Stuffed Cannelloni

1 8 ounce package cannelloni
1/4 cup butter
1/4 cup flour
3 cup milk
1 1/2 teaspoons salt, divided
3/4 teaspoons pepper, divided
2/3 cup grated Parmesan cheese, divided
1 tablespoon vegetable oil
1 clove garlic finely chopped
1 onion finely chopped
1 pound lean ground beef
1 10 ounce package frozen chopped spinach, squeezed dry
1 egg
1 teaspoon basil
3 cups prepared tomato pasta sauce, divided

Preheat oven to 350F. Cook pasta according to package directions. Rinse with cold water. Drain well and set aside. To prepare cheese sauce, melt butter in saucepan. Stir in flour and cook for 1 minute; gradually whisk in milk, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring until sauce comes to a boil & thickens. Stir in 1/3 cup Parmesan cheese. To prepare filling, heat oil in large saucepan, add garlic and onion; cook until onion is tender. Add ground beef and stir in spinach, egg, basil and 1/2 teaspoon each of salt and pepper. Add 1 cup cheese sauce, mixing well. Spread 1 1/2 cups tomato sauce into a 13 x 9 baking dish. Fill cannelloni with beef mixture and place in single layer in prepared dish. Cover with remaining cheese sauce and garnish with remaining tomato sauce. Sprinkle with remaining Parmesan cheese. Bake uncovered for 35 to 40 minutes or until sauce bubbles.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 6/22/2006 1:15 PM

Stuffed Cannelloni 1 8 ounce package cannelloni 1/4 cup butter 1/4 cup flour 3 cup milk 1 1/2 teaspoons salt, divided 3/4 teaspoons pepper, divided 2/3 cup grated Parmesan cheese, divided 1 tablespoon vegetable oil 1 clove garlic finely chopped 1 onion finely chopped 1 pound lean ground beef 1 10 ounce package frozen chopped spinach, squeezed dry 1 egg 1 teaspoon basil 3 cups prepared tomato pasta sauce, divided Preheat oven to 350F. Cook pasta according to package directions. Rinse with cold water. Drain well and set aside. To prepare cheese sauce, melt butter in saucepan. Stir in flour and cook for 1 minute; gradually whisk in milk, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring until sauce comes to a boil & thickens. Stir in 1/3 cup Parmesan cheese. To prepare filling, heat oil in large saucepan, add garlic and onion; cook until onion is tender. Add ground beef and stir in spinach, egg, basil and 1/2 teaspoon each of salt and pepper. Add 1 cup cheese sauce, mixing well. Spread 1 1/2 cups tomato sauce into a 13 x 9 baking dish. Fill cannelloni with beef mixture and place in single layer in prepared dish. Cover with remaining cheese sauce and garnish with remaining tomato sauce. Sprinkle with remaining Parmesan cheese. Bake uncovered for 35 to 40 minutes or until sauce bubbles.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 6/22/2006 11:48 AM

Creamy Cannelloni with Chicken and Almonds Categories: Almonds, Cheese, Chicken, Meat: Poultry, Pasta, Spinach, Tomatoes Yield: 6 servings Rating: Rate this recipe Reviews Review this recipe! 22 Precooked dried cannelloni -shells (see note) 2 Chopped tomatoes 2 tb Freshly grated Parmesan -cheese SAUCE: 3 tb Butter 1 Chopped onion 3 tb Flour 1 1/2 c Chicken stock 1 c Light cream Salt and pepper to taste 3/4 c Grated Swiss cheese FILLING: 1 1/2 c Diced cooked chicken 1 pk Frozen spinach, thawed and -drained 3/4 c Ricotta cheese 1/3 c Toasted slivered almonds 1/4 c Freshly grated Parmesan -cheese 1 Egg 1/4 ts Grated nutmeg Sauce: Melt butter in a saucepan. Saute onion until tender. Stir in flour and cook for 1 minute. Add stock, cream, salt and pepper. Cook until boiling and thickened, 8-10 minutes. Remove from heat and stir in the Swiss cheese. Cover with waxed paper and set aside. Filling: Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and nutmeg. Blend all ingredients together. Assembly: Place filling in the pre-cooked shells. Pour a thin layer of sauce over the bottom of a baking dish. Arrange the stuffed cannelloni in a single layer over the sauce. Sprinkle with the chopped tomatoes, and pour the sauce over the cannelloni. Sprinkle with Parmesan cheese. Cover with aluminium foil. Bake at 350 degrees F for 60-70 minutes or until pasta is soft and the top bubbles. Note: The kind of pasta used in this dish is dried, but is usually called "oven ready". I believe it is coated in egg whites to enable it to cook right in the oven when well-covered in sauce. If you make the dish ahead and refrigerate, the cooking time will be cut down because the pasta will soften in the refrigeration.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 6/22/2006 11:44 AM

Cannelloni (Stuffed Pasta) Categories: Casseroles, Cheese, Eggs, Meat, Pasta, Tomatoes Yield: 6 servings Rating: (1 rating) Reviews Read Reviews | Review this recipe! Ingredients 1 1/2 cup flour 1 1/2 teaspoon salt 5 each eggs, slightly beaten 1 tablespoon vegetable oil 1 Water, salted 1/2 cup onion, chopped 1 each garlic clove, medium,minced 1/2 teaspoon basil leaves, crushed 2 tablespoon butter, or margarine 2 cn tomatoes, chopped(16oz ea) 1 cn cheddar cheese soup, (11oz) 1/2 cup milk 1/2 cup parmesan cheese, grated 1 1/2 cup ricotta cheese 1/4 cup prosciutto, (italian ham) 1/4 cup hard salami, chopped Directions: Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough. Knead on lightly floured board until smooth, about 5 minutes. Cover; let dough rest 5 minutes. Roll dough into a 12x18-inch rectangle; cut into eighteen 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. 7. Rinse in cold water; drain on damp towel. Meanwhile, prepare sauce: A. Cook onion, garlic and basil in butter in a saucepan until tender. B. Add tomatoes; bring to a boil. C. Reduce heat; simmer 30 minutes, stirring occasionally. Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish. To make filling: A. Combine soup, milk and parmesan cheese in a bowl. B. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened. To make cannelloni: A. Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up. B. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni. C. Bake in preheated 350'F. oven 30 to 35 minutes, or until hot. 12. Serve with additional parmesan cheese.

From: <NOBR>BettyGa1</NOBR>  (Original Message)

Sent: 7/19/2006 7:53 PM

Cannelloni (stuffed Pasta) Recipe Recipe Ingredients: 1 1/2 c Flour 1 1/2 ts Salt 5 Eggs,slightly beaten 1 tb Salad oil Water,salted 1/2 c Onion,chopped 1 Garlic clove,medium,minced 1/2 ts Basil leaves,crushed 2 tb Butter or margarine 2 cn Tomatoes,chopped(16oz ea) 1 cn Cheddar cheese soup(11oz) 1/2 c Milk 1/2 c Parmesan cheese,grated 1 1/2 c Ricotta cheese 1/4 c Prosciutto(Italian ham) 1/4 c Hard salami,chopped Recipe Instructions: 1. Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough. 2. Knead on lightly floured board until smooth, about 5 minutes. 3. Cover; let dough rest 5 minutes. 4. Roll dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch rectangles. 5. Cover; let dough rest 1 hour. 6. Boil salted water in a large pan; cook rectangles of dough, a few at a time, 5 minutes, or until tender. 7. Rinse in cold water; drain on damp towel. 8. Meanwhile, prepare sauce: . . . A. Cook onion, garlic and basil in butter in a saucepan until tender. . . . B. Add tomatoes; bring to a boil. . . . C. Reduce heat; simmer 30 minutes, stirring occasionally. 9. Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish. 10. To make filling: . . . . A. Combine soup, milk and Parmesan cheese in a bowl. . . . . B. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened. 11. To make cannelloni: . . . . A. Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up. . . . . B. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni. . . . . C. Bake in preheated 350'F. oven 30 to 35 minutes, or until hot. 12. Serve with additional Parmesan cheese.