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  • #3242
    lucky
    Moderator

    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.

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