Quick & Easy Shortcut Cannelloni Recipe

Quick & Easy Shortcut Cannelloni Recipe
Almost everyone loves pasta, but sometimes it’s too time consuming to heat the water and boil the noodles before putting them in a casserole. No-boil lasagna sheets are the answer to this problem. They can be soaked in water till softened, then used in dozens of dishes. A Favorite is the following Quick and Easy Shortcut Cannelloni, which can be made with either of two fillings: vegetarian ricotta and spinach filling, or sausage and ricotta filling. Both are yummy.
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This comes together fast, since it includes timesavers:
  1. Basic Cream Soup Mix saves a lot of time; it should be on the pantry shelf (or you can make a cream sauce from scratch, but it takes extra time).
  2. Boxed no-boil lasagna sheets
  3. A jar of commercial spaghetti sauce

Since it makes a large casserole that serves 12 or more, I always make it in two dishes and freeze one. Don’t be put off by the seemingly long list of ingredients; you will be choosing only one of the fillings which eliminates several items.

12 Servings

1 9-10 oz. package No Boil Lasagna Pasta, preferably flat sheets (I use Barilla)

2 cups water
1 cups Basic Cream Soup Mix

Sausage and Cheese Filling
4 Hot Italian Sausages, casings removed
1 beaten egg
1/2 teaspoon freshly grated nutmeg
1/2 cup ricotta cheese
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1 tablespoon finely chopped fresh parsley

OR

Spinach and Cheese Filling
1 10 oz. package fresh spinach
1 teaspoon butter
1/4 cup onions, finely chopped
1 beaten egg
1/2 teaspoon freshly grated nutmeg
1 cup ricotta cheese
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

1 26 oz. jar spaghetti sauce

1 cup freshly grated Parmesan cheese

  1. Place the lasagna sheets in a dish that allows them to lay flat; cover with hot tap water and let sit until softened.
  2. When softened, cut in half crosswise, making squares.
  3. Bechamel Sauce: Whisk together the water and basic cream soup mix in a microwaveable container; Microwave 2 minutes; whisk, then microwave to boiling, 2-3 additional minutes. Whisk until smooth. (This can also be done on the stovetop in a saucepan)
  4. Sausage and Cheese Filling: Place the sausages in a saucepan and cover them with water; bring to a boil over medium heat. While cooking, break up the chunks; continue cooking until the pieces of sausage are thoroughly cooked. Add the remaining ingredients and mix well.
  5. Spinach and Cheese Filling: Melt the butter in a small frying pan and add the onion; sauté over medium heat until soft. Stir in the spinach and let cook until wilted. Add the remaining ingredients.
  6. Assembly: Place the lasagna sheet squares on a flat countertop.
  7. Place a heaping tablespoonful of filling down the edge of each sheet and roll up.
  8. Pour just enough of the bechamel sauce over the bottom of a 9" x 13" lasagna dish to barely cover.
  9. Place the stuffed cannelloni in the dish.
  10. Pour the remaining bechamel sauce over the cannelloni.
  11. Pour the spaghetti sauce evenly over the bechamel sauce and sprinkle with the Parmesan cheese.
  12. Bake 30-40 minutes or until bubbly.

Amount Per Serving
Calories 354 Calories from Fat 148
Percent Total Calories From: Fat 42% Protein 21% Carb. 37%

Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 9 g
Cholesterol 98 mg
Sodium 858 mg
Total Carbohydrate 33 g
Dietary Fiber 2 g
Sugars 0 g
Protein 19 g

Vitamin A 50% Vitamin C 25% Calcium 0% Iron 9%







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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.