Cannelloni Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Pasta


From Dorothy McNett's Recipe book at

1 recipe Pasta Dough
cornmeal (polenta)
olive oil
sea salt

2 tablespoons extra virgin olive oil
1 large leek, or 1/2 onion, chopped
3-4 cloves garlic, slivered
1 pound lean ground beef
2-3 tablespons Italian white wine
1 pkg (about 1/4 pound) prosciutto or serano ham
1/4 pound salami, Spanish Chorizo, etc
2 eggs
3/4 to 1 cup freshly grated parmigiano reggiano
2-3 sprigs fresh Italian parsley

1 recipe bechamel sauce
1 jar bottled or your own marinara sauce
extra parmigiano or romano cheese

Fill pasta cooker 3/4 full of water. Start heating it while you make the pasta. Sprinkle a cutting board or large cookie sheet liberally with cornmeal (polenta) and set aside. Prepare pasta dough as directed, cutting each pasta strip when it comes out of the mahinne into 3 1/2 by 5 inch rectangles. Place the pasta rectangles on the cornmeal and cover with a towel or Silpat to hold them until ready to cook . Progress with all the pasta rectangles. By now, the water is boiling so add 1 tablespoon salt and a little olive oil, bring back to a full boil. Cook pasta in several batches, about 2 minutes each batch. Rinse with cold water for easier handling, and then pat them dry so that the filling will stay put better. Spread them out on a counter sprinkled with some parmigiano cheese and do not stack the pasta pieces or they might stick together. Cover with plastic wrap.

In "pan of pans" or large saute pan heat the oil. Add the chopped leeks or onion, and the slivered garlic. Cook several minutes, and then add the meat. Cook and stir over medium heat until meat is browned. Push the meat and vegetables to the edges of the pan, and pour in the wine. Cook and stir to pick up all the browned bits on the bottom of the pan, and cook several minutes to reduce the wine. In food processor with steel chopping blade in place, process the prosciutto and other meat with the eggs, cheese, and parsley just to coarsely chop or mince. Add to the cooked beef mixture. Set aside while you prepare the bechamel.

Preheat oven to 425 degrees. Spread the bottom of baking dish (or individual baking dishes) with the marinara sauce, just a thin layer. Fill the cooked pasta sheets with about 1-2 tablespoons filling, spreading thinly. Use the extra parmigiano or romano cheese on the counter to keep the pasta sheets from sticking as you work. Loosely roll the sheets, and place in baking dish seam side down. Cover with bechamel, sprinkle with a little more cheese and bake about 25-30 minutes.

Recipe created 2003-02-22.

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