Cannelloni pasta – traditional Italian recipe
Cannelloni pasta is probably one of the most known cooked loved italian pasta recipes together with lasagna.
In my house, back in the days, it wasn’t sunday if there wasn’t cannelloni, lasagna or gnocchi on the table really.
This long cilindric shaped pasta is known for so many other people in the world as manicotti.
Though very similar it’s two different type of pasta.
The difference in between cannelloni and manicotti it’s in the shape only of course.
But you can cook it in the same way, with the same filling. Or not.
With ricotta and spinach or with ham and mushrooms covered with lots of beshamel sauce, lots of variants exists to this evergreen classic Italian cannelloni pasta recipe.
The one I am showing you today is the most know one: classic cannelloni pasta recipe in pure italian style.
Creamy and delicious cannelloni pasta filled and baked to perfection.
I saw many other people that actually boil the cannelloni pasta before filling it and then bake it.
I can’t honestly think about something more wrong than that..and to be honest with you I don’t even see the point of it. Let alone the fact that is going to be really hard to be able to fill cannelloni pasta if you boil it, they are also going to be a soggy mess afterwards.
As you might have guessed I don’t suggest you boil the cannelloni.
If your worry is that they won’t get cooked in the oven, rest sure that your pasta is gonna be baked to perfection and cooked properly without the need to boil it.
Just to be clear, in this recipe I am going to show you how to make cannelloni pasta from scratch.
The only thing you don’t make from scratch is the actual pasta shells/tubes.
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Let’s get cracking on this cannelloni pasta recipe and see what are the ingredients need for it.
Ingredients for about 12 stuffed cannelloni pasta
uncooked cannelloni pasta
150gr mince meat
100gr cooked ham
3 hard boiled eggs
100gr grated parmesan cheese
150ml tomato sauce
150ml beschamel or white sauce
Cannelloni pasta – cooking method
Firstly get the eggs cooked. It takes 10 minutes more or less, so it the mean time the eggs are cooking you can prepare the rest of the filling.
Peel and finely chop in small dices half onion, preferably white onion.
Put a frying pan over medium heat, add a drizzle of olive oil and when it’s warm enough, add the chopped onion to the pan.
Stir with a wooden spoon and let the onion soften up a little.
Add the minced meat to the pan and stir it, try to break it in smaller pieces.
Season with salt and a generous pinch of black pepper, then let the meat cook througly.
When this happens, add few spoons ( about 5 ) of ready cooked tomato sauce and stir.
Place the mince meat into a large bowl and set aside for time being.
At this point the eggs should be cooked and ready.
Peel the eggs shell and bring the eggs onto a chopping board, cut them into small dices and add it to the mince bowl.
Cut both the mozzarella cheese and the ham in small dices and add it to the mince as well.
Stir the ingredients together with a wooden spoon.
Get the cannelloni pasta ready to be filled.
You could do this by feeding the filling through each cannelloni pasta with a teaspoon, but I have a much faster method for it.
Grab one cannelloni, hold it straight so that with the palm of your hand you keep one end closed.
Tap the cannelloni you are holding right in to the filling bowl so that the filling will go in automatically forced by the pressure.
When you filled up all of the cannelloni pasta, keep it aside for a minute.
Mix the tomato sauce with the beschamel sauce.
Get a baking tray and spread a couple of ladles of this sauce at the bottom.
Place the cannelloni pasta in the tray, close one next to the other.
If they don’t fit all in one tray use another small one for the rest, do not put them one on top of the other.
Top the cannelloni pasta with more sauce to cover them completely.
Sprinkle the top with grated parmesan cheese, and cover the tray with foil.
And now.. baking time!
Bake this cannelloni pasta @180C for 40 minutes covered with foil, then 15 more minutes without the foil.
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There you have some gorgeous and super tasty cannelloni pasta Italian style!