Posted 20 hours ago

Pasta Reggia Cannelloni - 1x250g

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Please note that the nutrition informationis based on the recipe making 8 serves. The nutritional information is an estimate only and does not take into account any additional toppings or cheese added to the pasta. Storage; keep any leftovers in an airtight container in the fridge for up to 3 days. To re-heat, pre-heat your oven to 200 C/392 F. Place the cannelloni in an oven dish and cover with foil. Heat for 15-20 minutes or until steaming hot. Cannelloni can also be reheated in the microwave in individual serves. Stir any leftover beef and its cooking juices through the tomato sauce (there should not be a lot left) and pour the tomato sauce into a 25cm by 15cm (10" x 6") baking dish.

Add all of the sauce ingredients to a blender (I use a NutriBullet but any blender will do) and blitz until smooth. Grate some nutmeg into the sauce, fold through with a spoon and set aside for later. Can also use manicotti - bigger version of cannelloni with ridges. Recipe will fill about 10 manicotti tubes. Squeeze the thawed spinach in your hands to remove any excess water. ** This step is important, as frozen spinach contains (a lot of!) excess liquid that will make the filling runny.ROLL THE CANNELLONI: Spread two or three large spoonfuls of the meat mixture over the bottom of a 20x30cm (8x12 in.) baking dish. If using large lasagne sheets, divide them in half. Spread each lasagne sheet with 1 tablespoon of bechamel sauce, add approx. 2 tablespoons of the meat mixture at one end, and then roll into a tube. Place in the prepared baking dish with the seam side down. Repeat until all pasta sheets have been used. Patting the manicotti dry with a paper towel after cooking but before stuffing also seems to really help keep them in my hand, because trying to fill a slippery manicotti shell is the WORST.

This is very yummy. 100% fail on the piping tho. I am glad I watched the video. It shows about 1 1/2 cups of sauce is added to the spinach and beef mixture. The written recipe does not mention it anywhere. What I do for filling is once the filling is ready to fill, throw it in a food processor and pulse a little and I use the freezer bag method. Simple to fill, less mess.

This original cannelloni recipe (or versions of it) is still very popular in Campania and throughout Italy. However, there are many other ways to fill cannelloni or manicotti, whether you use dried tubes or fresh lasagna sheets. This pasta is eaten throughout Italy but considered traditional in Marche, Campania and Emilia-Romagna, where it is often filled with Bolognese sauce or sausage ragu. First, form a fountain with the flour and then add the eggs and begin to knead until you get a smooth and uniform mixture.

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