The Emeril Lagasse Pasta & Beyond brings Italian dining right to your kitchen! Cannelloni is a tubular style of lasagna. Traditional stuffings include spinach and cheese or a meat and cheese mixture like the recipe we’ve provided.
To make the pasta:
1 ½ cup flour
1 ½ cup semolina flour, fine
1 tsp. salt
2 eggs
1 tbsp. olive oil
Water
Place the flours and salt into the machine and place the lid on.
In the liquid measuring cup add the eggs and then fill to the line on the cup with water and stir in oil.
Press the batch button twice. Pasta will automatically exude once ready.
Pour the egg mixture through the lid to drizzle into the flour. Use the lasagna disk to make 12 sheets.
Cannelloni filling:
2 tbsp. olive oil
8 oz. meat loaf mix (combination of ground pork, ground beef and ground veal)
1/4 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1 Tbsp. finely chopped parsley
1 Tbsp. finely chopped basil
3/4 cup tomato sauce from a 24 oz. jar, plus 1 cup for bottom of baking dish
3/4 cup ricotta
1/3 cup shredded mozzarella, plus 1 cup for topping
2 Tbsp. grated parmesan
Make the meat sauce (minus the cheeses) and allow to cool. Add the cheese to the cooled-mixture. Reserving a cup of mozzarella for topping.
Place the mixture into a piping bag. Pipe the cannelloni mixture down the center of each lasagna sheet and form a tube, pressing the seems together.
In a 9×12 baking dish: spread 1/2 cup of sauce on bottom of baking dish. Place the cannelloni seam side down into the baking dish and top with remaining sauce and cheese.
Bake for 20 minutes at 375°