WEEKDAYS 1e|12c|p

Cannelloni al Forno

Mario Batali
|
Servings: 6
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easy
|
30 to 60 min

Don't know what to make for dinner? Try this Italian dish!


  • Ingredients
  • step-by-step directions
Ingredients
Cannelloni Filling:
  • 2 tablespoons unsalted butter
  • 3/4 pound loose hot Italian sausage
  • 1/2 cup Parmigiano-Reggiano (freshly grated)
  • 1 tablespoon flour
  • 1 cup milk
  • 1 pinch nutmeg
  • 1 egg (lightly beaten)
Basic Pasta Dough:
  • (http://abc.go.com/shows/the-chew/recipes/Thanksgiving-Mario-Batali-Basic-Pasta-Dough)
Basic Tomato Sauce:
  • 1 cup basic tomato sauce (http://abc.go.com/shows/the-chew/recipes/basic-tomato-sauce-mario-batali
Besciamella:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk (warmed)
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
To Assemble:
  • 1 cup Parmigiano-Reggiano (freshly grated)
Directions
  • Preheat the oven to 350ºF.
  • For the Cannelloni Filling: In a large saute pan over high heat, melt the butter until it foams and subsides. Add the hot Italian sausage and cook over high heat until browned, about 5-7 minutes. Drain the excess fat and stir in the Parmigiano, the flour and the milk and reduce heat to a simmer. Cook for 10 minutes, stirring regularly, then remove from heat and allow to cool. Season with nutmeg, salt and pepper. Stir in the egg and set aside.
  • Preheat the oven to 350ºF. Bring a large pot of salted water to boil. Prepare a large bowl of ice water and set aside.
  • For the Pasta: Roll the pasta out to the thinnest setting on a pasta rolling machine and cut it into rectangles measuring 4 inches by 6 inches.
  • Blanch the pasta in the boiling water until tender, about 2 minutes. Remove to the ice bath and allow to cool. Remove to a paper towel-lined plate to drain.
  • Divide the meat, filling evenly among the rectangles, and roll the pasta around the filling, making 14 to 16 cannelloni.
  • For the Besciamella: In a medium sauce pot over medium heat, melt the butter. Whisk in the flour and cook until toasted, about 4-5 minutes. Add the warmed milk, whisking until smooth and bring to a boil. Allow to reduce, whisking periodically, about 8-10 minutes. Season with salt, pepper and nutmeg and remove from heat.
  • To Assemble: In a 9-inch square, ovenproof casserole dish, spoon half of the tomato sauce across the bottom in an even layer. Carefully lay each pasta package in the casserole so that they are in a single layer. Top with the remaining tomato sauce and besciamella. Finish with the freshly grated Parmigiano-Reggiano and bake in the oven for 20-25 minutes, until the sauces and cheese are bubbling and the edges of the pasta are crispy and browned. Serve immediately.
  • Tip: Make ahead of time and freeze so you can spend more time trick-or-treating!

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