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Old 01-23-2017, 06:33 AM   #1
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Cannelloni lasagna/stuffed cannelloni.

This is how I made the dish, so it smaller portions then said and for us, this enough for 4. It asks for Barilla cannelloni, but it doesnt seam it being sold USA so I guess any type of cannelloni will do.

10 cannelloni tubes.
butter

Sauce:
1 pound ground beef
1 onion chopped finely
1 -4 garlic cloves chopped.
14 ounce can finely chopped tomatoes
4 tablespoon tomato paste
3 tablespoon chopped flat leafed parsley
3 tablespoon chopped fresh basil
cup water
1 cube beef stock
salt and pepper to taste.
oil

Cheese topping:
15 ounces of ricotta
1 egg
8 ounces shredded mozzarella
1/4 cup grated Parmesan
salt and pepper.

Extra stuff needed:
Piping bag with wide open nozzle or ziplock bag.
Casserole dish 11x 7 inches.


Start with the sauce: Heat up a little oil in a deep frying pan. Fry onion and garlic until soft and sweet smelling, add the ground beef and use a fork and mush it up and fry until brown. Add the tomatoes, paste , water and stock cube, stir and simmer for 10 minutes. Add the herbs and salt, pepper and let it simmer for 20 minutes more. Taste and season if needed. Now leave to cool.


Heat the oven to 400 F.
Grease the casserole dish. For the cheese topping, add 2/3 of the mozzarella to the ricotta, add the Parmesan and stir. Taste and season. Now stir in the egg.
If need be precook the cannelloni ( I cooked mine 4 minutes even if it said it didnt need too).
Add the sauce to the piping bag with nozzle or ziplock with a corner cut off.
Fill the tubes and lay in the dish, mine takes 8 in a row and two on the side. Any left over sauce can be piped around the side of the cannelloni. Now spread the cheese topping over them and sprinkle the last of the mozzarella on top. Bake for 25- 35 minutes until golden and bubbly.

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Old 01-23-2017, 11:22 AM   #2
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Sounds good. Might have to give it a try but will probably have to reduce the quantity since it's just the two of us.

Here in the U.S. the pasta tubes are labeled as "manicotti" shells. Same thing.
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Old 01-23-2017, 11:35 AM   #3
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Barilla is sold in the United States, but I doubt the brand matters.
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Old 01-23-2017, 11:44 AM   #4
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So you don't fill the shells with the cheese?


You fill them with the sauce and put the thick cheese mixture on top?


That's the opposite of how I make mine ....
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Old 01-23-2017, 12:17 PM   #5
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Yes, you fill it with meat sauce, sorry it wasnt clear. Then spread the cheese topping on top, that why I thought it sounded good.
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Old 01-23-2017, 06:25 PM   #6
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Informative, thank you all for having my brain go on a google journey: https://ronjamesitaliankitchen.blogs...-there-is.html
I am sort of lazy and go the lasagna noodle roll route.
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Old 01-24-2017, 02:11 AM   #7
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Quote:
Originally Posted by Katie H View Post
Sounds good. Might have to give it a try but will probably have to reduce the quantity since it's just the two of us.

Here in the U.S. the pasta tubes are labeled as "manicotti" shells. Same thing.
I've seen manicotti but I thought those were the tubes, and the shells were just shells. I make shells stuffed with ricotta cheese and covered with tomato sauce occasionally. I never had the patience to stuff the manicotti.

But I will definitely try the cannelloni lasagna. I go to the store again in two weeks and that one will definitely be on the list. Thank you, Cake Poet!


*EDIT: I just read Flour's link and I can see where I was confused, too. Apparently it's Stouffer's that doesn't know the difference between cannelloni and manicotti. Now I know the tubes are cannelloni and the shells are manicotti.

Do I have that right now?
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Old 01-24-2017, 03:13 AM   #8
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Actaully I can find manicotti as tubes and same with cannelloni, the only different seams to be manicotti has ribs and pointy end,

https://en.wikipedia.org/wiki/Manicotti

https://en.wikipedia.org/wiki/Cannelloni

So go for tube form pasta.
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Old 01-24-2017, 04:28 AM   #9
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Isn't manicotti a crepe wrapped around a cheese filling? I know they sell "manicotti tubes", but isn't that the same as canneloni?

I bet that if I wanted to make a hundred canneloni, I could put the cheese mixture in the sausage stuffer and make quick work of it!
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Old 01-24-2017, 05:00 AM   #10
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If you read the links you find out why it so confusing CraigC
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Cannelloni lasagna/stuffed cannelloni. This is how I made the dish, so it smaller portions then said and for us, this enough for 4. It asks for Barilla cannelloni, but it doesnt seam it being sold USA so I guess any type of cannelloni will do. 10 cannelloni tubes. butter Sauce: 1 pound ground beef 1 onion chopped finely 1 -4 garlic cloves chopped. 14 ounce can finely chopped tomatoes 4 tablespoon tomato paste 3 tablespoon chopped flat leafed parsley 3 tablespoon chopped fresh basil cup water 1 cube beef stock salt and pepper to taste. oil Cheese topping: 15 ounces of ricotta 1 egg 8 ounces shredded mozzarella 1/4 cup grated Parmesan salt and pepper. Extra stuff needed: Piping bag with wide open nozzle or ziplock bag. Casserole dish 11x 7 inches. Start with the sauce: Heat up a little oil in a deep frying pan. Fry onion and garlic until soft and sweet smelling, add the ground beef and use a fork and mush it up and fry until brown. Add the tomatoes, paste , water and stock cube, stir and simmer for 10 minutes. Add the herbs and salt, pepper and let it simmer for 20 minutes more. Taste and season if needed. Now leave to cool. Heat the oven to 400 F. Grease the casserole dish. For the cheese topping, add 2/3 of the mozzarella to the ricotta, add the Parmesan and stir. Taste and season. Now stir in the egg. If need be precook the cannelloni ( I cooked mine 4 minutes even if it said it didnt need too). Add the sauce to the piping bag with nozzle or ziplock with a corner cut off. Fill the tubes and lay in the dish, mine takes 8 in a row and two on the side. Any left over sauce can be piped around the side of the cannelloni. Now spread the cheese topping over them and sprinkle the last of the mozzarella on top. Bake for 25- 35 minutes until golden and bubbly. 3 stars 1 reviews
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