Ricotta Cannelloni Recipe

Baked Beef and Cheese Manicotti (Cannelloni)

WebDec 2, 2018 · Add the ground beef, season with salt and pepper. Saute until the meat browns, drain then add the onion and garlic, cook until …

Rating: 4.9/5(43)
1. Heat a heavy medium skillet over high heat. Add the ground beef, season with salt and pepper. Saute until the meat browns, drain then add the onion and garlic, cook until translucent, about 5 minutes. Remove from the heat, and cool.
2. In a medium bowl, combine the ricotta cheese, cooled ground beef, parsley, 1 cup mozzarella cheese, Parmesan cheese, egg, salt and black pepper. Transfer the a piping bag or gallon size ziplock bag, with a 1/2 inch hole snipped off the corner and stuff each uncooked manicotti shell with about generous 1/4 cup each.
3. Spread 1 cup of the sauce mixture into a greased 13x9-in. baking dish. Arrange stuffed manicotti shells in a single layer over sauce. Top with remaining sauce. Cover tight with foil and bake at 375F until pasta is tender, 60 to 65 minutes, until the pasta is tender and cooked. Uncover; sprinkle with remaining cheese and bake covered 3 minutes longer or until cheese is melted.

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Spinach and Ricotta Cannelloni RecipeTin Eats

WebSep 11, 2017 · Reduce wine – Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes). …

Rating: 5/5(141)
1. Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper.
2. Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
3. Preheat oven to 180C/350F.

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Spinach and Ricotta Cannelloni (Low Fat) Recipe Food.com

WebNov 11, 2009 · In the same pan (again, no need to wash), melt the butter. Add the flour and cook, stirring for 1 minute over low heat. Slowly add the milk and cook, stirring …

1. Preheat oven to 180°C
2. Fry onion and garlic in half the olive oil until softened. Stir in tomatoes and sugar. Remove from heat. Pour into a lightly greased lasagne pan and spread evenly over the base.
3. Wash and drain spinach. Remove stalks and chop finely in the food processor. Cook the spinach in the remaining oil for 2 minutes (this can be done in the same pan as the tomatoes - no need to wash it). Transfer spinach to a mixing bowl to cool slightly. Stir in the ricotta cheese, nutmeg, white pepper and half the parmesan cheese.
4. Working in batches place spinach mixture into plastic ziplock bags (don't close) to about half full. Cut off a small bit of one corner. Pipe the mixture into the canneloni tubes. Place the filled tubes on the tomato sauce in the lasagne pan. Do as many as you can fit in one layer.

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