Cannelloni Ripieni/Stuffed Cannelloni - Recipe - CookingDistrict.com
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Cannelloni Ripieni/Stuffed Cannelloni

Photo by Jukka Zitting
Categories: Beef, Italian, Pasta, Pork
Photo by Jukka Zitting
Step 1
12 • Cannelloni (tube shaped pasta)
4 tbsp • Butter
4 tbsp • All-purpose flour
2 cups • Milk
• Bay leaves
• Fresh rosemary
• Salt & pepper
2 tbsp • Colavita Extra Virgin Olive Oil
1/2 lb • mixed ground meat (beef or veal, pork and turkey or just veal)
1/2 cup • White wine
1 • 28-oz can peeled tomatoes, pureed
1/4 lb • chopped prosciutto
1/4 lb • chopped mortadella
1/4 lb • grated parmigiano cheese
1 1/2 lb • scamorze cheese (can be substituted with mozzarella), grated into 1 cm thick pieces
Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 4-5 minutes; 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).

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. Allow to cool.

To make the Cannelloni Filling: Tie the rosemary and bay leaves together with some kitchen twine and place them in a large skillet. Add the olive oil, over medium heat, and then the ground meat. Saute the meat until meat is evenly browned and crumbly. Add salt and white wine; cook until wine is evaporated.

Add the pureed tomatoes and let them cook for about 30 minutes over medium flame until the meat has lost most of it’s moisture. Remove meat sauce from flame and allow to cool completely. Add the prosciutto, mortadella and cold bechamel sauce to the meat mixture and mix well.

Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. In a 9x13 inch baking dish, place filled cannelloni and with a generous handful of parmigiano, spoonfuls of the meat sauce and pieces of scamorza.

Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve. (You can also cover it in plastic wrap and place in the refrigerator until it’s time to bake it.)
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