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"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

Sweet & Savory Meat Sauce Stuffed Cannelooni Pasta Recipe

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This recipe for Sweet & Savory Meat Sauce Stuffed Cannelooni Pasta is from My very creative & soul searching adventure, but mostly intrepid and delicious one to say the least., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2-pound ground spicy pork
3/4-pound ground lamb
3/4-pound ground beef (80%)
1/2-pound frozen spinach (finely chopped)
10-14 small bella mushrooms (finely chopped)
2 TBLS minced garlic
1 small white onion (finely chopped)
1 can fire roasted tomatoes (chop them little finer)

2 cans traditional spaghetti sauce
1-cup ricotta cheese or small cubes of fresh mozzarella (optional)
Fresh thyme (1 tablespoon finely chopped)
Fresh basil (1 tablespoon finely chopped)
Fresh rosemary (1 tablespoon finely chopped)
2 packages cannelloni pasta
Fresh parsley for garnish
Shredded parmesan cheese for garnish

8” spring form
Directions:
Directions:
Using deep 12-inch sauteing pan combine all the of meat using your choice of oil. Start separating the meat right a-away to reach as small pieces as possible and once it is all browned, drain the juices as much as possible, and continue cooking.
Frozen spinach should be defrosted and drained dry.
Add garlic, onion, fresh bella mushrooms, spinach, fire roasted tomatoes and little finely chopped parsley. The sauce should be small chunks of everything and slightly think and not too runny.
In the meantime, boil water and boil cannelloni pasta couple minutes shorter than instructions direct. Drain, sprinkle little olive oil on them (be careful as they will be super-hot). This will allow for the pasta to bind with the sauce.
With the sauce cooking for few minutes, add all the fresh herbs to taste. And the tomato sauce. Bring to final boil and cool for few minutes. In the cooling process, I like to add the ricotta cheese leaving little junks or add cubed mozzarella as I fill the cannelloni for final baking.
In the meantime, prep the 8” spring form with tin foil, and preheat oven to 350°. Once all ready, start filling the tubes with the sauce and stand them up. Fill the form, leaving little room but not too much. Once the form is full, I like to pour little sauce over the top and sprinkle parmesan cheese and some chopped parsley. Cover the top with tin foil to avoid burning the pasta edges. Bake for about 45 minutes, depending on your oven.

 

 

 

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