Stuffed Cannelloni
MELTS IN YOUR MOUTHAfter making this Stuffed Cannelloni recipe I will never use store bought shells again. Making your own crepes ( crespelle) for this dish is a lot easier and much better tasting. I normally steered away from making my own crepes until I realized it’s not much of an extra step to make considering the results. Cannelloni can be stuffed with many different ingredients. That’s what I love about them. The last time I made this recipe I put some dried basil in the crepe mixture which gave them an added depth of flavor. I stuffed them with ricotta, asiago and spinach and topped them off with gravy and mozzarella cheese. This Stuffed Cannelloni recipe is simple. Other variations, like seafood stuffed cannelloni, can be a little more complicated. Try this one first then you can try stuffing them with chicken, veal, pork, sausage or vegetables. Also besides gravy you can top them with béchamel sauce or a nice bolognaise sauce. They make a wonderful dinner for any occasion. Also lets not forget that plain crepes make some great desserts. Crespelle INGREDIENTS 2 eggs1 cup of milk3/4 cup of flour1/8 tsp of salt1 tsp of dried basilPREPARATION in a large bowl whisk together all the ingredients.Refrigerate for 1 hour.Grease a small 6-7 inch frying pan with butter.Heat the pan and add around 3 Tbls of the crepe mixture.Swirl the pan around to coat the bottom.When the edges of the crepe pulls away from pan flip with a spatula.Then slip onto a plate and repeat.Add bits of butter as neededNOTE: This recipe should make around 12 crepes Filling INGREDIENTS 1 pound of ricotta cheese1 pound of spinach, cooked and chopped1 cup of grated asiago cheese1/4 cup of chopped parsley1/2 tsp of salt1/2 tsp of fresh ground black pepper2 eggs1 package of mozzarella cheesePREPARATION Thoroughly mix together all the ingredients.Pre-heat the oven to 350 degrees.Coat the bottom of a greased baking dish with some red gravy.Place the ricotta mixture in the crepe and roll up.Repeat until you use all the crepes.Place the crepes in the baking dish and top with more gravy and mozzarella cheese.Bake for 30 to 40 minute.Serves 4 people and don’t forget the garlic bread.
Don't forget to click on the logo below and subscribe to my
NEW NEWSLETTER
That's a discovery! That's Italian! That's
Great Chicago Italian Recipes.com
Leave Stuffed Cannelloni and Return to Italian Recipes
Leave Stuffed Cannelloni and Return to Best Tasting Pasta Recipes
Home |The Italian Grocer |Italian Heritage |Italian Chefs | New Contest |What‘s New | Restaurant Reviews | Your Reviews |Appetizer Recipes | Soup Recipes | Salad Recipes | Bread Recipes | Vegetable Recipes | Pasta Recipes | Poultry Recipes |Beef Recipes | Pork Recipes |Veal Recipes |Lamb Recipes | Seafood Recipes |Pizza Recipes | Cooking for Kids | Italian Cheese | Italian Wine | Dessert Recipes |Coffee and Espresso|Italian Dinner Music | Food Glossary |About the Cook |Sitemap |Share This Site |Contact |Privacy Policy | Disclaimer |Submit Your Recipes |Your Italian Recipes | Archived Menus
|
