MINI CANNOLI CREAM PASTRY CUPS
Holy cannoli, these mini dessert cups are cute (if we do say so ourselves). Whip them up fast with a quick filling and Pillsbury pie crust!
Provided by Arlene Cummings
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 9
Steps:
- In large bowl, beat all filling ingredients with electric mixer on medium speed until creamy. Place filling in 1-gallon resealable food-storage plastic bag; refrigerate while making cups.
- Heat oven to 425°F. On lightly floured work surface, unroll pie crusts. Sprinkle each crust with turbinado sugar and cinnamon. Lightly roll rolling pin over sugar and cinnamon to press into pastry. With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly press each pastry round into ungreased mini muffin cup.
- Bake about 10 minutes or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.
- Just before serving, remove filling from refrigerator. Cut 1 bottom corner off bag; pipe scant tablespoon filling into cooled pastry cups. Sprinkle with chocolate chips and powdered sugar. Serve immediately. Store any remaining pastry cups at room temperature and filling in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 3 g, TransFat 0 g
ITALIAN BAKED CANNELLONI
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
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
BAKED CANNELLONI
Steps:
- Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid. Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.
- To make a bechamel sauce:
- Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.
- Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.
- Preheat oven to 400*. Spread 3/4 cup of the reserved bechamel sauce on the bottom of a 9x13" oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.
- Nestle the cannelloni in the sauce and cover with remaining bechamel sauce.
- Top with mozzarella and parmesan cheese and a sprinkling of oregano.
- Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.
THREE MEAT CANNELLONI BAKE
This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed.
Provided by MARBALET
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h40m
Yield 6
Number Of Ingredients 25
Steps:
- Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
- Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
- Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
- Combine the tomato sauce and cream, set aside.
- Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
- Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
- Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.
Nutrition Facts : Calories 861.1 calories, Carbohydrate 51.4 g, Cholesterol 250.3 mg, Fat 50.3 g, Fiber 4.5 g, Protein 47.2 g, SaturatedFat 21.9 g, Sodium 1338.9 mg, Sugar 11 g
SPINACH RICOTTA CANNELLONI
Recipe VIDEO above. Juicy, perfectly seasoned spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple, tasty tomato sauce and melted cheese. Great for freezing!
Provided by Nagi
Categories Mains
Time 1h
Number Of Ingredients 18
Steps:
- Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper.
- Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth (I do this for guests!).
- Stir through basil or dried herbs. Set aside.
- Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
- Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
- Preheat oven to 180C/350F.
- Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
- Spread a bit of Sauce on the base.
- Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!).
- Pipe the filling into the tubes. Place in baking dish.
- Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
- Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
- Serve, garnished with extra basil if desired.
Nutrition Facts : ServingSize 407 g, Calories 531 kcal
MINI CANNELONI BAKE
Make and share this Mini Canneloni Bake recipe from Food.com.
Provided by quick meal
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook ziti as directed on package to a little more than adente.
- Brown ground chicken with onion, salt and pepper and garlic in a large skillet.
- In a separate skillet melt butter and add flour to make a rue. Add milk slowly, whisking together. Add nutmeg, salt and pepper.
- Heat spinach in microwave. Drain and pat dry. Add to meat skillet.
- Add ziti to meat and spinach and stir. Pour sauce over and stir.
- Put in a casserole and stir again. Put cheese on top of casserole and put in oven under broiler just until bubbly and brown.
Nutrition Facts : Calories 673.1, Fat 18.1, SaturatedFat 9.2, Cholesterol 115.2, Sodium 314.9, Carbohydrate 83.1, Fiber 8.2, Sugar 4.1, Protein 45.7
MINI CANNELONI BAKE
Steps:
- Pre-heat the broiler. Place a large pot of salted water over high heat and bring it up to a boil. Cook the pasta to al dente, according to package directions. Drain and reserve in the pot it was cooked in. While the pasta is cooking, place a large skillet over medium-high heat with 2 tablespoons of EVOO, about two turns of the pan. Add the ground meat to the pan and cook, breaking it up with a wooden spoon, until evenly browned throughout, about 6-7 minutes. Add the onion and garlic to the pan and continue cooking until the onion has softened, 6-7 minutes. Add the spinach and cook for about 1 minute to heat through, then season the mixture with salt and freshly ground black pepper. While the onion is cooking, place a medium size pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook the mixture for about 1 minute. Whisk the milk into the butter- flour mixture and cook until the liquid has thickened up. Season the sauce with nutmeg, salt and freshly ground black pepper. Add the meat-onion mixture and the sauce to the pot with the cooked pasta and stir to evenly combine. Transfer the mixture to a casserole dish and sprinkle the grated cheese over the top. Place the dish under the broiler until the cheese is melted and golden brown.
More about "mini canneloni bake recipes"
CANNELLONI RECIPE (CHEESY ITALIAN COMFORT FOOD)
From gonnawantseconds.com
Reviews 8Total Time 2 hrsCategory Main CourseCalories 881 per serving
- In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 10 minutes. Add the carrot and continue to cook, until softened, about 5 minutes. Add the crushed tomatoes, Italian seasoning, salt and pepper and bring to a boil. Reduce heat and simmer, uncovered, until sauce thickens about 30 minutes. Adjust seasonings. Using a stick blender, smooth out the sauce.
MINI CANNELLONI BAKE - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 4 mins
MINI CANNELLONI - SEASONAL RECIPES
From kitchenkonfidence.com
4.2/5 (4)Estimated Reading Time 2 minsServings 2
- In a small bowl, combine ricotta cheese, chopped parsley, a pinch or two of salt, several turns of freshly ground black pepper and grated Parmesan cheese (I added a small handful of cheese). Taste and season with additional salt, pepper and cheese if needed.
- Using a small spoon, scoop 1 teaspoon of the ricotta mixture on to the center of a wonton wrapper. Roll into a tube then place on the prepared baking sheet, seam-side down. Repeated with remaining filling and wonton wrappers.
- Lightly brush each roll with olive oil then bake for 10 - 12 minutes. The edges will turn crispy and the center will puff up.
CANNOLI BITES - COOKING CLASSY
From cookingclassy.com
4/5 (5)Total Time 2 hrsCategory DessertCalories 78 per serving
- Add flour, granulated sugar, cocoa powder, cinnamon, nutmeg and salt to a food processor and pulse until blended. Pour in melted butter and pulse until well combined then add egg white and pulse until blended.
- In a bowl combine juice and vinegar, with processor running slowly pour in juice mixture and pulse just until mixture begins to come together.
- Divide dough into two pieces, shape into balls and transfer to a resealable bag. Chill in refrigerator 30 minutes - 1 hour. Preheat oven to 400 degrees during last 10 minutes of refrigeration.
BEST NO BAKE CANNELLONI WITH ARTICHOKE | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine ItalianTotal Time 1 hr 30 minsCategory Lunch, Main CourseCalories 619 per serving
- Chop the artichokes finely. Add them to a mixing bowl with the chopped parsley, fennel seeds, ricotta and some pepper, salt and nutmeg.
- Stir well. Then check the seasoning and add extra pepper, salt or nutmeg. Put the ricotta mixture in the fridge until later. Dice the tomatoes up finely. Add them to a mixing bowl together with the chopped basil and some pepper and salt.
- Stir the bruschetta well and cover with cling film. Put it in the fridge. Then put a large pan of water over high heat until boiling. Add the cannelloni tubes and cook them until tender.
HOW TO MAKE CANNELLONI - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 3 mins
CHEESY AUBERGINE CANNELLONI BAKE | ITALIAN RECIPES ...
From goodto.com
3.5/5 (23)Total Time 1 hrCategory Dinner,Lunch,Main CourseCalories 624 per serving
MINI CANNELLONI | PUNCHFORK
From punchfork.com
4.4/5 (41)Servings 2
MINI CANNELLONI | MYBLOG
From asdoasdiadnsiuhiwuh.wordpress.com
MINI CANNELONI BAKE RECIPES
From tfrecipes.com
MINI CANNELLONI BAKE - RACHAEL RAY'S NON PROFIT ...
From yum-o.org
CATELLI EXPRESS® CANNELLONI - OVEN-READY - CATELLI®
From catelli.ca
CANNELLONI RECIPES | BBC GOOD FOOD
MINI CANNELONI BAKE RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.com
MINI CANNELLONI BAKE RECIPE | RECIPES, FOOD, COOKING
From pinterest.com
MINI CANNELONI BAKE - TFRECIPES.COM
From tfrecipes.com
MINI CANNELLONI BAKE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
MINI CANNELLONI BAKE | RACHAEL RAY SHOW
From rachaelrayshow.com
RACHAEL RAY SHOW - HOW TO MAKE: MINI CANNELLONI BAKE ...
From facebook.com
WORLD BEST BLOG OF RICE RECIPES: MINI CANNELONI BAKE
From riceofday.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #pasta-rice-and-grains
You'll also love