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Beef Cannelloni Bake

SUBMITTED BY: MARBALET

"A hearty stuffed pasta that has a beef and vegetable filling, baked with a fresh homemade tomato sauce. Serve with a green salad and crusty Italian bread, if desired."

RECIPE RATING:

Read Reviews (19)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (8 ounce) package cannelloni pasta
8 ounces lean ground beef
2 carrots, chopped
1/2 stalk celery, chopped
1/2 onion, chopped
10 ounces fresh spinach, washed and chopped
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup heavy whipping cream
1 cup chopped tomatoes
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped fresh basil
1 (14.5 ounce) can stewed tomatoes
2 tablespoons olive oil
2 cloves garlic, chopped
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 leaves fresh basil, chopped

What to Drink?
	Sangiovese
	Negroni Cocktail II

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
In an 11 x 17 inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until beef or veal is brown and vegetables are soft, about 30 to 40 minutes. Note: Be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 400 degrees F (200 degrees C). Stir often while baking. Cool for 15 minutes.
Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes. Remove from oven and lower oven temperature to 350 degrees F (175 degrees C). Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 9 x 13 inch baking dish.
To Make Tomato Sauce: Place Italian style tomatoes with liquids in food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add 2 cloves chopped garlic and 1 chopped onion; saute until soft. Add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.
Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.

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REVIEWS

Reviewed on Dec. 22, 2004 by SRABBANI

delicious! takes time to prepare, but prepare a double batch and freeze half. use the no-cook... MORE

Reviewed on Jul. 27, 2007 by oopretttynpinkoo

This was so good. I didn't realize how long it took. So to shorten the time I browned the... MORE

Reviewed on Jul. 10, 2003 by BELISSIMA

This cannelloni was the best I have ever tasted. It made me feel like a real chef! Although it... MORE

Reviewed on Jan. 20, 2004 by CHEF70

This is what I call REAL cannelloni! Often when you order cannelloni at reataurants they bring... MORE

Reviewed on Oct. 1, 2004 by Luv2cook

This was very delicious. It did take a VERY long time in the kitchen to make. But if you have... MORE

Reviewed on Oct. 2, 2003 by SHELIFER

There is nothing bland about this recipe. This is well worth the effort and a major keeper. MORE

Reviewed on Feb. 5, 2007 by WAITINGFORNINE

Very Good – just like my Papa Capozzi used to make! Yes, it’s time consuming, but these freeze... MORE

Reviewed on Nov. 16, 2006 by CHRISTYDAWNE

Tasted very, very good, but not good enough to merit the time and effort that the recipes... MORE

Reviewed on Nov. 3, 2006 by Amy

This was a lot of work. It was good, but wasn't anything spectacular. Probably won't make it... MORE

Reviewed on Aug. 29, 2002 by ADAMZAPPAL

I was not impressed with this at all. It was also a pain to make. MORE

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