• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

The Comfort of Simple Foods – Stuffed Cannelloni

October 31, 2011 | Pasta & Pizza, Special

My son called me the other day for guidance on how to make stuffed cannelloni. Do I boil the pasta tubes first? Yes, but don’t overcook them. What do I stuff them with? Anything you want, but try some meat and cheese. Do I bake them then? Yes. Actually, all he needed to do was look at the box of cannelloni tubes – there are both meat and cheese stuffing recipes on the back.

It’s rare that either of my boys inspires me to cook something, but I had cannelloni on my mind for a few days after that. My husband loves simple, comfortable pasta dishes like this, and frankly, with my cookbook project he’s been relegated to eating whatever I was testing and photographing that day. Don’t get me wrong, he loved the prosciutto wrapped scallops and the lobster mac and cheese. But there is something comforting in a good old fashioned pan of stuffed cannelloni. So I took a break on Friday night and made him this for dinner. He loved it – and I hope you will too.

5.0 from 1 reviews
Stuffed Cannelloni
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4-6
Ingredients
  • 1 pound ground beef, browned
  • 1 pound whole milk ricotta cheese
  • 2 large eggs
  • ½ cup grated Parmigiano Reggiano cheese
  • 4 cups marinara sauce
  • 8 ounces cannelloni tubes, cooked 1 minute shy of al dente, drained
  • 2 cups shredded mozzarella cheese, or more to taste
Instructions
  1. Combine cooked ground beef with ricotta, eggs and Parmigiano cheese; stir together. Spoon mixture into a large Ziploc bag and cut a ½ corner off the bag. Spread ¼ of the marinara sauce on the bottom of a13 x 9 inch baking pan. Pipe filling into cook cannelloni tubes and nestle tightly in baking pan. Pour remaining marinara sauce over the top, then sprinkle mozzarella over the top. Bake at 375 degrees for about 30 minutes.
Notes
Alternatively, skip ground beef and mix in 1-2 pounds chopped greens with the ricotta for a vegetarian alternative. If your marinara sauce is quite thick, cover to bake the cannelloni. If it is somewhat thin like mine was, leave it open to bake and the sauce will reduce down and thicken as it cooks. Be sure to watch carefully so that the cheese on the top doesn't burn.

 

Comments

One Response | TrackBack URL | Comments Feed

  1. I love it when my sons call me for cooking advice. Especially the culinary grad son. I haven’t made stuffed shells in ages. Now thanks to you and your son, it will be on my mind until it’s on our dinner table. :)

    Reply

Leave a Reply

Rate this recipe:  



Restaurant Reviews

  • capital grille denver
  • the-infinite-monkey-theorem-barrel-tasting-lab-collage-2
  • stoic and genuine denver oysters-1
  • spuntino denver tuna salad
  • potager-denver
  • cooking matters new logo
  • dining out tip

My Cookbooks

TASTING_COLORADO_FRONTCOVER

Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peach peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

Top 20 Colorado Cooking Blogs


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



Search for recipes from across the web at Foodily.com

certified yummly

MyFreeCopyright.com Registered & Protected

constant contact badge

Archives