Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 cups | Milk |
| \N \N | Salt |
| \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 | Salt |
| \N \N | Ground black pepper |
| 1 \N | Egg; beaten |
| ⅜ cup | Bread crumbs |
| \N \N | === TO ASSEMBLE === |
| \N \N | Paprika |
| \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@...
Converted by MM_Buster v2.0l.