Cannelloni (Stuffed Pasta)
Add some fun to dinner with this scrumptious dish that's fun to make and enjoy!
Yield
6 servingsPrep
15 minCook
65 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
all-purpose flour
|
|
| 1 ½ | teaspoon |
salt
|
|
| 5 | large |
eggs
slightly beaten |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | x |
water
salted |
*
|
| ½ | cup |
onions
chopped |
|
| 1 | each |
garlic cloves
medium,minced |
|
| ½ | teaspoon |
basil
eaves, crushed |
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | cans |
tomatoes
chopped(16oz ea) |
*
|
| 11 | ounces |
soup, cream of cheddar
1 can |
|
| ½ | cup |
milk
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 ½ | cup |
ricotta cheese
|
|
| ¼ | cup |
prosciutto
(italian ham) |
*
|
| ¼ | cup |
salami
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 5 | large |
eggs
slightly beaten |
|
| 15 | ml |
vegetable oil
|
|
| 1 | x |
water
salted |
*
|
| 118 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
medium,minced |
|
| 2.5 | ml |
basil
eaves, crushed |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 2 | cans |
tomatoes
chopped(16oz ea) |
*
|
| 317.9 | ml/g |
soup, cream of cheddar
1 can |
|
| 118 | ml |
milk
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 355 | ml |
ricotta cheese
|
|
| 59 | ml |
prosciutto
(italian ham) |
*
|
| 59 | ml |
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 ½ 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.
