1 1/2 cup flour
1 1/2 tsp salt
5 eggs,slightly beaten
1 tbsp salad oil
1 water,salted
1/2 cup onion,chopped
1 garlic clove,medium,minced
1/2 tsp basil leaves,crushed
2 tbsp butter or margarine
2 can tomatoes,chopped(16oz ea)
1 can cheddar cheese soup(11oz)
1/2 cup milk
1/2 cup parmesan cheese,grated
1 1/2 cup ricotta cheese
1/4 cup prosciutto(italian ham)
1/4 cup hard salami,chopped
A Recipe for
Cannelloni (Stuffed Pasta)
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This Recipe for Cannelloni (Stuffed Pasta) is one of thousands in the Recipes-to-go Ethnic Cookbook.
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
If you enjoy this Cannelloni (Stuffed Pasta) Recipe - you should enjoy the recipe collections you can find on the websites below:
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This is a recipe for Cannelloni (Stuffed Pasta) from the recipe cookbook of Recipes-to-go (Ethnic)
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
Food Tip |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Food Tip |
1. Combine flour and salt to a bowl; add 3 eggs and oil, mixing with
a fork
to form a firm dough. 2. Knead on lightly floured board until
smooth, about 5 minutes. 3. Cover; let dough rest 5 minutes. 4. Roll
dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch
rectangles. 5. Cover; let dough rest 1 hour. 6. Boil salted water
in a large pan; cook rectangles of dough, a few
at a time, 5 minutes, or until tender. 7. Rinse in cold water;
drain on damp towel. 8. Meanwhile, prepare sauce:
A. Cook onion, garlic and basil in butter in a saucepan until
tender.
B. Add tomatoes; bring to a boil.
C. Reduce heat; simmer 30 minutes, stirring occasionally. 9. Pour
1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish. 10.
To make filling:
A. Combine soup, milk and Parmesan cheese in a bowl.
B. Combine 1/2 cup soup mixture and remaining ingredients in a
saucepan; cook, stirring, until thickened.
11. To make cannelloni:
A. Spoon 2 tablespoons filling on narrow end of each piece of
pasta; roll up.
B. Place roll-ups, seam-side down, in a baking dish; spoon
remaining
soup mixture and sauce over cannelloni.
C. Bake in preheated 350'F. oven 30 to 35 minutes, or until hot.
12. Serve with additional Parmesan cheese.
Serves: 6
Cannelloni (Stuffed Pasta) Recipe brought to you by Recipes To-Go