{"id":1099,"date":"2021-02-24T08:12:47","date_gmt":"2021-02-24T15:12:47","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1099"},"modified":"2021-04-15T10:17:06","modified_gmt":"2021-04-15T16:17:06","slug":"cannelloni","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2021\/02\/24\/cannelloni\/","title":{"rendered":"Cannelloni \/ Lasagna"},"content":{"rendered":"<p>Sauce is made from scratch, it is amazing!\u00a0 You can use fresh pasta (see recipe on Oliver Eats) or purchased lasagna noodles.\u00a0 You can either make rolls of Cannelloni or a layered Lasagna. I use my dicer for the veggies, except tomatoes. I make this 1st thing in the morning so that the flavours have time to meld.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li><strong>SAUCE:<\/strong><\/li>\n<li>2 lbs roma tomatoes<\/li>\n<li>1\/2 fennel bulb (no greens), coarsely chopped (I prefer carrots or rutabga, about 3\/4 cup)<\/li>\n<li>3\/4 -1 c of chopped yellow onion<\/li>\n<li>3\/4 c chopped red or orange bell pepper<\/li>\n<li>4 cloves (or more) garlic, sliced thin<\/li>\n<li>olive oil<\/li>\n<li>2 &#8211; 3 tbsp balsamic vinegar<\/li>\n<li>salt and pepper, fresh ground<\/li>\n<li>1 can crushed tomatoes<\/li>\n<li>2 c veggie broth<\/li>\n<li>1 1\/2 tsp dried Italian seasoning<\/li>\n<li>1\/4 tsp crushed red pepper flakes<\/li>\n<li><strong>CHEESE FILLING:<\/strong><\/li>\n<li>2 c Ricotta cheese<\/li>\n<li>1\/2 c packed freshly grated parmesan cheese<\/li>\n<li>1 c or more of chopped fresh spinach<\/li>\n<li>8 basil leaves, chopped fine<\/li>\n<li>1 egg<\/li>\n<li>1\/4 tsp dried oregano<\/li>\n<li>1\/4 tsp dried basil<\/li>\n<li>1\/4 tsp pepper<\/li>\n<li>pinch of nutmeg<\/li>\n<li><strong>MEAT FILLING:<\/strong><\/li>\n<li>1 1\/2 lb hamburger<\/li>\n<li>Club House Spicy Pepper Medley<\/li>\n<li>1\/4 c dried parsley<\/li>\n<li>PASTA: fresh or dried<\/li>\n<li>TOPPING: 1 c shredded parmesan cheese<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li><strong>SAUCE:<\/strong><\/li>\n<li>Heat oven to 450F.<\/li>\n<li>Halve the tomatoes and put in a large bowl.<\/li>\n<li>Add the fennel (or carrots \/ rutabaga), onions, peppers, and garlic.<\/li>\n<li>Drizzle with olive oil and stir to coat well.<\/li>\n<li>Line a cookie sheet with parchment.<\/li>\n<li>Spread the veggies on top of parchment.\u00a0 I like to expose the skin side of the tomatoes so they get nicely roasted.<\/li>\n<li>Sprinkle salt and pepper over top<\/li>\n<li>Roast vegetables at 450F for 30 &#8211; 45 minutes<\/li>\n<li>Remove from oven and let cool.\u00a0 Discard any tomatoes skins that you can.<\/li>\n<li>Transfer vegetables to a large soup pot.<\/li>\n<li>Add crushed tomatoes, veggie broth, Italian seasoning, and crushed red pepper flakes.<\/li>\n<li>Use immersion blender to combine veggies and liquids.<\/li>\n<li>Simmer sauce over low heat for 15 &#8211; 20 minutes, stirring occasionally.<\/li>\n<li>Taste for seasonings.\u00a0 If too bitter, add a bit of sugar.\u00a0 If too sweet, add a bit more salt and some dry minced onions. Set aside until ready to make the dish.<\/li>\n<li><strong>CHEESE FILLING:<\/strong><\/li>\n<li>Mix all ingredients together in a bowl and refrigerate until ready to make dish.<\/li>\n<li><strong>MEAT FILLING:<\/strong><\/li>\n<li>Brown hamburger in a frying pan.\u00a0 Drain any fat.<\/li>\n<li>Add seasonings and stir well.\u00a0 Set aside until ready to make dish.<\/li>\n<li><strong>MAKING THE DISH:<\/strong><\/li>\n<li>Heat oven to 350F<\/li>\n<li>If doing lasagna, use a deep 13&#8243; x 9&#8243; pan.\u00a0 If doing cannelloni then a shallow baking dish.<\/li>\n<li>Place about 1 c of sauce in the bottom of the pan.<\/li>\n<li><strong>For lasagna:<\/strong><\/li>\n<li>Place a layer of pasta on top of the sauce.<\/li>\n<li>Spread the cheese filling on top of the pasta.<\/li>\n<li>Add another layer of pasta.<\/li>\n<li>Take about 1\/2 of the sauce and add the meat filling.\u00a0 Stir well to combine.\u00a0 Reserve the remaining sauce for topping.<\/li>\n<li>Spread the meat sauce on top of the pasta.<\/li>\n<li>Optional: add another layer of pasta.<\/li>\n<li>Top with some more sauce.<\/li>\n<li>Sprinkle parmessan on top.\u00a0 Place in fridge until ready to bake.<\/li>\n<li><strong>For cannelloni:<\/strong><\/li>\n<li>If using fresh pasta, cut strips about 3 1\/2 &#8211; 4 &#8221; wide x 8&#8243;.\u00a0 Spread small amount of cheese filling or meat filling or both, leaving about 1&#8243; from the edge of the dough.\u00a0 Roll up strip overlapping edges and place seam side down in pan on top of sauce.<\/li>\n<li>Spread sauce over top of last layer ensuring that all ingredients are well covered.<\/li>\n<li>Top with shredded parmesan cheese.<\/li>\n<li>When ready to serve:<\/li>\n<li>Bake for 45 &#8211; 60 minutes until heated through and bubbly.<\/li>\n<li>Remove from oven and let rest for 10 minutes.<\/li>\n<li>Enjoy!<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/mywebsitehere.com\">https:\/\/foodnetwork<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sauce is made from scratch, it is amazing!\u00a0 You can use fresh pasta (see recipe on Oliver Eats) or purchased lasagna noodles.\u00a0 You can either [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[14,10,9],"tags":[],"class_list":["post-1099","post","type-post","status-publish","format-standard","hentry","category-beef","category-entrees","category-pasta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-hJ","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1099"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1099"}],"version-history":[{"count":3,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1099\/revisions"}],"predecessor-version":[{"id":1196,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1099\/revisions\/1196"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1099"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1099"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1099"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}