| 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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