astray recipes: Easier cannelloni

Categories: Post2
Yield: 12 servings

Measure	Ingredient
1	Box Manicotti noodles -; (8 oz)
	(or cannelloni shells)
1	Jar Marinara sauce -; (28 to 30 oz)
	=== FOR CREAM SAUCE ===
¼ cup	Margarine -; (1/2 stick)
¼ cup	All-purpose flour
2 cups	Milk
	Salt
	Ground white pepper
	=== FOR FILLING ===
1 pounds	Ground chuck
½ pounds	Ground veal
½ pounds	Ground turkey
½ cup	Chopped onion
3	Garlic cloves
½ cup	Red or white wine
	Salt
	Ground black pepper
1	Egg; beaten
⅜ cup	Bread crumbs
	=== TO ASSEMBLE ===
	Paprika
	Grated Parmesan cheese

Boil noodles according to package directions. Immerse in cool water; set aside. Spread marinara sauce in bottom of a 13- by 9-inch baking dish. To prepare cream sauce: In a saucepan, melt margarine over medium-high heat.

Stir in flour. Whisk in milk. Add salt and pepper and cook, whisking constantly, until thick. To prepare filling: Brown meats with garlic and onion. Drain excess fat. Add wine; cook until meats are tender. Add salt and pepper to taste. Stir in egg and bread crumbs. To assemble and bake cannelloni: Preheat oven to 350 degrees. Roll cooled pasta into tube shapes around filling or stuff tube-shaped pasta. Place on red sauce, seam-side down. Top with cream sauce. Sprinkle with paprika and Parmesan. Bake 20 minutes or until heated through and sauce is bubbly. Yield: 12 servings.

Tester's note: This makes a hearty Italian main dish. We halved the filling ingredients from the original recipe, which called for 3 pounds of meat, and still had plenty for stuffing inside the pasta.

Recipe Source: St. Louis Post-Dispatch - 11-16-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@...

Converted by MM_Buster v2.0l.

easier cannelloni