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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.
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CANNELLONI PASTA
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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.
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