Middleeasterncannellinipatties Recipes

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SPINACH BEEF CANNELLONI (MANICOTTI)



Spinach Beef Cannelloni (Manicotti) image

Recipe video above. You will love how flavourful the juicy beef filling and sauce is! Too many recipes disappoint by using plain canned tomato - the sauce needs flavour! It will seem like there's a lot of sauce (and there is) and that it's too thin (and it is!) BUT you need it because the cannelloni sucks up a lot when it's cooking!!! Serves 4 very hungry people, 5 normal people.

Provided by Nagi

Categories     Mains

Time 1h15m

Number Of Ingredients 20

1 tbsp olive oil
2 garlic cloves (, minced)
1/2 onion (, finely chopped)
1 carrot (, small, finely chopped (optional))
1 celery rib (, finely chopped (optional))
800g / 28oz crushed tomato (, canned)
2 cups (500ml) chicken stock / broth (, low sodium (or vegetable))
1/2 tsp EACH thyme, oregano, salt, pepper
1/4 tsp chilli flakes (, optional)
1 tbsp olive oil
2 garlic cloves (, minced)
1/2 onion (, finely chopped)
500g / 1lb beef mince (, lean)
250g / 8oz frozen spinach, chopped (, thawed, excess liquid squeezed out (Note 1))
1 beef bouillon cube (, crumbled (Note 2))
1/2 tsp pepper
1 tsp Worcestershire Sauce
21 - 24 cannelloni tubes (220g/7oz) (OR 10 Manicotti tubes (Note 3))
2 cups mozzarella cheese (, freshly grated (or other melting cheese))
Chopped parsley (, garnish (optional))

Steps:

  • Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
  • Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.
  • Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
  • Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
  • Add beef and cook, breaking it up as you go, until it all changes from red to brown.
  • Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
  • Remove and cool slightly.
  • Preheat oven to 180°C/350°F.
  • Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).
  • Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on top, then pour over remaining Sauce.
  • Sprinkle with cheese, loosely cover with foil.
  • Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
  • Remove from oven, sprinkle with parsley if using then serve!

Nutrition Facts : Calories 609.06 kcal, Carbohydrate 50.15 g, Protein 42.14 g, Fat 27.64 g, SaturatedFat 11.12 g, Cholesterol 100.42 mg, Sodium 1079.82 mg, Fiber 6.67 g, Sugar 10.93 g, ServingSize 1 serving

ITALIAN BAKED CANNELLONI



Italian Baked Cannelloni image

This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labor of love, but worth every bite! You can also use half ground beef, half ground pork in the filling.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 18

½ cup olive oil, or as needed
1 pound lean ground beef
1 onion, thinly sliced
¼ teaspoon dried sage
¼ teaspoon dried rosemary
salt to taste
½ cup white wine
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
2 egg yolks, lightly beaten
12 ounces mozzarella cheese, cubed
2 tablespoons butter
1 onion, thinly sliced
½ cup white wine
2 (14.5 ounce) cans stewed tomatoes
salt and pepper to taste
12 cannelloni pasta shells

Steps:

  • In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
  • To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
  • In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
  • Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

Nutrition Facts : Calories 889.8 calories, Carbohydrate 47.4 g, Cholesterol 198.4 mg, Fat 58.1 g, Fiber 3.2 g, Protein 37.4 g, SaturatedFat 23.5 g, Sodium 826.1 mg, Sugar 12.1 g

MIDDLE EASTERN CANNELLINI PATTIES



Middle Eastern Cannellini Patties image

These are good! Serve them in pita bread with sprouts and tomatoes. Make sure you cut everything in tiny pieces and mash the beans well.

Provided by dicentra

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
2 cups minced onions
2 garlic cloves, minced
1 teaspoon salt
1 cup minced bell pepper
2 teaspoons cumin
4 cups cooked white beans
1 cup minced fresh parsley
2 cups cooked brown rice
1 tablespoon lemon juice
black pepper

Steps:

  • Sauté onions garlic and salt in the oil. Add bell peppers and cumin and cook until peppers are softened. Remove from heat and set aside.
  • Mash the beans by hand in a large bowl. Add the rice parsley and lemon juice and mix. Add the sautéed veggies.
  • Shape the mixture into small patties. Fry in a pan coated with cooking spray until lightly browned on each side.

Nutrition Facts : Calories 489.2, Fat 4.3, SaturatedFat 0.8, Sodium 609.5, Carbohydrate 92.5, Fiber 16.7, Sugar 4.6, Protein 23.1

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