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Homemade Cannelloni

October 3, 2009 by Firehouse Chef  
Filed under Baked, Boiled, Buffet, Dinner, Easy, Easy Pasta Recipes, Main Course, Pasta, Supper

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pasta1 Homemade Cannelloni - This super savory, very satifying, homemade stuffed pasta recipe has an abundance of meat and cheese baked in. Two seperate sausages, two different fish, and four succulent cheese types! Not only that, this delicious, robust, Italian recipe, is actually a combination of three simple recipes, the canneloni stuffing, a tomato sauce one, and a cheese topping one! Always good with hot fresh garlic bread, if you you’ll have room.Cook Time: 40 mins
Servings: 8
Main Ingredient: Pasta, Cheese, Meat
Difficulty Level: 2

Ingredients to make Homemade 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 Homemade 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.

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Best Cheesy Cioppino

June 23, 2009 by Firehouse Chef  
Filed under Broiled, Easy, Easy Pasta Recipes, Main Course, Pasta, Soup, Supper

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best_cheesy_cioppino Best Cheesy Cioppino - An incredibly hearty pasta soup, with not only pasta, we also added an incredible medley of meat, in the form of lobster tail, shrimp, and sausage. Then the colorful, chunks veggies go in and there you have a healthy hearty meal, and, in less than thirty minutes! It doesn’t get any better than that. Enjoy.

Prep Time: 10-15 mins
Cook Time: 25 mins
Main Ingredient: Lobster, Shrimp, Vegetables
Difficulty Level: 2

Ingredients to make Best Cheesy Cioppino

1/2 lb Sweet, Mild Italian Sausage, thinly sliced
2 tb Olive Oil
1 lg Onion, Chopped
1 md Green Bell Pepper, Coarsely chopped
1 lg Clove Garlic; Minced
32 oz Beef Broth, 2 16-oz Cans
28 oz Tomatoes, Chopped, Undrained
8 oz Tomato Sauce, 1 can
1/2 c Dry Red Wine
1 lb Medium Shrimp; Deveined And Shelled
1 1/2 c Zucchini, Sliced
1 c Carrots, Sliced
3/4 c Celery, Diagonally Sliced
2 md Lobster Tails; Cooked,Shelled, And Sliced Into -1/2-Inch Pieces
1 1/2 c Fusilli Pasta; Cooked And Drained
1/4 c Fresh Parsley,,Chopped
1/2 ts Dried Basil, Crushed
12 oz Jarlsberg Cheese,Shredded

Directions to make Best Cheesy Cioppino

Step 1:In a large saucepan, brown the sausage in the oil. Add the onion, Green Pepper, and garlic. Cook and stir until the onion is transparent.
Step 2:Add the beef broth, tomatoes with the juice, tomato sauce, wine, shrimp, zucchini, carrots and celery. Simmer until the vegetables are tender and the shrimp is cooked, about 10 minutes. Add the lobster, pasta, parsley, basil, cooking until heated through.
Step 3:TO SERVE: Spoon the soup into 8 individual ovenproof crocks. Evenly top each with the cheese. Broil, 4 to 5-inches from the heat source, until the cheese is melted and lightly browned.

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