"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cannelloni Recipe

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This recipe for Cannelloni, by , is from Mange! Mange!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ray Zuliani
Added: Monday, June 8, 2009


Fresh lasagna sheets (Ready to Cook)
Spaghetti sauce
1 container ricotta
1 package chopped frozen spinach
1 lb ground veal and pork (or beef if desired)
Romano cheese
2 eggs
Bread crumbs
Buffalo mozzarella (or regular)

Spinach Filling
Thaw and drain spinach thoroughly, place in bowl with package of ricotta and 1 egg. Add salt and pepper and grated Romano cheese to taste. Mix thoroughly and set aside.
Meat Filling
Brown the ground meat, drain off liquid. Place in a bowl, add 1 egg and a handful of bread crumbs, herbs to taste, salt and pepper and Romano cheese. Mix well and set aside.
Cover the bottom of a 9 by 13 baking dish with spaghetti sauce. Take a fresh sheet of pasta, cut in half, and place a small amount of either filling along one edge. Roll the sheet around the filling, and place seam side down in the casserole, in a single layer, until the casserole is full. Add more sauce to cover and sprinkle with Romano cheese. Top with shredded mozzarella cheese. Bake at 350 for 30 to 35 minutes or until cheese is bubbling.

Personal Notes:
Personal Notes:
Any Ready to Cook hard pasta shells like cannelloni or manicotti can be used in place of the fresh pasta sheets.




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