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Ingredientes
- 1 box Manicotti noodles - (8 ounce) (or possibly cannelloni shells)
- 1 jar Marinara sauce - (28 to 30 ounce)
- 1/4 c. Margarine - (1/2 stick)
- 1/4 c. All-purpose flour
- 2 c. Lowfat milk Salt Grnd white pepper
- 1 lb Grnd chuck
- 1/2 lb Grnd veal
- 1/2 lb Grnd turkey
- 1/2 c. Minced onion
- 3 x Garlic cloves
- 1/2 c. Red or possibly white wine Salt Grnd black pepper
- 1 x Egg beaten
- 3/8 c. Bread crumbs Paprika Grated Parmesan cheese
Direcciones
- Boil noodles according to package directions. Immerse in cold water; set aside.
- Spread marinara sauce in bottom of a 13- by 9-inch baking dish.
- To prepare cream sauce: In a saucepan, heat margarine over medium-high heat. Stir in flour. Whisk in lowfat milk. Add in salt and pepper and cook, whisking constantly, till thick.
- To prepare filling: Brown meats with garlic and onion. Drain excess fat. Add in wine; cook till meats are tender. Add in salt and pepper to taste. Stir in egg and bread crumbs.
- To assemble and bake cannelloni: Preheat oven to 350 degrees. Roll cooled pasta into tube shapes around filling or possibly stuff tube-shaped pasta. Place on red sauce, seam-side down. Top with cream sauce. Sprinkle with paprika and Parmesan. Bake 20 min or possibly till heated through and sauce is bubbly.
- Yield: 12 servings.
- Tester's note: This makes a hearty Italian main dish. We halved the filling ingredients from the original recipe, that called for 3 pounds of meat, and still had plenty for stuffing inside the pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 224 | |
| Calories from Fat 141 | 63% |
| Total Fat 15.66g | 20% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 1.17g | |
| Cholesterol 77mg | 26% |
| Sodium 194mg | 8% |
| Potassium 249mg | 7% |
| Total Carbs 3.56g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.77g | 1% |
| Protein 16.22g | 26% |
