Try this Easier Cannelloni recipe, or contribute your own.
Suggest a better descriptionBoil 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. Testers 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
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 12 | ||
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Calories: 395 | ||
Calories from Fat: 169 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 73mg | 22 % | |
Sodium 915.1mg | 32 % | |
Potassium 556.6mg | 15 % | |
Total Carbohydrate 30.9g | 9 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 27.7g | ||
Protein 20.8g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 395
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