Easier cannelloni

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)
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@...

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