Filled Canelloni - Cannelloni Ripieno

Cannelloni ripieno, means in Italian Filled Canelloni. This is one of my favourite recipes. If you have short time for cooking, make this recipe on the weekend Save it in the fridge. Just heat it on the microwave during the week and serve. The more day passes the tastier it becomes.!!!

This is without doubdt the most famous traditional Italian recipe in Tuscan and Umbria Italian region. The filling can vary from region to region, but this is the most well known around the world, I'm referring to...



FILLED CANNELLONI WITH MEAT AND SPINACH

Serves: 6

Preparation Time:45 minutes

Total cooking time: 1 hour 10 minutes

Ingredients.

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, crushed

500gr (1Lb) beef mince

250gr (8oz) packet frozen spinach thawed

3 tablespoons tomato paste (tomato purge, double concentrate)

1/2 cup (125gr 4oz) ricotta cheese

1 egg

1/2teaspoon ground oregano

BECHAMEL SAUCE

1 cup (250 ml - 8 fl oz) milk

1 sprig of fresh parsley

5 peppercorns

30 g (l oz) butter

1 tablespoon plain flour

1/2 cup (125 ml-4 fl oz) cream

TOMATO SAUCE

425 g (14 oz) can tomato purée

2 tablespoons chopped fresh basil

l clove garlic, crushed

1/2 teaspoon sugar

12-1 5 instant cannelloni tubes

1 cup (150 gr - 5 oz) freshly grated mozzarella cheese

1/2 cup (50 gr - 1 3/4 oz) freshly grated Parmesan

To prepare Filled Canelloni, preheat the oven to moderate 180ºC (350ºF/Gas 4). Lightly oil a large shallow ovenproof dish. Set aside.

To make the beef and spinach filling, heat the oil in a frying pan, add the onion and garlic and stir over low heat until the onion is tender. Add the mince and brown well, breaking up with a fork as it cooks. Add the spinach and tomato paste. Stir for 1 minute and then remove from the heat. In a small bowl, mix the ricotta, egg, oregano and salt and pepper, to taste. Stir the mixture through the mince until combined.Set aside.

To make the Bechamel Sauce, combine the milk, parsley and peppercorns in a small pan. Bring to the boil. Remove front the heat and allow to stand for 10 minutes Strain, discarding the flavoring. Melt the butter in a small pan over low heat, add the flour and stir for 1 minute, or until smooth Remove from the heat and gradually stir in the strained milk. Return to the heat and stir constantly over medium heat until the sauce boils and begins to thicken. Reduce the heat, simmer for another minute then stir in the cream and salt and pepper, to taste.

To make the tomato sauce, stir all the ingredients in a pan until combined. Bring to the boil, reduce the heat and vintner for 5 minutes. Season, to taste, with salt and pepper.

Filled Canelloni process Spoon the beef and spinach filling into a piping bag and fill the cannelloni tubes or did using a teaspoon.

Spoon a lithe of the tomato sauce in the base of the casserole dish. Arrange the calmelloni on top.

Pour the bechamel sauce over the cannelloni, followed by the remaining tomato sauce. Sprinkle the combined cheeses over the top. Bake, uncovered. for 35-40 minutes or until golden.

MORE STUFFED AND BAKED PASTA AS THIS FILLED CANELLONI