TWICE AS GOOD BEEF & PORK CANNELLONI

facebook share image   twitter share image   pinterest share image   E-Mail share image



Twice As Good Beef & Pork Cannelloni image

Two meats, two cheeses, and two sauces make this cannelloni doubly good. There's enough in this recipe for a couple of meals too, though I often double it to freeze. I guess it's a real theme with this recipe! In our house it is enjoyed by children and adults alike. You may want to add more pasta sauce, or vary the thickness of the cream sauce - up to your liking. If I can't get nice ground pork at the market, I'll substitute sausages, discarding the casing - a little more flavourful, a little higher fat. It's a real departure for me to not use basil and oregano, but I like the flavour just exactly as is.

Provided by hollyberry

Categories     One Dish Meal

Time 1h

Yield 32 cannelloni, 10-12 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 tablespoon minced garlic
1/2 lb lean ground beef
1/2 lb ground lean pork or 1/2 lb sausage
1 (454 g) container ricotta cheese
1/2 cup breadcrumbs
1/2 cup parmesan cheese
2 eggs
1 (8 7/8 ounce) package oven ready cannelloni tubes
1 (19 ounce) can primo ground tomatoes
1 (7 1/2 ounce) can primo pizza sauce
1 (680 ml) can primo pasta sauce, divided
1 teaspoon parsley
1/4 cup butter
3 tablespoons flour
2 (6 g) chicken bouillon cubes
1 (385 ml) can evaporated milk
3/4 cup milk

Steps:

  • Filling: Brown garlic in olive oil. Add beef, pork, and 1/2 cup of pasta sauce (from the Tomato Sauce ingredients) and stir to combine. Brown until cooked and allow to cool to a manageable temperature.
  • Preheat oven to 350°F.
  • Whisk eggs. Add the eggs, bread crumbs, ricotta, and parmesan cheese to the meat mixture.
  • Use a piping bag to fill the cannelloni noodles.
  • Red Sauce: Combine all ingredients and use half to cover the bottom of a baking dish (13 x 9 Corning or glass ware).
  • Lay filled cannelloni noodles onto the sauce, then cover with remaining sauce.
  • Cover with foil and bake for 1/2 - 3/4 hour or until bubbly.
  • Cream Sauce: Make a roux with the butter and flour. Add remaining ingredients and whisk over medium heat until thickened.
  • Spoon over individual servings of cannelloni and serve.

Nutrition Facts : Calories 526.7, Fat 28.5, SaturatedFat 13.9, Cholesterol 143.3, Sodium 927.3, Carbohydrate 40.8, Fiber 3.3, Sugar 9.1, Protein 26.4

There are no comments yet!