Four Cheese Cannelloni Recipes

CANNELONNI GENOVESE

Steps:

• Melt butter in a large saute pan over medium-high heat. Add onion and stir until limp but not brown, 3 to 5 minutes. Add veal (breaking up) and wine cook to lightly browned ; cover pan, reduce heat, and simmer gently until veal is cooked. Add spinach and cook until soft.
• Add ricotta cheese, parmesan cheese, egg, nutmeg, and salt to food processor; whirl until mixture is finely ground. You can also blend in the pan.
• Stuff mixture into cannelloni shell. Alternately, you can use lasagna noodles and roll as you would a burrito or egg roll. I have also found that making pasta is rather easy. Roll the pasta dough out and cut in rectangles, 3x5 is a good size. Place a row of the filling down the center, fold long sides together.
• In each of two shallow 9- by 13-inch baking dishes, spread a layer of the Rosatella Sauce over bottom to coat lightly. Set the cannelloni, seam down, in sauce, spacing equally. Carefully spoon the remaining sauce over cannelloni to coat well.
• Scatter fontina (and mozerella) over cannelloni.
• Bake cannelloni, uncovered, in a 375° oven until sauce is bubbling, cheese is melted, and filling is hot in the center, 25 to 35 minutes. Transfer to plates with a wide spatula and spoon some of the sauce around each serving. Alternatively, bake in individual baking dishes.
• Garnish with chopped parsley.

FOUR CHEESE CANNELLONI

Steps:

• For Vegetarian please read step 8 and omit the turkey.
• Preheated oven @ 350F or can be microwaved.
• Oven/microwave proof dish.
• Have the cannelloni cooked and well drained, ready for the filling.
• *If you are substituting manicotti shells, you will need to double the filling as canelloni tubes are 1/2 the size.
• Mix together the ingredients for the sauce and allow it to simmer over a very low heat while preparing the filling.
• In a large mixing bowl, mix the cream cheese to a smooth consistency, then add the ricotta cheese and egg.
• Add the oregano, chopped onion and cooked ground turkey.
• ** Finely chopped spinach, partially cooked and very well drained, may be substituted for the turkey.
• With a spatula, fold in the motzarella and parmesean cheeses.
• Spoon about 1/2 cup of the sauce into the bottom of your baking dish.
• To fill the canelloni, use a pastry tube or a plastic bag with one corner cut out. Hold one shell standing open inside the baking dish and pipe in the filling, being careful not to over stuff the shells.
• Lay the filled shells on the sauce, side by side. Bake at 350F for approximately 20 minutes or til heated through. Watch carefully as over heating may cause the cheese filling to spill out from the cannelloni, still tasting delicious but ruining the appearance.
• To serve, place 2 cannelloni on a heated plate, spooning a light amount of sauce over top. Be sure to have extra sauce and fresh grated parmesean cheese on your table for those that desire it.