| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Post2 | 12 | servings |
INGREDIENTS
| 1 | Box Manicotti noodles -; (8 oz) | |
| (or cannelloni shells) | ||
| 1 | Jar Marinara sauce -; (28 to 30 oz) | |
| === FOR CREAM SAUCE === | ||
| 1/4 | c | Margarine -; (1/2 stick) |
| 1/4 | c | All-purpose flour |
| 2 | c | Milk |
| Salt | ||
| Ground white pepper | ||
| === FOR FILLING === | ||
| 1 | lb | Ground chuck |
| 1/2 | lb | Ground veal |
| 1/2 | lb | Ground turkey |
| 1/2 | c | Chopped onion |
| 3 | Garlic cloves | |
| 1/2 | c | Red or white wine |
| Salt | ||
| Ground black pepper | ||
| 1 | Egg; beaten | |
| 3/8 | c | Bread crumbs |
| === TO ASSEMBLE === | ||
| Paprika | ||
| Grated Parmesan cheese |
INSTRUCTIONS
Boil noodles according to package directions. Immerse in cool water; set aside. Spread marinara sauce in bottom of a 13- by 9-inch baking dish. To prepare cream sauce: In a saucepan, melt margarine over medium-high heat. Stir in flour. Whisk in milk. Add salt and pepper and cook, whisking constantly, until thick. To prepare filling: Brown meats with garlic and onion. Drain excess fat. Add wine; cook until meats are tender. Add salt and pepper to taste. Stir in egg and bread crumbs. To assemble and bake cannelloni: Preheat oven to 350 degrees. Roll cooled pasta into tube shapes around filling or stuff tube-shaped pasta. Place on red sauce, seam-side down. Top with cream sauce. Sprinkle with paprika and Parmesan. Bake 20 minutes or until heated through and sauce is bubbly. Yield: 12 servings. Tester's note: This makes a hearty Italian main dish. We halved the filling ingredients from the original recipe, which called for 3 pounds of meat, and still had plenty for stuffing inside the pasta. Recipe Source: St. Louis Post-Dispatch - 11-16-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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