A cannelloni recipe is a traditional Italian dish that literally means “large reeds”. Cannelloni is a type of pasta that is cylindrical in shape, stuffed with some filling, covered in a sauce and then baked in the oven. When cooking a cannelloni recipe you may have to pre boil the cannelloni pasta or not, depending on the filling and the sauce used in the cannelloni recipe.
If you are unable to find readymade cannelloni you can use lasagne sheets wrapped around the filling when making any one of these cannelloni recipes.
Cannelloni recipe - Chicken and parmesan sauce
This chicken cannelloni recipe serves four people and for this you are going to need three skinless chicken breast fillets, 120ml of vinegar, 250ml olive oil, 500g of cannelloni pasta (or the equivalent of lasagne sheets), three cloves of crushed garlic, 90g of butter, 450ml of double cream, on teaspoon of black pepper, 120g of grated parmesan, 400g of ricotta, one egg, one teaspoon of dried oregano, one teaspoon of dried marjoram, one teaspoon of dried basil, 120g of grated mozzarella.
First off marinade the chicken fillets in the vinegar, olive oil and garlic. Ideally the chicken should be marinated overnight but you can do it for less time if you wish, although it should be at least an hour.
Put some oil in a pan and heat up. Once the oil is up to temperature saute the chicken for three minutes each side, remove from the heat and put to one side.
Bring a pan of water to the boil and cook the cannelloni, or lasgane sheets. The pasta only needs blanching for a minute so don’t overcook it. Once the minute has elapsed remove the pasta and place in to a bowl of cold water.
The sauce is made by melting the butter in a saucepan over a medium to high heat. Once the butter is nicely melted add the double cream, salt and pepper and stir until it starts to thicken up. Reduce the heat and add the cheese and continually stir until the cheese melts. As soon as the cheese is
fully melted remove the saucepan from the heat.
The cannelloni recipe filling is made by mixing the ricotta, egg, oregano, basil and marjoram in a bowl. Stir thoroughly and then add the chicken. Stuff the cannelloni with the chicken and ricotta mixture. If you are using lasagne sheets spoon the mixture on to each sheet and then roll up.
Pour some of the cheese sauce in to an oven proof dish and lay the stuffed cannelloni on top of it. Pour the remaining cheese sauce over the cannelloni and top with grated parmesan cheese. Cover with foil and bake in a preheated oven for forty five minutes.
Once the cannelloni is cooked allow to stand for five minutes before serving with a green salad and some crusty bread.
Cannelloni recipe - Spinach and sausage
Spinach and sausage go very well together and are even better in a cannelloni recipe. Spicy sausages work the best in this cannelloni recipe however you can use normal pork sausages or beef sausages if you prefer. In fact, you can use whatever sausage you want in this cannelloni recipe.
This cannelloni recipe serves four people and in order to make it youwill need eight sausages with the casings removed and chopped up, 225g ofgrated mozzarella, 400g of ricotta, 400g of frozen spinach thawed and squeezed dry, 50g of grate parmesan, one egg, quarter of a teaspoon of oregano, two cloves of garlic crushed, eight uncooked cannelloni or eight sheets of lasagne, 500g of pasta sauce, 150ml of water.
For the sauce you need to pour some oil in to a frying pan and gently warm up. Once the oil is up to temperature add the sausage and cook until it turns a nice golden brown color and is no longer pink. Drain any fat and stir in the pasta sauce.
The cannelloni, or lasagne sheets, need to be cooked in boiling water of a minute in order to blanch them. After a minute, remove the pasta from the boiling water and place in to some cold water and put to one side.
In a large bowl add the mozzarella, ricotta, spinach, parmesan, egg, oregano and garlic and mix in to a paste. Stuff the mixture in to the cannelloni. If you are using lasagne sheets spoon some of the mixture on to each sheet and then roll up.
Pour some of the sauce in to the bottom of a baking tray and lay the cannelloni, or lasagne sheets, and then pour the remaining sauce over the top. Top off with some grated cheese and cook in the oven for twenty minutes.
Once cooked allow it to stand for five minutes and serve with green salad and crusty bread.
Cannelloni recipe - Smoked venison
This smoked venison cannelloni recipe serves two people and requires cannelloni pasta (or three sheets of lasagne), one hundred grams of smoked venison, two hundred grams of ricotta, one teaspoon of thyme, one egg, salt and pepper and one table spoon of grated parmesan, a can of chopped tomatoes, two cloves of garlic crushed, a knob of butter and half a teaspoon of basil.
First off make the sauce. Heat some oil in a pan and heat up. Once up to temperature add the garlic and cook for two minutes. Add the can of tomatoes and season with salt. Reduce the heat and continue to cook for five to ten minutes. Remove from the heat and then add a knob of butter and the basil.
Bring a pan of water to the boil add the cannelloni, or the lasagne sheets if you could not get any cannelloni. The pasta only needs to be blanched for one minute and no longer. Make sure you don’t overcook the pasta. After a minute, remove the pasta and put in a bowl of cold water. Next take the ricotta, parmesan, thyme, egg and beat and then season with salt and pepper.
To make or assemble the cannelloni recipe fill the cannelloni with a slice of venison and a spoonful of the ricotta mixture. If you are using lasagne sheets put a slice of venison on top of the each lasagne sheet, spoon on some ricotta mixture and then roll them up. Put the parcels in to an oven
proof dish, spoon over the tomato sauce, top with grated parmesan and then cook in the oven for twenty to twenty five minutes.
Once cooked, remove from the oven and serve with green salad and crusty bread.
Any other cannelloni recipes?
There are plenty of cannelloni recipes although the above are my favorites. Making cannelloni is quite easy to do and provided there is a stuffed pasta, which is either cannelloni or lasagne sheets rolled up, a sauce to stop the pasta from burning and the dish is cooked in the oven it is cannelloni.
There are plenty of different cannelloni recipes you can devise so let your taste buds and imagination run riot. Try experimenting and whilst you will develop some dishes that won’t quite work if you stick with it you will devise a top notch cannelloni recipe that does work.