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Supreme Cannelloni


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sfdSupreme Cannelloni -This phenomenal, homemade, cannelloni, is a melt in your mouth favorite. It is also three easy recipes in one, as we have included the recipe for the sauce, and the cheese topping as well as the cannelloni itself. Hefty and hearty, the stuffing is overflowing with seafood, sausage, cheeses, and a dash of spice.

Cook Time: 40 mins
Servings: 8
Main Ingredient: Pasta, Cheese, Meat
Difficulty Level: 2

Ingredients to make Supreme Cannelloni

1 lb Ricotta cheese
1/2 c Parmesan cheese, grated
2/3 c Romano cheese, grated
1/2 lb Mozzarella cheese, shred
1/4 lb Crawfish tails, cut small pieces
1/4 lb Crabmeat
1 lg Link boudin, smoked, cut in small pieces
1 lb Link Italian sausage, cut in small pieces
28 Canneloni shells
4 Eggs
2 Jalapeno peppers, chopped
1 t Tabasco

**SAUCE
1/2 c Red wine
3 c Tomato sauce
2 sm Cans tomato paste
1/2 c Butter
4 tb Olive oil
1/4 c Onion, diced
1/4 c Shallots, slice thin
1 t Fresh ground white pepper
1/8 c Garlic, chopped
1/4 c Mushrooms, chopped

**TOPPING
1/4 c Parmesan cheese, grated
1/4 lb Mozzarella cheese, shred

Directions to make Supreme Cannelloni

Step 1:Begin 2 hours ahead. Prepare sauce: Melt butter, mix with olive oil. Add peppercorns, onion, garlic. Saute several miniutes. Add mushrooms; saute several minutes more. Add tomato sauce and paste. Simmer 1 hour or more.
Step 2:Cook sausages well in pan; add jalapenos and Tabasco. Add crawfish and saute 5 minutes more. Add crab; saute a few more minutes. Blend Romano, Parmesan and mozzarella in mixing bowl with ricotta. Add sausage, crab, crawfish mixture. Add eggs; mix thoroughly.
Step 3:Remove shells from water and stuff with mixture when cool to the touch. Arrange shells in large greased baking pan. Cover with sauce. Slice remaining mozzarella and arrange on top. Top with grated Parmesan. Bake 40 minutes at 350 degrees. Put under broiler for last 5 minutes to brown cheese topping.

Image Source: Frenkieb

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Comments

One Response to “Supreme Cannelloni”
  1. DeBorah Tyler says:
    April 30, 2010 at 12:18 pm

    I love this recipe, instead of using the smoked and Italian sausage I used seafood sausage.

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