(photo: cannelloni with tomato sauce, filled with ground beef)
Stuffed pasta, of any variety, is adored in Italy and it is served on special occasions and on ordinary Sundays. Stuffed pasta includes ravioli, tortellini, lasagna, cannelloni, manicotti, etc. The cannelloni with beef (or minced beef) recipe below is a variation on the traditional cannelloni with ricotta / cheese recipe.
Ingredients:
- 1 white onion, finely chopped
- 3 tablespoon of extra virgin olive oil
- 1 egg
- 1 cup of grated Grana Padana
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup of parsley, finely chopped
- 1 teaspoon of dried oregano
- 2 cloves of garlic, sliced
- 1-2 pounds of ground beef (if possible grind it fresh at home or have your butcher do so)
- 1 package of dry cannelloni (we've had luck with Rustichella's new cannelloni shells)
- 1/3 cup of fresh bread crumbs
- 1/4 cup of dry white wine
- Homemade tomato sauce
(photo: cannelloni with tomato sauce, filled with ground beef)
Process:
Add garlic and onion to a large pan and cook until soft over a medium heat. Add the ground beef and cook about 3/4 of the way through. Remove the mixture and let cool.
In a large bowl mix the ground beef mixture, bread crumbs, parsley, oregano and salt and pepper. Add grated cheese, white wine and egg. Mix well by hand and let sit for 10-15 minutes..
Heat your oven to 350 ◦F. Fill the dry cannelloni shells with the ground beef mixture pushing, using the end of a wooden spoon to push the mixture through. Create a base layer of tomato sauce in your oven proof dish and create a single layer of cannelloni. Spoon more tomato sauce over the cannelloni, ensuring they are well covered (the sauce will do the cooking) Sprinkle the cannelloni with grated Grana Padana cheese . Cover with foil and bake in a preheated oven at 350 ◦F for 25-30 minutes. Remove and let sit for 10 minutes prior to serving.
Italian
