Can I please have your home made recipes for cannelloni please? ( not internet search recipes) thank-you.?

Always just trying to find new ideas. I love spinich also, so if your recipe Includes this, Its a bonus for me.





Thanks heaps.Can I please have your home made recipes for cannelloni please? ( not internet search recipes) thank-you.?
Here's a recipe that has been passed on from my great-grandmother. Of course, my grandmother makes it the best. I love it. I've made it a few times and my fiance enjoys it. I hope you will too. If you make it, let me know how it turns out.





What you will need is:


1 can spinach. Drain the juice.Some people use freshly cut spinach but this recipe calls for the canned and it turns out deliciously.


2 cups of ricotta cheese


陆 a cup of Parmesian Cheese grated of course. We prefer to use Kraft but you can use ANY brand.


2陆 cups of your Hunts tomato sauce


You'll need another 陆 cup of grated fresh parmesan cheese but this is to add to the top when it's all cooked. So, set that aisde.


5 ounces of purchased lasagna sheets. We use Barilla brand. It's more expensive but they are very reliable brand.. so I prefer to use Barilla.





Mix the spinach, the cheese, and the tomato sauce.


Your oven should be pre-heated to 180 degrees C.


Place about 鹿/3 cup of filling into the center of each sheet and roll into a cylinder. (It should look the way pin-wheels look)


When all sheets are filled place a cup of tomato sauce on the bottom of a 9 x 12 inch pan and then lay the cannelloni's on top of it.


After all have been assembled spread the remaining sauce on top then sprinkle with the left-over parmesian cheese.


Bake for 30 minutes until they are golden. Let stand for about 12-15 minutes before serving.Can I please have your home made recipes for cannelloni please? ( not internet search recipes) thank-you.?
Cannelloni Florentine





A delicious dish of veal stuffed cannelloni in a quick marinara sauce.





INGREDIENTS


1 (8 ounce) package cannelloni pasta


8 ounces ground veal


2 carrots, chopped


1/2 stalk celery, chopped


1/2 yellow onion, chopped


10 ounces spinach, rinsed and chopped


1 1/4 teaspoons salt


1 1/4 teaspoons ground black pepper


2 tablespoons olive oil


1 cup dry white wine


1 cup heavy cream


1 cup roma (plum) tomatoes, diced


1/2 cup grated Parmesan cheese


2 teaspoons Italian seasoning


2 tablespoons chopped fresh basil





1 (16 ounce) can Italian-style diced tomatoes


2 tablespoons extra virgin olive oil


2 cloves garlic, minced


1 onion, chopped


1 teaspoon salt


1 teaspoon ground black pepper


4 leaves fresh basil, chopped





DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside.


Preheat oven to 500 degrees F (260 degrees C). In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).


Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.


While meat mixture is cooling enough to handle, make tomato sauce. Puree canned tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.


Reduce oven temperature to 350 degrees F (175 degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly