Cannelloni
Manicotti is a long hollow shell stuffed with Cheese.
Cannelloni is usually stuffed with a Beef mixture,
sometimes also stuffed with a Cheese and Vegetable
mixture.
Cannoli (notice the difference in spelling) is a fried or
baked pastry hollow shell stuffed usually with a
Ricotta, Honey, Sugar, maybe some Vanilla Extract
and Chocolate bits mixture dipped in some kind of
nuts.

Here I am making Cannelloni stuffed with ground Veal.
If you cannot find Ground Veal, you can use Ground
Beef or Ground Sirloin instead, at least 90% fat free.
If your butcher will further grind it, like 2 more times,
that would be good, if not, then you'll have to mash it.
















         INGREDIENTS:















1 box of Manicotti Shells (see NOTE below)
1 lb Ground Veal or Beef
about 1/2 Cup or more of shredded Mozzarella
Cheese
about 1 Cup of HEAVY Whipping Cream
Salt and Pepper
couple notches of Butter (about 3 Tablespoons)
small handful of Parmesan
at LEAST 2-3 Cups of Spaghetti sauce

         NOTE ON SHELLS:
This recipe is for about 2 people. Most boxed shells
come 12 to a box. Believe me, when you get home,
some of the shells are cracked and no good, and
some when you boil them will just split in half and
again be no good. So keep this in mind when you are
cooking for more than two people.

If you have a pasta maker,
you can make your own
sheets. Follow the recipe for Ravioli Pasta. You may
want to roll these out on pasta machine rather thin as
you will be stuffing and then rolling up and you don't
want just a "hunk" of thick pasta. Just cut into
rectangles (about the size of a paper back novel),
stuff and roll up, place seam side down on sauce lined
pan, top with sauce & cheese & then bake.

(I experimented with those lasagna sheets that say "no
bake" on the label, and tried boiling them a few
minutes until softened and pliable. Those didn't really
work out.)
















You'll also need an ice bath to stop the cooking
process. By the time you're done boiling the noodles,
drain, and plop onto the ice cubes. Add a bit of cold
water. They will be easier to handle as they won't be
as hot either.
















Now you will be making a simple Alfredo Sauce. Put a
notch of Butter with Salt and Pepper in saute pan.
















Add the HEAVY Whipping Cream, and bring to boil on
high flame. (Heavy Whipping Cream has more
butterfat in it than anything else. It is the best
ingredient to use for Alfredo.)

The Cream will begin to "rise." Lower flame to low and
simmer. It'll be nice and thick in a few minutes, stir
occasionally.
Now begin to brown the meat, using a potato masher
while you do so. You want the meat to be as small as
possible.













Put into a bowl.















Blanch some fresh Spinach, drain, cool and cut up
into tiny bits.
















Add to meat mixture and mash in.































Add
SOME of the Alfredo Sauce. (You can save a bit
of it to top the finished dish if you want, just reheat a
bit.) Stir as you add, you want this to be somewhat
creamy.
Boil your noodles, according to package directions.
















If you're using
fresh pasta sheets that you made, you
don't have to boil them, just stuff them and roll them up

















Don't forget, after draining them, put immediately into
ice bath.
Pour a bit of your Spaghetti sauce on the bottom of a
baking pan.
Use a spoon, and carefully stuff each shell, taking
care not to break them.
































Top with a pinch more of sauce and a sprinkling of
shredded Mozzarella Cheese.
















Bake 350*F for 30-45 minutes (cheese needs to melt).
Let it sit for a few minutes before using a spatula to
dish out.

NOTE: You can add a small handful each of WHOLE
Ricotta Cheese and shredded Mozzarella Cheese to
the Meat mixture if you didn't want to add the Alfredo
sauce.
To make just simple Manicotti, make a blend of
WHOLE Nilk Ricotta Cheese, shredded Mozzarella, 1
Egg, and a nice handful of Parmesan until all is
creamy.
Vegetables that work in this are:
Spinach
shaved Carrots
very finely diced Onions
very finely diced up Zucchini
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