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Beef Cannelloni

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Beef Cannelloni
  • Prep Time 45 min
  • Total Time 1 hr 30 min
  • Servings 6
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The secret behind our version of classic Italian cannelloni is adding pancetta to the filling, that and hitting the perfect ratio of pasta to sauce. If you come across cannelloni noodles, use those; we call for manicotti because they’re similar and easier to find.

Ingredients

12
manicotti shells
1
tablespoon butter
4
oz pancetta, finely chopped
1
lb extra-lean (at least 90%) ground beef
2
cloves garlic, finely chopped
2
tablespoons Gold Medal™ all-purpose flour
1
cup whole milk
1
cup grated Parmigiano-Reggiano cheese
1/2
cup shredded mozzarella cheese (2 oz)
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
1/4
teaspoon ground nutmeg
1
egg, beaten
1
jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1/2
cup heavy whipping cream

Directions

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook manicotti as directed on box. Rinse with cool water; drain well.
  • 2 Meanwhile, in 12-inch skillet, heat butter over medium heat. Add pancetta; cook about 4 minutes or until lightly browned. Add beef; cook 5 to 7 minutes, breaking as many lumps as possible, until no longer pink. Add garlic and flour; cook and stir 2 minutes. Add milk; stir to combine. Cook and stir until mixture comes to a boil. Remove from heat; stir in 1/2 cup of the Parmigiano-Reggiano, the mozzarella, salt, pepper and nutmeg. Remove from heat; cool 5 minutes. Stir in egg.
  • 3 Spread 3/4 cup of the pasta sauce in baking dish. Spoon beef mixture into manicotti; place in dish. Spread another 3/4 cup pasta sauce over manicotti, making sure to cover manicotti completely.
  • 4 Pour whipping cream inside pasta sauce jar with remaining sauce. Cover, and shake. Pour cream mixture over manicotti. Sprinkle with remaining 1/2 cup Parmigiano-Reggiano. Cover with foil; bake 15 minutes. Uncover; bake 15 to 20 minutes or until bubbly and lightly browned. Let stand 10 minutes before serving.
Tips  

Any of the Muir Glen™ pasta sauce varieties will work well in this recipe.

Although traditional cannelloni is made using fresh pasta sheets, the dried manicotti shells are easy to use and much quicker!

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
320
)
Daily Value
Total Fat
36g
55%
(
Saturated Fat
17g
84%
,
Trans Fat
1g
)
Cholesterol
150mg
49%
Sodium
1350mg
56%
Potassium
320mg
9%
Total Carbohydrate
42g
14%
(
Dietary Fiber
4g
15%
,
Sugars
8g
)
Protein
36g
Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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