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Simple Cannelloni!

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About 6 months ago I was at a catered party where one of the entrees was a truly delicious cannelloni. I was unable to get the recipe from the chef, but one of the servers told me that it was really a very simple recipe with lasagna noodles wrapped around a cheese mixture with added herbs, seasonings and egg, and topped with jarred marinara sauce, grated Parmesan and then baked in the oven. I suppose I could try to replicate by trial and error, but am wondering if anyone has a simple similar recipe.

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  1. Mine involves homemade pasta, veal/spinach filling and a b├ęchamel/tomato sauce on top....takes about three hours all told including the homemade pasta. To me it's relatively easy, and worth the effort, if nothing better comes your way let me know.

    1. If you search under "lasagna rollups" you'll find loads. Here's one:

      http://www.tasteofhome.com/recipes/fa...

      I made some many years ago and should do it again.

      1 Reply
      1. re: c oliver

        c.oliver is spot-on.

        Many caterers and FN's "Giada D" use the term "lasagna rollups" as a quick make method using boiled sheet lasagna noodles, and then stuffed with a cheese mixture (ricotta, parm or many other oprions and variuos herb options, and egg) and then rolled and sauced and baked .

        Most of my local red sauce restaurants do them in finely ground veal or pork, spinach and herbs and parm cheese fillings but many also offer cheese fillings with no meat just like coll makes them. :-)

        It's basically a thin pasta dough roll up of manicotti to me and using the stufffing bag method is quick and easy when filling.

        Cannelloni can be time consuming to make, but make enough for a cooked batch for leftovers and make a double batch of the rolled and filled tubes and freeze and then assemble and bake a second full dish in the future.

        Red sauce or bachamel sauce is up to you or use both.

        My favorite local Italian place does a veal and spinach Cannelloni in a white bachemel Marsala cream sauce and topped with Provalone and run under teh Salamander to brown the top that is to DIE for.

        They are just meat or cheese filled big pasta cigars baked in sauce in the end.

        Lots of prep just like raviolis, but so so good and really not that hard.

        You can do it.

      2. Cooks Illustrated/America's Test Kitchen both did that recipe, discussed the best brands of noodle and how to soften them. Sorry I don't have the link.

        Here's one that can be made with pasta sheets that are homemade using a rolling pin, or with storebought no-bake lasagna noodles: http://laurassweetspot.com/2012/06/17...

        And a couple more based on the ATK recipe:
        http://www.melskitchencafe.com/best-b...
        http://thisweekfordinner.com/2009/04/...

        1 Reply
        1. re: greygarious

          The Mel's Kitchen recipe (apparently based on the ATK version) looks great, and seems to be pretty much like that which I loved. I'm going to give it a try...and if I'm really lazy might use some Rao's or Silver Palate jarred marinara.