Twice As Good Beef Pork Cannelloni 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

BEEF CANNELLONI



Beef cannelloni image

This is easier than you think to make and is so delicious, make double and pop one in the freezer

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 2h5m

Number Of Ingredients 12

1kg lean minced beef
1 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, crushed
2 x 660g jars passata with basil
large pinch caster sugar
400g dried cannelloni tubes
50g butter
50g plain flour
600ml whole milk
140g soft cheese with garlic and herbs
140g parmesan, grated

Steps:

  • For the filling, dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned - about 10 mins. Remove and set aside. Add the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then tip in the beef and 1½ jars of the passata sauce and the sugar. Simmer for 20 mins while you make the white sauce.
  • Heat the butter in a small pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring. Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.
  • To assemble, pour the remaining tomato sauce into the base of 2-3 large baking dishes or 12 individual ovenproof dishes or foil containers. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Parmesan. If freezing, allow to cool, then freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden. Defrost frozen cannelloni thoroughly, then cook as above for 50 mins-55 mins (or see tip).

Nutrition Facts : Calories 479 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.28 milligram of sodium

THREE MEAT CANNELLONI BAKE



Three Meat Cannelloni Bake image

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

1 cup minced onion
½ cup minced celery
⅓ cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces ground veal
12 ounces ground pork
12 ounces lean ground beef
½ cup white wine
1 cup beef broth
2 teaspoons chopped fresh rosemary
1 teaspoon Italian seasoning
1 bay leaf
salt to taste
ground black pepper to taste
2 egg yolks
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
¼ teaspoon freshly ground nutmeg
¾ cup grated Parmesan cheese
¼ cup chopped parsley
4 cups tomato sauce
½ cup heavy whipping cream
1 pound fresh pasta sheets

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

TWICE AS GOOD BEEF & PORK CANNELLONI



Twice As Good Beef & Pork Cannelloni image

Two meats, two cheeses, and two sauces make this cannelloni doubly good. There's enough in this recipe for a couple of meals too, though I often double it to freeze. I guess it's a real theme with this recipe! In our house it is enjoyed by children and adults alike. You may want to add more pasta sauce, or vary the thickness of the cream sauce - up to your liking. If I can't get nice ground pork at the market, I'll substitute sausages, discarding the casing - a little more flavourful, a little higher fat. It's a real departure for me to not use basil and oregano, but I like the flavour just exactly as is.

Provided by hollyberry

Categories     One Dish Meal

Time 1h

Yield 32 cannelloni, 10-12 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 tablespoon minced garlic
1/2 lb lean ground beef
1/2 lb ground lean pork or 1/2 lb sausage
1 (454 g) container ricotta cheese
1/2 cup breadcrumbs
1/2 cup parmesan cheese
2 eggs
1 (8 7/8 ounce) package oven ready cannelloni tubes
1 (19 ounce) can primo ground tomatoes
1 (7 1/2 ounce) can primo pizza sauce
1 (680 ml) can primo pasta sauce, divided
1 teaspoon parsley
1/4 cup butter
3 tablespoons flour
2 (6 g) chicken bouillon cubes
1 (385 ml) can evaporated milk
3/4 cup milk

Steps:

  • Filling: Brown garlic in olive oil. Add beef, pork, and 1/2 cup of pasta sauce (from the Tomato Sauce ingredients) and stir to combine. Brown until cooked and allow to cool to a manageable temperature.
  • Preheat oven to 350°F.
  • Whisk eggs. Add the eggs, bread crumbs, ricotta, and parmesan cheese to the meat mixture.
  • Use a piping bag to fill the cannelloni noodles.
  • Red Sauce: Combine all ingredients and use half to cover the bottom of a baking dish (13 x 9 Corning or glass ware).
  • Lay filled cannelloni noodles onto the sauce, then cover with remaining sauce.
  • Cover with foil and bake for 1/2 - 3/4 hour or until bubbly.
  • Cream Sauce: Make a roux with the butter and flour. Add remaining ingredients and whisk over medium heat until thickened.
  • Spoon over individual servings of cannelloni and serve.

Nutrition Facts : Calories 526.7, Fat 28.5, SaturatedFat 13.9, Cholesterol 143.3, Sodium 927.3, Carbohydrate 40.8, Fiber 3.3, Sugar 9.1, Protein 26.4

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