Cannelloni
Special Seasoning
1 1/4 teaspoons granulated garlic
1 1/4 teaspoons salt
1 1/4 teaspoons white pepper
1 1/4 teaspoons dried basil
Mix together.
Filling
2 pounds lean ground beef
3/4 cup yellow onion, chopped
2 eggs, lightly beaten
1/2 cup Parmesan cheese, grated
1 cup plain bread crumbs
1 1/2 tablespoons garlic, finely chopped
3/4 cup flour
16 crepes or 16 manicotti shells, cooked
according to package directions
2 cups marinara sauce or your favorite red sauce; or 2 cups white sauce, homemade or your favorite brand
and onions are tender, about 12 to 15 minutes. Add the eggs, Parmesan, bread crumbs, garlic and
flour, mixing together well. Stir in Special Seasoning and reduce heat to low.
If using crepes, place 4 to 5 ounces (about 1/2 cup) of filling in the center of each crepe and roll
lengthwise; if using manicotti shells, gently stuff filling inside shells with a spoon. Place in a 13 x 9-inch
baking pan. Cannelloni may be frozen at this point or stored in a refrigerator until you’re ready to
serve it. If frozen, thaw in refrigerator overnight before serving.
When ready to serve, heat at 350 degrees F, covered, for about 20 minutes.
To serve, place two crepes or shells on each plate and top with your favorite red or white sauce.
Makes 8 servings.