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Easier Cannelloni

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  • 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


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 -
Converted by MM_Buster v2.0l.