Cannelloni de Carne

TV 7 Morning Show September 24, 2004

For the Cheese Mixture:

1 lb. Ricotta Cheese

1 cup parmesan cheese

1 cup cottage cheese

½ cup shredded mozza cheese

½ cup shredded provolone

1 cup diced chicken

1 cup fresh minced mushrooms

2 eggs, beaten

2 tbsp. fresh chopped parsley

1 tsp. each salt & pepper

Blend all of the ingredients together and keep chilled until you are ready for the pasta.

For the Sauce:

1 lb. Ground beef, cooked and crumbled

1 lb. Bulk hot Italian sausage, cooked and crumbled

1 small onion, minced

2 cloves garlic minced

1 tbsp. Italian seasoning

1 24oz. can tomato sauce

1 24oz. can diced tomatoes

½ cup dry red wine

Combine the beef, sausage, onion, garlic, seasoning and wine in an 8 qt. sauce pan and simmer for four to five minutes.  Add both cans of tomatoes and simmer for 30 minutes, stirring every five minutes.

At Renzi’s Cash & Carry, ask for Rotanelli’s pasta sheets – you will need four sheets. Cut the sheets into four pieces.  Add 2 tbsp. of cheese filling at the bottom of each piece.  Roll into a log shape, open at both ends.  Into a 12” x 20” full size pan, pour half of the sauce.  Add the sixteen cannelonis to the pan, spacing them a half inch apart.  Pour the remaining sauce over the top of the pasta.  Cover with foil and bake for 1hour, 15minutes.  Serve with a  salad and sliced Italian bread.