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Cannelloni With Cheese And Meat Filling

Fettuccine.Inn's picture
Ingredients
  Cannelloni/Manicotti shells 10
  Olive oil 2 Tablespoon
  Beef 3 Ounce, ground
  Beef 3 Ounce
  Veal 3 Ounce
  Veal 3 Ounce, ground
  Onions 2 Tablespoon, finely chopped
  Carrots 1 Tablespoon, finely chopped
  Celery 1 Tablespoon, finely chopped
  Garlic 1 Teaspoon, minced
  Red wine 1⁄4 Cup (4 tbs)
  Tomato paste 1 Tablespoon
  Mozzarella cheese/Ricotta cheese - 2 tablespoon, shredded 2 Ounce
  Mozzarella cheese/Ricotta cheese 2 Ounce, shredded (2 Tablespoon)
  Nutmeg 1 Pinch
  Dried sage 1 Pinch
  Sage 1 Pinch, dried
  Rosemary 1 Pinch, dried
  Dried rosemary 1 Pinch
  Salt To Taste
  Pepper To Taste
  Egg 1
  Tomato sauce 1 1⁄2 Cup (24 tbs), prepared
  Prepared tomato sauce 1 1⁄2 Cup (24 tbs)
  Parmesan cheese 1 Tablespoon, grated
  Parmesan cheese 2 Tablespoon, grated (For Garnish)
Directions

GETTING READY
1) Preheat the oven.
2) Cook the pasta shells for about 12 minutes, until tender. Rinse, drain and set aside.

MAKING
3) In a skillet, heat olive oil and cook beef and veal over medium heat until they are just cooked. Add in onions, carrots, celery, garlic and cook they soften.
4) Add in the wine and tomato sauce, bring to boil and cook for 2 minutes. Remove the sauce from heat and let cool.
5) Add in mozzarella, ricotta, parmesan, nutmeg, sage, rosemary, salt and pepper. Add in the egg, mix well and stuff the filling into pasta shells.
6) Place the stuffed pasta shells in the baking dish, pour tomato sauce over it, sprinkle with salt and pepper and cook covered for about 30 minutes.

SERVING
7) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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