Best 2 Sweet Stuffed Cannelloni Recipes

Are you looking for a delightful and easy-to-make recipe to tantalize your taste buds? Look no further! "Sweet stuffed cannelloni" is a mouthwatering dish that combines the richness of cannelloni pasta with a delectable filling and a sweet, creamy sauce. Be it a special occasion or a cozy family dinner, this recipe will surely steal the show. With just a few simple steps, you can create a culinary masterpiece that will leave your loved ones craving for more. So, gather your ingredients, put on your apron, and embark on a delightful cooking journey to discover the best recipe for "sweet stuffed cannelloni".

Check out the recipes below so you can choose the best recipe for yourself!

CANNELLONI OR STUFFED SHELLS WITH VEAL AND SWEET SAUSAGE

Cannelloni or Stuffed Shells with Veal and Sweet Sausage image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons EVOO
8 ounces sweet Italian sausage meat with fennel
12 ounces ground veal
About 2 tablespoons fresh sage leaves, thinly sliced
2 to 3 cloves garlic, finely chopped
1 onion, finely chopped
Salt and freshly ground black pepper
One 10- to 12-ounce package chopped frozen organic spinach, defrosted and wrung dry in kitchen towel
1/3 cup dry white wine
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
Freshly grated nutmeg
2 egg yolks, lightly beaten
1 1/2 cups grated fontina cheese, such as Fontina Val d'Aosta
1 cup freshly grated Parmigiano-Reggiano
12 cannelloni dried pasta or 18 large pasta shells

Steps:

Bring a large pot of water to a boil.
Meanwhile, heat the EVOO in a large skillet over medium-high heat. Brown the sausage and crumble to very small pieces. Then add the veal, brown and crumble. Add the sage, garlic, onions and some salt and pepper, and cook until tender. Separate the spinach with your fingertips and add to the skillet. Stir to heat through, then deglaze with the wine and remove from the heat.
In a saucepot over medium heat, melt the butter, whisk in the flour and bring to a bubble. Whisk in the milk and season with salt, pepper and nutmeg to taste. Thicken the sauce to coat the back of a spoon. Taste to adjust the seasoning and remove a ladle of sauce to combine with the egg yolks to temper them. Add the egg yolks to the sauce and stir in half of the fontina cheese and Parmigiano-Reggiano. Reduce the heat to low, or cover to keep warm.
Salt the water, and cook the pasta to a chewy al dente, 6 to 7 minutes. Then drain and cool. Fill the tubes or shells with the meat filling using small spoon. Cover the bottom of the baking dish with one-quarter of the sauce, then arrange the shells and cover with the remaining sauce, then top with the remaining cheese. Refrigerate or freeze for a make-ahead meal.
Bake from room temperature at 375 degrees F until brown and bubbly, 30 to 40 minutes.

SWEET STUFFED CANNELLONI

Sweet Stuffed Cannelloni image

I have been finding it difficult to find a cannelloni recipe that makes it a sweet dessert. I found this one on the Australian ABC NSW website, and thought it would be fun to try. I'll let you know how it goes!

Provided by Pikake21

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 cannelloni tubes
350 g fresh ricotta
1/2 cup brown sugar
1/4 cup pine nuts, lightly toasted
1 lemon, zest of
2 egg whites, lightly beaten
1/4 cup finely chopped of fresh mint
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1 candied clementine, finely chopped
1 cup pouring cream
2 teaspoons caster sugar
butter, for greasing

Steps:

Combine ricotta, brown sugar, pine-nuts, lemon zest, mint, nutmeg, cinnamon, candied clementine and egg white.
Carefully stuff cannelloni with filling and place in a buttered baking dish.
Cover with pouring cream and sprinkle with caster sugar.
Bake in a 190C oven for 25 minutes or until golden brown.
Suggestions:.
Serve one cannellone on a plate with fresh berries or a tablespoon of hot chocolate sauce, made by melting equal amounts of cream and chocolate over a low heat with a teaspoon of vanilla and a cinnamon stick.

Tips:

Use stale cannelloni tubes for the best texture, as they will absorb the sauce better without becoming mushy.
To easily remove the ricotta cheese filling from the piping bag, dip the tip of the bag in hot water before filling.
Bake the cannelloni in a single layer in the baking dish to ensure even cooking.
If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off to fill the cannelloni.
Serve the cannelloni with your favorite marinara sauce and grated Parmesan cheese.

Conclusion:

Sweet stuffed cannelloni is a delicious and impressive dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be customized to your liking. With a variety of ricotta cheese fillings to choose from, you can create a cannelloni dish that everyone will enjoy. So next time you are looking for a new and exciting recipe, give sweet stuffed cannelloni a try!