TWICE AS GOOD BEEF & PORK CANNELLONI
Two meats, two cheeses, and two sauces make this cannelloni doubly good. There's enough in this recipe for a couple of meals too, though I often double it to freeze. I guess it's a real theme with this recipe! In our house it is enjoyed by children and adults alike. You may want to add more pasta sauce, or vary the thickness of the cream sauce - up to your liking. If I can't get nice ground pork at the market, I'll substitute sausages, discarding the casing - a little more flavourful, a little higher fat. It's a real departure for me to not use basil and oregano, but I like the flavour just exactly as is.
Provided by hollyberry
Categories One Dish Meal
Time 1h
Yield 32 cannelloni, 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Filling: Brown garlic in olive oil. Add beef, pork, and 1/2 cup of pasta sauce (from the Tomato Sauce ingredients) and stir to combine. Brown until cooked and allow to cool to a manageable temperature.
- Preheat oven to 350°F.
- Whisk eggs. Add the eggs, bread crumbs, ricotta, and parmesan cheese to the meat mixture.
- Use a piping bag to fill the cannelloni noodles.
- Red Sauce: Combine all ingredients and use half to cover the bottom of a baking dish (13 x 9 Corning or glass ware).
- Lay filled cannelloni noodles onto the sauce, then cover with remaining sauce.
- Cover with foil and bake for 1/2 - 3/4 hour or until bubbly.
- Cream Sauce: Make a roux with the butter and flour. Add remaining ingredients and whisk over medium heat until thickened.
- Spoon over individual servings of cannelloni and serve.
Nutrition Facts : Calories 526.7, Fat 28.5, SaturatedFat 13.9, Cholesterol 143.3, Sodium 927.3, Carbohydrate 40.8, Fiber 3.3, Sugar 9.1, Protein 26.4
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Savannah Cecala
[email protected]Overall, this is a good recipe, but it could be improved with a few tweaks.
Tariro Moyo
[email protected]The cannelloni were a bit too soft for my taste.
Yarikk
[email protected]I would have liked the sauce to be a bit thicker.
Biny Belete
[email protected]This dish is a bit heavy, so it's best to serve it with a light salad.
Penexupifo Mwashekele
[email protected]I didn't have any problems finding the ingredients for this dish.
Mamun Ovimani
[email protected]The instructions were clear and easy to follow.
msehliselo ndlovu
[email protected]I'm not a big fan of mushrooms, but I didn't mind them in this dish.
Wilfredo Rivera
[email protected]This dish is a great way to use up leftover beef and pork.
Gk News1
[email protected]I would definitely recommend this recipe to anyone who loves Italian food.
Panganai Cuthbert Chikomo
[email protected]This dish is a bit pricey to make, but it's worth every penny.
Quanitta Ackermann
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
AK Miyazi
[email protected]I made this dish for my family and they loved it. Even my picky kids ate it all up.
Nirajan bhattarai
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Euss abbass
[email protected]I'm not a big fan of cannelloni, but I really enjoyed this dish. The flavors were well-balanced and the cannelloni were cooked perfectly.
BD SIFAT GAMER YT
[email protected]This dish is a bit time-consuming to make, but it's worth it. The results are amazing.
Ibrahim Nofisat Bamidele
[email protected]The sauce was flavorful and creamy. It was the perfect complement to the cannelloni.
Rennae Miller
[email protected]The cannelloni were cooked perfectly. They were al dente and held their shape well.
LolLanegirl Lol Girl
[email protected]I love the idea of using both beef and pork in this dish. It gives it a really rich flavor.
Nolen Tanner
[email protected]This dish was absolutely delicious! The combination of beef and pork in the cannelloni was perfect, and the flavor was out of this world. I will definitely be making this again.