Indulge your taste buds with our exquisite Cannelloni Mornay, a culinary masterpiece that combines the richness of béchamel sauce, the delicate flavor of Cannelloni pasta, and the savory filling of your choice. This versatile dish offers endless variations, allowing you to customize it to your liking. Whether you prefer a classic combination of ricotta and spinach, a hearty blend of ground beef and vegetables, or a unique combination of seafood and herbs, the possibilities are limitless. The creamy béchamel sauce, made with a roux of butter and flour and enriched with milk, adds a velvety texture and delightful flavor that complements the Cannelloni perfectly. Experience the symphony of flavors and textures in every bite as you savor this delectable dish.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC MORNAY SAUCE
Steps:
- Gather your ingredients.
- In a heavy-bottomed saucepan, melt 3 tablespoons of the butter over medium-low heat.
- Stir in the flour to form a roux . Cook for 2 to 3 minutes, stirring frequently, until most of the water has cooked out (it will bubble less), which also allows the raw flour taste to cook off.
- Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.
- Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 10 minutes, or until it's reduced by about 20 percent.
- Remove the bay leaf and the onion and strain the sauce through a fine-mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the cloves.
- Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted.
- Remove from heat, stir in the remaining 1 tablespoon butter, and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary. Serve right away with pasta, chicken, or fish. Enjoy!
Nutrition Facts : Calories 186 kcal, Carbohydrate 10 g, Cholesterol 38 mg, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, Sodium 264 mg, Sugar 5 g, Fat 13 g, ServingSize 8 servings, UnsaturatedFat 0 g
CANNELLONI MORNAY
A special cannelonni you will love serving. This pasta delivers pleasure. I have made this recipe and substituted the chicken with seafood; very good also.
Provided by Sageca
Categories One Dish Meal
Time 12h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Pour tomato sauce in of 13"x9" pan. Set aside.
- White Sauce:
- Melt 3 Tbsp butter in microwave. Add flour to butter and slowly whisk in scalded milk. Microwave 3 minutes stirring a few times. Add nutmeg, salt and pepper and ¼ Cup of mozzarella cheese. Mix to melt cheese and set aside.
- Filling: Heat 1 Tbsp of olive oil in skillet, add leeks/onions, garlic, shallots and cook till tender. Pour mixture in bowl, add spinach, cottage cheese, ricotta, chicken, parsley, 1/4 Cup parmesan cheese, egg and mix.
- Spoon in piping bag fitted with a large plain tip and fill each tube. Arrange in single layer over tomato sauce in baking dish. Top with white sauce covering each and every tube. Sprinkle with remaining parmesan and mozzarella cheese. Bake 1 hour, covered, in a 350* oven. Uncover and bake 30 minutes longer. Broil 2-3 minutes until lightly browned.
Nutrition Facts : Calories 321.5, Fat 19.4, SaturatedFat 9.9, Cholesterol 98.3, Sodium 563.4, Carbohydrate 13.7, Fiber 1.1, Sugar 3.2, Protein 23.1
CANNELLONI
Steps:
- First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
- Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. 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.
SEAFOOD CANNELLONI
Categories Fish Pasta Shellfish Bake Broil Christmas Casserole/Gratin Scallop Shrimp Cognac/Armagnac White Wine Fall Winter Gourmet
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- Make sauce:
- Cook shallot, carrot, celery, reserved shrimp shells, and reserved scallop muscles in 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until vegetables are softened and pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine and boil over high heat, stirring occasionally, until reduced to about 1/4 cup, 6 to 8 minutes. Add water, seafood glaze (if using), and parsley sprigs and simmer, covered, 30 minutes.
- Discard parsley and purée stock, including shrimp shells, in 2 batches in a blender (use caution when blending hot liquids). Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.
- Melt remaining 2 tablespoons butter in cleaned saucepan over moderately low heat, then add flour and cook roux over low heat, stirring, 3 minutes. Add warm seafood stock all at once, whisking, and bring to a boil, whisking. Add 1/2 cup cream and gently simmer sauce, whisking occasionally, 10 minutes. Stir in lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Transfer 1/2 cup sauce to a bowl set in a larger bowl of ice and cold water to cool for filling.
- Make seafood filling:
- Cut one third of shrimp and one third of scallops into 1/4-inch pieces and toss with 1/4 teaspoon salt. Purée remaining shrimp and scallops in a food processor with Cognac, cooled 1/2 cup sauce, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add remaining 1/2 cup cream and pulse just until combined. Transfer mousse to a large bowl and stir in shrimp and scallop pieces and chives.
- Cook pasta and assemble cannelloni:
- Preheat oven to 375°F.
- Boil lasagne noodles a few at a time in a large pot of boiling salted water , stirring to separate, until al dente, about 2 minutes for fresh noodles or about 6 minutes for no-boil. Gently transfer noodles with tongs and a slotted spatula to a large bowl of cold water to stop cooking, then lift out, shaking off water, and lay flat on dry kitchen towels (not terry cloth). Spread 1/3 cup mousse over each noodle, leaving a 1/2-inch border on both short ends. Starting with a short end, loosely roll up each noodle.
- Spread about 1/2 cup sauce on bottom of casserole dish and arrange cannelloni, seam sides down, snugly in 1 layer over sauce. Pour remaining sauce over cannelloni and bake, covered with foil, in middle of oven until sauce is bubbling and filling is just cooked through, 25 to 30 minutes. (To test filling for doneness, insert a metal skewer into a cannelloni and hold it there 5 seconds. Remove skewer and press it against your bottom lip: If metal is warm, casserole is hot all the way through and filling is cooked.)
- Preheat broiler.
- Remove foil and broil cannelloni about 3 inches from heat until brown spots appear, 3 to 5 minutes. Let stand 10 minutes before serving.
- Available at some supermarkets, specialty foods shops, and More Than Gourmet (800-860-9395).
CANNELLONI
Two sauces make this satisfying dish doubly delicious!-Susan Longyear, Washington, Virginia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.
Nutrition Facts : Calories 443 calories, Fat 28g fat (15g saturated fat), Cholesterol 128mg cholesterol, Sodium 817mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the cannelloni will taste.
- Cook the pasta al dente: This means cooking it until it is still slightly firm to the bite. This will prevent the pasta from becoming mushy when it is baked.
- Make sure the filling is well-seasoned: The filling is the heart of the cannelloni, so make sure it is packed with flavor. Use a variety of herbs and spices to create a delicious and complex flavor profile.
- Don't overfill the cannelloni: If you overfill the cannelloni, they will be difficult to roll and they will burst open when they are baked.
- Bake the cannelloni until they are golden brown: This will give them a crispy exterior and a gooey interior.
- Serve the cannelloni with a delicious sauce: A classic Mornay sauce is a great choice, but you can also try other sauces, such as a tomato sauce or a pesto sauce.
Conclusion:
Cannelloni Mornay is a delicious and impressive dish that is perfect for a special occasion. With a little bit of effort, you can easily make this dish at home. So next time you're looking for a new and exciting recipe, give Cannelloni Mornay a try!
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