Oh boy, I’m telling you…when I have time to cook, I absolutely enjoy it! I will have my music playing and I will just putter around in the kitchen, preparing everything!
Today, I am going to share my Cannelloni Recipe! The meat sauce, the crepe, the filling! And I hope you can follow this easily! I look forward to any questions or comments! This truly was, um, DELICIOUS!! AND, not only that, the kids absolutely love it, which is truly an added bonus!!
Here’s a quick one minute video before we get started! It was a fun one!
So, this dish can be time consuming, but I’m telling you – it’s well worth it!
Preheat the oven to 400°F, and let’s get to it!!
Ground beef or pork
Salt and Pepper
➔ Start by sauteing the chopped onion in olive oil, then add in some garlic after seven minutes, and cook until browned.
➔ Once the onion and garlic is ready, add the ground beef (or pork). I usually use two lbs. I find the more meat, the better! Then add in some salt, pepper, and garlic powder (for extra flavour). Stir, until beef is cooked through.
➔ Now it’s time to add the sauce. I like to have my sauce thickened. I use one jar of strained tomatoes and two cans of tomato paste. Then, I will add one jar of water and one can of water. I usually eyeball it – you can make the thickness of your sauce however you prefer it!
➔ Stir the sauce, and once it comes to a boil, add some more salt, pepper, and garlic powder. Also, add sugar (usually about a tablespoon), and basil. Stir everything together and let it cook for about half an hour on medium heat.
Now, let’s get the crepes ready…here’s how:
1 cup all-purpose flour
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted
In a mixing bowl, you’re going to whisk together the flour and the eggs. Then gradually, add the milk and water. Stir to combine, then add the salt and butter. Make sure to beat this combination until smooth – no lumps!
In a frying pan over medium to high heat, use a ladle to pour the batter onto the pan. You’re going to want to tilt the pan in a circular motion so that the batter coats the surface evenly.
Then, cook the crepe until the bottom is light brown, usually about two minutes. With a spatula, loosen the outsides, then turn and cook the other side.
And that’s it!
For the filling of the crepe, I made a batch with the meat sauce and a batch with RICOTTA. In a small mixing bowl, combine the following ingredients to make the Ricotta filling, then set aside.
1 tube of Ricotta
1 tsp of salt
1 tsp of pepper
Before you start filling the crepes, make sure you set some sauce down on the bottom of the oven pan BEFORE layering the cannelloni.
And now, you are ready to fill the crepe! All you are doing is taking a couple of tablespoons (more or less) of either the ricotta filling or the meat sauce filling, and laying it into a straight line in the crepe. Roll the crepe, making sure the filling stays in, and then transfer it into the pan! Repeat until you have used all of your crepes!
Once all of the crepes are in the pan, pour some of that yummy meat sauce over top, add some grated Parmesan cheese and Mozzarella cheese, and you are all set!
Place the pan into the oven (400°F) and bake for 20 minutes. Once it is done, let it cool for about five minutes!
This dish can be served with a balsamic vinaigrette salad and Italian bread, but I will warn you – it is not only delicious, but filling!
Remember – any leftover sauce or ricotta can be put in the fridge for leftovers!
Here are some pictures I took!
I hope you enjoy this dish as much as my family does!
ciao ciao for now,