↞ recipe box start page
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
1 1/2 tsp salt
5 eggs, slightly beaten
1 tbsp oil
Salted water
1/2 cup onion, chopped
1 medium garlic clove, minced
1/2 tsp basil, crushed
2 tbsp butter
2 (16 oz) cans crushed tomatoes
1 can cheddar cheese soup
1/2 cup milk
1/2 cup grated parmesan cheese
1 1/2 cups ricotta cheese
1/4 cup prosciutto and hard salami, chopped
Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough. Knead on a lightly floured board until smooth, about 5 minutes. Cover; let dough rest 5 minutes. Roll dough into a 12x18 inch rectangle; cut into 18 (4x3 inch) rectangles. Cover, let dough rest 1 hour. Boil salted water in a large pan; cook rectangles of dough, a few at a time, 5 minutes or until tender. Rinse in cold water; drain on damp towel.
Sauce: Cook onion, garlic and basil in butter in a saucepan until tender. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Pour 1 cup sauce in the bottom of a 13x9 inch baking pan.
Filling: Combine soup, milk and cheese in a bowl. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring until thickened.
Cannelloni: Spoon 2 tbsp filling on narrow end of each piece of pasta; roll up. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni. Bake at 350 for 30-35 minutes, or until hot. Serve with additional parmesan cheese.
view more member recipes
CANNELLONI PASTA
view my recipes
print
save
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
1 1/2 tsp salt
5 eggs, slightly beaten
1 tbsp oil
Salted water
1/2 cup onion, chopped
1 medium garlic clove, minced
1/2 tsp basil, crushed
2 tbsp butter
2 (16 oz) cans crushed tomatoes
1 can cheddar cheese soup
1/2 cup milk
1/2 cup grated parmesan cheese
1 1/2 cups ricotta cheese
1/4 cup prosciutto and hard salami, chopped
Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough. Knead on a lightly floured board until smooth, about 5 minutes. Cover; let dough rest 5 minutes. Roll dough into a 12x18 inch rectangle; cut into 18 (4x3 inch) rectangles. Cover, let dough rest 1 hour. Boil salted water in a large pan; cook rectangles of dough, a few at a time, 5 minutes or until tender. Rinse in cold water; drain on damp towel.
Sauce: Cook onion, garlic and basil in butter in a saucepan until tender. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Pour 1 cup sauce in the bottom of a 13x9 inch baking pan.
Filling: Combine soup, milk and cheese in a bowl. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring until thickened.
Cannelloni: Spoon 2 tbsp filling on narrow end of each piece of pasta; roll up. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni. Bake at 350 for 30-35 minutes, or until hot. Serve with additional parmesan cheese.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Crab Cannelloni
by sgre52160
1 box of giant pasta shells to stuff 4 cans (6 oz) crab meat, drained 20 oz ricotta cheese Zest of 2 lemons 4 cloves garlic, crushed 1/2 cup grated Parmesan cheese 1/2 cup shredded Mozzarella or
by sgre52160
1 box of giant pasta shells to stuff 4 cans (6 oz) crab meat, drained 20 oz ricotta cheese Zest of 2 lemons 4 cloves garlic, crushed 1/2 cup grated Parmesan cheese 1/2 cup shredded Mozzarella or
Ham And Cheese Cannelloni
by sgre52160
4 tbsp unsalted butter 4 tbsp flour 2 cups heavy cream 1/2 tsp salt 1 cup whole-milk ricotta cheese 1 cup shredded mozzarella cheese 1 large egg 8 egg-roll wrappers 8 slices
by sgre52160
4 tbsp unsalted butter 4 tbsp flour 2 cups heavy cream 1/2 tsp salt 1 cup whole-milk ricotta cheese 1 cup shredded mozzarella cheese 1 large egg 8 egg-roll wrappers 8 slices
Chicken Cannelloni
by sgre52160
1 3/4 cup chicken, cooked and diced 1 lb lasagna noodles, cooked al dente, drained 2 tbsp butter and olive oil 2 clove garlic, minced 1 small onion, finely chopped 4 oz mushroom chopped 1 egg, b
by sgre52160
1 3/4 cup chicken, cooked and diced 1 lb lasagna noodles, cooked al dente, drained 2 tbsp butter and olive oil 2 clove garlic, minced 1 small onion, finely chopped 4 oz mushroom chopped 1 egg, b
*spinach And Cheese Cannelloni *
by sgre52160
Sauce: 1 1/2 tbsp unsalted butter 1 1/2 tbsp flour 1 1/2 cups whole milk 1/2 cup heavy cream 1/4 tsp kosher salt 1/4 tsp white pepper Pinch of freshly grated nutmeg or to taste 1/3 cup finely
by sgre52160
Sauce: 1 1/2 tbsp unsalted butter 1 1/2 tbsp flour 1 1/2 cups whole milk 1/2 cup heavy cream 1/4 tsp kosher salt 1/4 tsp white pepper Pinch of freshly grated nutmeg or to taste 1/3 cup finely
view more member recipes
related CDKitchen recipes
Cannelloni Stuffed With Veal And Herbs
The Aerie's Chanterelle Mushroom Cannelloni
Meat Filled Cannelloni
Artichoke Cannelloni With Lemon Bechamel Sauce
Chicken And Spinach Cannelloni With Roasted Red Pepper Sauce