Cannelloni (Stuffed Pasta)

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Add some fun to dinner with this scrumptious dish that's fun to make and enjoy!

331 calories per serving view nutrition facts

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1 1/2	cup	flour, all-purpose
1 1/2	teaspoon	salt
5	large	eggs	slightly beaten
1	tablespoon	vegetable oil
1	x	water	salted
1/2	cup	onion	chopped
1	each	garlic clove	medium,minced
1/2	teaspoon	basil	eaves, crushed
2	tablespoons	butter	or margarine
2	cans	tomatoes	chopped(16oz ea)
1	can	soup, cheddar cheese, condensed	(11oz)
1/2	cup	milk
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1 1/2	cup	ricotta cheese
1/4	cup	prosciutto	(italian ham)
1/4	cup	salami	chopped

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.

good
over 8 years ago

Serving Size 156g

Amount per Serving

Calories 331 46% of calories from fat