Cannelloni (stuffed pasta)
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Cannelloni (stuffed pasta)
  Cannelloni    Pasta  
Last updated 6/12/2012 12:42:51 AM. Recipe ID 1882. Report a problem with this recipe.
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      Title: Cannelloni (stuffed pasta)
 Categories: Casseroles, Meats
      Yield: 6 Servings
 
  1 1/2 c  Flour
  1 1/2 ts Salt
      5    Eggs,slightly beaten
      1 tb Salad oil
           Water,salted
    1/2 c  Onion,chopped
      1    Garlic clove,medium,minced
    1/2 ts Basil leaves,crushed
      2 tb Butter or margarine
      2 cn Tomatoes,chopped(16oz ea)
      1 cn Cheddar cheese soup(11oz)
    1/2 c  Milk
    1/2 c  Parmesan cheese,grated
  1 1/2 c  Ricotta cheese
    1/4 c  Prosciutto(Italian ham)
    1/4 c  Hard salami,chopped
 
  1. Combine flour and salt to a bowl; add 3 eggs and oil, mixing with
  a fork
     to form a firm dough. 2. Knead on lightly floured board until
  smooth, about 5 minutes. 3. Cover; let dough rest 5 minutes. 4. Roll
  dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch
     rectangles. 5. Cover; let dough rest 1 hour. 6. Boil salted water
  in a large pan; cook rectangles of dough, a few
     at a time, 5 minutes, or until tender. 7. Rinse in cold water;
  drain on damp towel. 8. Meanwhile, prepare sauce:
  
     A. Cook onion, garlic and basil in butter in a saucepan until
  tender.
     B. Add tomatoes; bring to a boil.
     C. Reduce heat; simmer 30 minutes, stirring occasionally. 9. Pour
  1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish. 10.
  To make filling:
  
      A. Combine soup, milk and Parmesan cheese in a bowl.
      B. Combine 1/2 cup soup mixture and remaining ingredients in a
         saucepan; cook, stirring, until thickened.
   11. To make cannelloni:
  
      A. Spoon 2 tablespoons filling on narrow end of each piece of
         pasta; roll up.
      B. Place roll-ups, seam-side down, in a baking dish; spoon
  remaining
         soup mixture and sauce over cannelloni.
      C. Bake in preheated 350'F. oven 30 to 35 minutes, or until hot.
  12. Serve with additional Parmesan cheese.
 




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Recipe ID 1882 (Apr 03, 2005)

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