Braised Beef Cannelloni

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We had tons of leftover beef after slow cooking a roast it in the crock pot for spaghetti. This was a great solution for the leftovers! It’s fairly easy and great to freeze and reheat. 

Braised Beef Cannelloni

Ingredients:

1 lb. of braised beef (used leftovers)
1 ounce container of light ricotta cheese
1 cup of shredded mozzarella cheese
8 ounces marinara sauce
1 package of dried cannelloni shells
1/2 tbsp of dried basil
1 tbsp garlic powder

Directions:

Preheat oven to 350 degrees.

Cook cannelloni per instructions on package.

In a large bowl, mix meat, ricotta, 1/2 cup of mozzarella, garlic powder, basil, and salt and pepper.

Stuff cooked cannelloni with meat and cheese mixture.

Pour 1/2 cup marinara sauce on baking dish. Place stuffed cannelloni on top of sauce. Pour atop remaining sauce.  Top with remaining mozzarella.

Bake uncovered for 40 minutes.

Turkey Tetrazzini

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Turkey Tetrazzini

Ingredients

  • 12 oz rotini
  • 12 ounces mushrooms, sliced (about 4-5 cups)
  • 1 small diced onion
  • 2 cloves diced garlic
  • 1/2 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups of milk
  • 1/4 cup non-fat half and half
  • 2 cups chicken broth
  • 1/4 cup dry sherry
  • 3 cups coarsely chopped cooked turkey
  • 1 cup peas
  • 2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
  • 1/3 cup shredded Swiss cheese
  • 2 Tbsp lemon juice
  • Salt and Pepper
  • Ground nutmeg (optional)
  • 1/3 cup fine fresh bread crumbs (or panko)
  • Freshly chopped parsley for garnish (optional)

Directions

1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.

2 Cook the mushrooms, onion and garlic in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.

3 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.

4 About now, put the pasta into the boiling water you’ve heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.

5 Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

6 When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.

7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.

8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Inspired by: http://www.simplyrecipes.com/recipes/turkey_tetrazzini/

Homemade Terranova Cannelloni

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Homemade Terranova Cannelloni

Ingredients
  • 1 cup red onion, diced
  • 1/2 cup celery, diced
  • 1/3 cup carrot, diced
  • 2 tablespoon olive oil
  • 2 cloves garlic
  •  2 lbs of Terranova Italian sausage
  • 1/2 cup white wine
  • 1 1/4 cups beef broth
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • Salt, to taste
  • Pepper, to taste
  • 2 egg yolks
  • 2 tablespoon butter
  • 2 tablespoon flour
  • 1 cup milk
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup Parmesean cheese, freshly ground
  • Box of Dried Cannelonni tubes
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 2 cups flour
  • 1/4 cup water
  • 1 (16-ounce) jar high quality marinara sauce
  • 1/2 pound Fontina cheese, grated
  • 1/2 cup heavy cream
  • 5 tablespoon butter
  • 1/4 cup Parmesean cheese, grated
Directions
  1. Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened.
  2. Add the garlic, and cook 1 minute. Add sausage (removed from casing). Cook, stirring occasionally, until meat is no longer pink. Drain excess liquid and grease thoroughly.
  3. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper.
  4. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
  5. Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper.
  6. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
  7. Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside to cool.
  8. In a medium size bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
  9. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thickness (recommend the #5 thickness setting on hand-crank pasta machine). Use machine or knife to cut into 4- x 5-inch strips.
  10. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
  11. Place 1/3 of the cooled meat and parsley sauce mix into a blender or food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes. Repeat with remaining mixture until all filling ingredients are processed.
  12. Prepare Fontina Cheese Sauce by placing Fontina, cream, butter and Parmesan in a double boiler or a bowl in a saucepan of simmering water. Heat, stirring occasionally, until the cheeses have melted and the sauce is smooth and hot.
  13. Cover bottom of 9 x 13-inch baking dish with 1/4 inch of marinara sauce. Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to 9 x 13-inch baking dish. Repeat with the remaining noodles and filling, arranging in single layer.
  14. Ladle the remaining marinara sauce on one side of the cannelloni, leaving the other 1/2 of each tube without sauce. Spread the Fontina cheese sauce on the other 1/2 of the cannelloni and sprinkle with the remaining Parmesan cheese.
  15. Bake at 400 degrees F for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

Inspired by http://www.recipelion.com/Restaurant-Recipes/Olive-Garden-style-Cannelloni-al-Forno#EAohq5F3dSQZkov0.99