Cannelloni recipe - Cannelloni with meat and ricotta with easy-to-follow recipe.
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- Опубликовано: 29 апр 2023
- Stuffed in large pasta tubes with your favorite filling, cover with tomato sauce, and bake to perfection. Perfect for a family dinner or a special occasion.
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👉 Ingredients:
Cannelloni shells 20 tubes
1 tomato passata 24.5 oz (700g) or 28 oz plum tomatoes
1/2 cup extra virgin olive oil divided
1 medium onion chopped and divided
1 lb. of ground beef (450 g)
1/2 cup white wine (60 ml)
1 lb. ricotta (450 g)
1/2 lb. mozzarella in small cubes (225 g)
1 egg
1/2 cup Parmigiano Reggiano (60 g) divided
Pinch freshly grated nutmeg
Salt
Fresh cracked black pepper
10 leaves Fresh basil
Directions:
👉 For Sauce:
Step#1: In a medium pot sauté 1/2 of the onion in half of the olive oil. (Careful not to burn onion).
Step#2: Add a little of the passata and fry for a minute. Add the rest.
Step#3 Fill jar with about 3/4 with water and add to pot (If the tomato passata is not very thick fill only halfway with water).
Step#4- Add salt, fresh basil and bring to a boil. Lower heat to a simmer.
Step#5- Cover leaving a little opening by placing wooden spoon across the top so steam can escape. Cook for 45 minutes or until oil comes up.
👉 Preparing ground beef:
In a large sauté pan add remaining oil and onion.
Step#1- Sauté without burning, add meat and bring heat on high.
Step#2- Using a flat wooden spoon break the meat apart. As the meat brown add white wine and let it evaporate. Set aside to completely cool.
👉Preparing filling:
Step#1- Mix ricotta, mozzarella, egg, 1/2 of the Parmigiano Reggiano, cooked meat, nutmeg, pepper and adjust salt. Best to taste before adding raw egg.
👉Assembling Cannelloni:
Step#1- Using a piping bag with a 1 inch opening fill tubes and adjust in baking dish. Leave space in between because they will expand cooking. Completely cover with sauce. Sprinkle the remaining Parmigiano Reggiano on top and bake covered for 45 minutes at 350° Fahrenheit, (180° Celsius)
Buon appetito!
Perfect for large gatherings. So easy to make ahead. This recipe will give you a guideline of amounts. Easily doubled or tripled 
Хобби
I LOVE this! Manicotti and cannelloni are my favorite Italian dishes, but I prefer cannelloni, and yours looks wonderful! 💖
My go to holiday meal. Thank you so much for watching, truly appreciate it!! 💕💕💕💕
Once again, like being in the kitchen with Mom! Thanks for reminding me how to make canneloni for Christmas dinner.
Thank you so so much.
Delicious! I love when you introduce some Italian in your presentations since I can understand the language! I usually make my own shells and stuff them with everything but the meat. A good way for the vegetarians in my life to enjoy.
Thank you so much! 💕💕💕
This a delicious recipe that I will definitely make! Gracias Alessandra, your the best!
Thank you so much my friend. Truly a crowd pleaser. 💕💕
I can't wait to make this. I LOVE watching and learning from your fabulous and informative videos. LOVE YOU!!!! and THANK YOU BELLA!
My darling Anna Maria. You make me so happy. 💕
Thank you so much! 💕💕💕
Thanks, for sharing this great recipe
My pleasure 😊Thank you watching.
looks so good I'm hungry now!!
Me too. Lol. Sometimes I can’t watch my own recipe. 😂💕💕🙏🏻thank you for watching
Love your channel and wanted to make cannelloni for Christmas. My Mom made crepes and filled them. Your version is certainly less time consuming. Thank you and Merry Christmas. 🎄🙏🏼
Love the crepes ones too but this is a good alternative. Buon Natale passato.
Making this for Christmas (26th) when the kids get here!
Buon Natale!!! Thank you so so much for watching 💕
Delicious thank you for sharing ❤ you remind me of my childhood
Thank you so much! Your message touched my heart. It’s all about family and memories. Today I made a big batch of soft almond amaretti cookies and I brought them to family for afternoon coffee. I usually post the short videos on Facebook/TikTok/Instagram. Hope you’ll watch it. They’re fun and love seeing everyone’s expressions when they open the door. Food is indeed love ❤️
@@alessandrasfoodislove it truly is isn't it 🥹❤️ oh my that sounds just wonderful! I will go over and find you on Instagram 🙏
I make this almost similar to yours but you taught me something new. Grazie! Love the Channel. ❤ from a Bensonhurst Born and Raised Brooklyn Italiano
Thank you so so much! What is it that you learned? 🇺🇸🇮🇹💚🤍♥️
@Alessandras Food is Love No need to thank me princess. Leanred a technique to this dish I have been making for years but you added what I like. Do love a Brooklyn Italian Panelle Famous Sandwich? Would love to share as a thank you for all of your gems 💎
😘
looks delish, I never made red sauce, I usually do béchamel ..must try your way....
Thank you Ann. I also love a mixture of bechamel and sauce. So delicious
Another great recipe. I make that too, except I still use my homemade manicotti shells instead of the store bought shells. really looks delicious. Thanks
Thank you always Tommy! I’m
Sure they’re even better with the homemade shells. I’ll do a video soon on making sheets that can be used for lasagna too.
I didn't see the link for the piping bags?
Beautiful paesanella ♥
I love love to be your paesanella!! 💚🤍♥️
Another beautiful video! Love watching you Alessandra! Your a wonderful teacher! Can you freeze the raw stuffed cannelloni shells without the sauce to have on hand? Thanks for any info. Your a Sweetheart! ❤❤
Hi Linda.
Best to cook and freeze. The pasta shells would crack if frozen.
Make extra sauce for when you heat them up. Thank you so much for watching 💕💕💕💚🤍♥️
Hi Alessandra
I hope all is going well? This dish looks very good It’s a little different from what my family use to make ,it looks easer 😊I will
Definitely give it a try thank you 🙏 for the recipe .
Mary.
Hi Mary
How are you? Missed you so so much and I was hoping you would send a message. How is dad?
Hope all is well and that you’ve just been busy. Sometimes it just is crazy. I make a few variations of cannelloni. One with a bechamel and sauce mixture. Hope to make the different versions soon. Sending you a big big hug.
Alessandra.
You can’t believe how happy you’ve made me with your message. 💕💕💕
@@alessandrasfoodislove Hi 👋 Alessandra
We have been like you said crazy 😜 busy my husband retired in the fall and we have had tuns of paperwork to take care of I still cannot believe how much work it took to get it all sorted out it’s finally done .I missed you too. MY dad is still going strong , he has slowed down a little,but today it rained all day and he was in his kitchen making bread 🍞.We went over and had coffee ☕️ with him this afternoon. I hope you have a good week spring is just around the corner 🌷🌻🌼💕💕💕take care my Friend talk soon.
Mary.
@@marygallinger648 happy retirement to your husband. I’m sure the paper preparations were endless. Now you’re done so you can enjoy a more relaxed life. Give him my best 💙 blessings for the next chapter in your like. Love to your dad.
💕💕
@@alessandrasfoodislove Hi 👋 Alessandra
Thank you 🙏 for the blessings,and I will give my husband your best wishes. I will give your love 💕 to my dad .
Thank you 🙏 again we will talk soon have your self a good evening 🤗 🤗 🤗 💕💕🌻🌼
molto speciale grazie
Prego e grazie a te per la visione.
This meal looks so good. How long do you store leftovers of this for?
Thank you for watching. Up to 4 days in an airtight container.
Welcome back to cooking Italian dishes with ingrediënts that are called out with an Italian accent, but with cooking skills that have Italian grandma's turning in their grave.
So sorry you feel that way. I was born and raised in Italy. Every nonna can have a different recipe. Thank you for watching
Very nice 👍🏽
Like 112
Thank you so much.
omg did you guys get a new camera or mic? you sound extra crisp. i love it!!!!! looking amazing as usual!
I am extra crisp 😂😂😂😂 thank you so much! Working hard to get better videos out. Thank you for noticing. 💕💕💕💕
@@alessandrasfoodislove your videos get better and better!!!!!
@@toastyfetus thank you 💕
any chance you have a link for that cheese grater?
I’m so sorry but not at all. A friend was downsizing and was getting rid of it and I was happy to give it more years in my kitchen. 🥲
Buonissimi io li faccio differente Alessandra ❤
Sono curiosa di sapere come li fai tu. 💕 cari saluti.
@@alessandrasfoodislove ciao amicona bella un giorno ti insegnerò come li faccio io e ti insegnerò a fare il pasticcio anche ♥️ciao mia cara una buona serata
I can’t always find cannelloni shells but, instead, manicotti shells. Do you think the baking time would change at all when using manicotti shells? I’m not sure I’ve ever stuffed them without partially cooking first, so I want to make sure.
Thank you, always for watching. If the shells are slightly thicker, add more sauce and make sure it’s fully covered. Sauce should not be too sick, but rather liquidy so that the shells to cook properly.
Could you share how you take care of your basil to keep it healthy? I really struggle to keep mine alive
Hello there, thank you for watching. In the winter months I buy basil with roots at my local supermarket (shop-rite NJ). I keep the roots in water in a small glass or vase. It usually lasts 2 weeks. In may I plant smell basil plants in planters. Don’t overcrowd and you’ll have basil until October. Check out my TikTok/Instagram post on how to pick basil. 💕💕💕
Pruning basil is a must. There are diy RUclips videos. 👍🏼
What did you do to the meat?
Thank you for watching.
I sautéed it in a frying pan before adding to the ricotta mixture
Where to buy piping bags?
Thank you for watching.
I get a large roll of thick disposable 16 inch bags. Love them so much that my aunt in Italy asked for a roll too. Let me attach a link.
Thank you so much for watching. 💕
www.amazon.com/Ateco-4718-Disposable-Decorating-18-Inch/dp/B01N1F1I81/ref=asc_df_B01N1F1I81/?tag=hyprod-20&linkCode=df0&hvadid=216493578477&hvpos=&hvnetw=g&hvrand=10869907526552609795&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=1021967&hvtargid=pla-414225142957&psc=1&mcid=c7456f70c63f33fa8fa741850d1dda42
ciao Alessandra !
We grew up calling it Chopped Meat. LOL. I got a kick out of that.👨
Me too. Lol. Thank you always for watching 💕
👋Another Triumph!!!🩵
Yayyyy God bless always for your beautiful words 💕💕💕
You're adorable.
That’s a very lovely compliment! Grazie 💕💕💕
Can you use Romano cheese instead?
Absolutely! I’m
A big fan of pecorino romano. Thank you so much for watching. 💕
I'd like you to know that I am a professional chef for over 50 years. I enjoy your videos cause you remind me of my Aunts , my Mom ,and my Grandmother's the way you cook, thank you.
@@paulzumbo Paul I can’t thank you enough for your beautiful words. I’m honored that I’m being watched by a professional chef. I passion for cooking comes from not only making the food but truly from sharing my food with family and friends. Their smiles and the joy of being around the table makes me so happy. God bless and grazie di cuore 💖
@alessandrasfoodislove I worked for a family owned restaurant that opened in 1950. They're still opened today. I started working for them in 1964 at the age of 12 years old. Busboy, salads , Waiter , pizza , hot appetizers, to the main position of assistant chef by time I was 17.
@@paulzumbo that’s very impressive. Thank you so much for sharing. 💕
Aren’t those tubes called manicotti?
Always always show closeup(s) of the dish plated and cut into or pierced/opened/forked so texture and consistency is obvious.
Hi Frank, With meat it is called cannelloni, with Ricotta and Mozzarella, it is called Manicotti. Thank you so much for watching.
@@alessandrasfoodislove
I’ve always made manicotti. I thought cannelloni were cream filled pastries.
@@FrankGutowski-ls8jt Those are canolli. 😂
@@alee9961
I think I finally get it.
There is no mozzarella in cannelloni. Stop making everything Napolitano
Filling is truly optional. Thank you for watching.
Thanks so much for this great recipe. I made it today and everyone loved it. Love your channel.
This canneloni was disappointing. It was very bland. I do not recommend it. Easter dinner fail.
So sorry to hear it. What do you feel it was missing?