount and subtract 10 grams. So in this video, the 3 eggs were 168g and Carla added 326g of 00 flour.
For the filling you need:
300g chard or chard and spinach - picked over and cleaned weight
250g cows milk ricotta - well drained (or sheep's milk - more flavour but also more watery)
4 tablespoons grated parmigiano reggiano
several scrapes of nutmeg, salt and pepper
a tablepspoon of chopped fresh marjoram
For the thin béchamel sauce:
300ml full fat milk
30g butter
20g plain flour
Salt and black pepper
Lemon zest
Few mint leaves- chopped
Carla teaches at the Latteria Studio in Rome and you can find out more about her classes here:
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Best Manicotti Recipe Ever
Manicotti (the Italian-American version of cannelloni) are stuffed pasta tubes filled with creamy ricotta, mozzarella, and various other ingredients. I made a basic but super tasty one with the addition of egg, parsley, Pecorino Romano, and Parmigiano Reggiano cheese. This is part 5/5 of the Sunday Dinner series.
WATCH THE FULL SUNDAY DINNER SERIES!
ALSO, WATCH THE FULL MEAT SAUCE SERIES!
SUPPORT ON PATREON:
GEAR OFTEN USED IN VIDEOS (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
12 Quart Pasta Pot:
Mixing Bowls:
Pasta Spider:
Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
Cento Plum Tomatoes:
PRINTABLE RECIPE:
INGREDIENTS:
▪8 ounces manicotti tubes
▪5 cups Sunday sauce * from episode 1*
or a quick marinara
▪1 pound ricotta
▪1 pound block mozzarella - 1/3 grated, 2/3 cut into small cubes
▪1/2 cup grated Pecorino Romano - grated
▪1/2 cup Parmigiano Reggiano
- grated
▪1 large egg
▪1/2 cup minced fresh parsley
▪salt and pepper to taste
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#manicotti
Sausage Stuffed Cannelloni Recipe? - Or? - Sausage Stuffed Manicotti Recipe? Glen And Friends
Sausage Stuffed Cannelloni Recipe? - Or? - Sausage Stuffed Manicotti Recipe? Glen And Friends
What do you call it where you live? How do you make Stuffed Cannelloni, or how do you make Stuffed Manicotti?
For the tomato sauce:600g tomato passata
10 mL (2 tsp) oregano
Pinch hot pepper flakes
4 basil leaves, shredded
2 garlic cloves, minced
1 - 398 mL can Roma or cherry tomatoes
Salt and pepper to taste
For the filling:
400g Italian sausages, skins removed
2 shallots, finely chopped
2 celery stalks, finely chopped
1 bell pepper, chopped
100 mL red wine
454g ricotta
150g parmesan, finely grated
1 egg
100g breadcrumbs
Salt and pepper to taste
14 dried cannelloni / manicotti
200g mozzarella
Method:
Preheat oven to 180ºC (350ºF).
Set a pot of salted water to boil.
Make the tomato sauce in a medium saucepan over medium heat.
Add the passata, garlic and basil, oregano, hot pepper flakes, and chunky canned tomatoes.
Bring to a simmer and cook while you make the filling.
Brown the sausage meat in a heavy fry pan, then remove the meat to a plate and set aside.
To the same pan add the shallots, celery and bell pepper; sauté, until softened.
Add the wine and cook until reduced by half; return the sausage meat to the pan and cook slowly, on a medium heat, until the mixture is reduced.
In a small bowl mix the ricotta, egg, warm, and bread crumbs.
Remove the sausage mixture from the heat, allow to cool slightly, then stir in the ricotta mixture.
Spoon a layer of sauce into the bottom of a 9x13 baking dish.
Par boil the cannelloni / manicotti tubes, then fill with the sausage mixture; either with a piping bag or a spoon.5 To fill the cannelloni, spoon the filling into a large piping bag.
Place the filled tubes in a single layer in the baking dish.
Cover with the remaining sauce, then dot with the mozzarella.
Cover tightly with a lid, and bake for 60 minutes, then remove the lid and bake for a further 20 minutes.
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Cannelloni recipe - Cannelloni with meat and ricotta with easy-to-follow recipe.
Stuffed in large pasta tubes with your favorite filling, cover with tomato sauce, and bake to perfection. Perfect for a family dinner or a special occasion.
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???? Ingredients:
Cannelloni shells 20 tubes
1 tomato passata 24.5 oz (700g) or 28 oz plum tomatoes
1/2 cup extra virgin olive oil divided
1 medium onion chopped and divided
1 lb. of ground beef (450 g)
1/2 cup white wine (60 ml)
1 lb. ricotta (450 g)
1/2 lb. mozzarella in small cubes (225 g)
1 egg
1/2 cup Parmigiano Reggiano (60 g) divided
Pinch freshly grated nutmeg
Salt
Fresh cracked black pepper
10 leaves Fresh basil
Directions:
???? For Sauce:
Step#1: In a medium pot sauté 1/2 of the onion in half of the olive oil. (Careful not to burn onion).
Step#2: Add a little of the passata and fry for a minute. Add the rest.
Step#3 Fill jar with about 3/4 with water and add to pot (If the tomato passata is not very thick fill only halfway with water).
Step#4- Add salt, fresh basil and bring to a boil. Lower heat to a simmer.
Step#5- Cover leaving a little opening by placing wooden spoon across the top so steam can escape. Cook for 45 minutes or until oil comes up.
???? Preparing ground beef:
In a large sauté pan add remaining oil and onion.
Step#1- Sauté without burning, add meat and bring heat on high.
Step#2- Using a flat wooden spoon break the meat apart. As the meat brown add white wine and let it evaporate. Set aside to completely cool.
????Preparing filling:
Step#1- Mix ricotta, mozzarella, egg, 1/2 of the Parmigiano Reggiano, cooked meat, nutmeg, pepper and adjust salt. Best to taste before adding raw egg.
????Assembling Cannelloni:
Step#1- Using a piping bag with a 1 inch opening fill tubes and adjust in baking dish. Leave space in between because they will expand cooking. Completely cover with sauce. Sprinkle the remaining Parmigiano Reggiano on top and bake covered for 45 minutes at 350° Fahrenheit, (180° Celsius)
Buon appetito!
Perfect for large gatherings. So easy to make ahead. This recipe will give you a guideline of amounts. Easily doubled or tripled