Yield: 12 servings
|1 \N||Box Manicotti noodles -; (8 oz)|
|\N \N||(or cannelloni shells)|
|1 \N||Jar Marinara sauce -; (28 to 30 oz)|
|\N \N||=== FOR CREAM SAUCE ===|
|¼ cup||Margarine -; (1/2 stick)|
|¼ cup||All-purpose flour|
|\N \N||Ground white pepper|
|\N \N||=== FOR FILLING ===|
|1 pounds||Ground chuck|
|½ pounds||Ground veal|
|½ pounds||Ground turkey|
|½ cup||Chopped onion|
|3 \N||Garlic cloves|
|½ cup||Red or white wine|
|\N \N||Ground black pepper|
|1 \N||Egg; beaten|
|⅜ cup||Bread crumbs|
|\N \N||=== TO ASSEMBLE ===|
|\N \N||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@...
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