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Cannelloni
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Rating: 3.9/5 (40 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 541
% Daily Value**
Total Fat 26g
40%
Saturated Fat 13g
20%
Unsaturated Fat 3g
Cholesterol 282mg
94%
Sodium 1434mg
60%
Total Carbohydrate 45g
15%
Dietary Fiber 3g
11%
Sugars 7g
Protein 33g
Vitamin A  36%Vitamin C  63%
Calcium  51%Iron  19%
Potassium  21%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cannelloni

Recipe Tags: Pasta Recipes

Date Added: September 14, 2016
Who could resist the smell of fresh cannelloni baking? The aromas from the recipe are incredible. This recipe gives the steps to make the cannelloni dough from scratch. Do people really do that any more?

Ingredients:

1 1/2 cups Flour
1 1/2 teaspoons Salt
5 Eggs slightly beaten
1 tablespoon Salad Oil
Water salted
1/2 cup Onion chopped
1 Garlic clove medium minced
1/2 teaspoon Leaves Basil crushed
2 tablespoons Margarine or Butter
32 oz Tomatoes chopped canned
11 oz Cheddar Cheese Soup canned
1/2 cup Milk
1/2 cup Parmesan Cheese grated
1 1/2 cups Ricotta Cheese
1/4 cup Prosciutto (Italian ham)
1/4 cup Salami Hard chopped
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Directions:

1. Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough.

2. Knead on lightly floured board until smooth, about 5 minutes.

3. Cover; let dough rest 5 minutes. Roll dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch rectangles.

4. 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.

5. Rinse in cold water; drain on damp towel. Meanwhile, prepare sauce: A.

6. Cook onion, garlic and basil in butter in a saucepan until tender.

7. Add tomatoes; bring to a boil. C. Reduce heat; simmer 30 minutes, stirring occasionally.

8. Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish.

9. To make filling: A. Combine soup, milk and Parmesan cheese in a bowl.

10. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened.

11. To make cannelloni: Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up.

12. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni.

13. Bake in preheated 350 F oven 30 to 35 minutes, or until hot.

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Dietary Notes:
This recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This recipe is high in Vitamin C with 63% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Tomato, MSG, Cheese, Garlic, Beef, Onion, Olive Oil allergies.
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