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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. MORE+LESS-
oz pancetta, finely chopped
lb extra-lean (at least 90%) ground beef
cloves garlic, finely chopped
tablespoons Gold Medal™ all-purpose flour
cup grated Parmigiano-Reggiano cheese
cup shredded mozzarella cheese (2 oz)
teaspoon freshly ground black pepper
teaspoon ground nutmeg
jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
cup heavy whipping cream
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.
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.
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.
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.
- 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!
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Thanks to ingredients like silky cannelloni sheets and pancetta, this beef cannelloni is easy enough to add to your weekly pasta rotation yet it’s slightly more sophistacted than your average pasta bake. Known as Italian bacon, pancetta is made from pork belly that has been seasoned, tightly rolled and cured. Unlike bacon which is also smoked, pancetta is cured but not smoked so it has a more delicate flavor and texture than bacon. It can be a bit more difficult to find at the grocery store, but you can usually find it at or near the deli counter. Once you get your hands on it, you’ll agree that the search for pancetta was well worth it when you taste the savory flavor.