Easier Cannelloni

Categories: Post2

Serves: 12 servings

Ingredients:

1 Box Manicotti noodles -; (8
-oz)
(or cannelloni shells)
1 Jar Marinara sauce -; (28 to
-30 oz)
=== FOR CREAM SAUCE ===
1/4 c Margarine -; (1/2 stick)
1/4 c All-purpose flour
2 c Milk
Salt
Ground white pepper
=== FOR FILLING ===
1 lb Ground chuck
1/2 lb Ground veal
1/2 lb Ground turkey
1/2 c Chopped onion
3 Garlic cloves
1/2 c Red or white wine
Salt
Ground black pepper
1 Egg; beaten
3/8 c Bread crumbs
=== TO ASSEMBLE ===
Paprika
Grated Parmesan cheese

Instructions:
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@prodigy.net

Converted by MM_Buster v2.0l.

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