Cannelloni Oie
Ingredients of Cannelloni Oie
Can of refried beans 14 oz. 398 mL Salsa 2 tbsp. 30 mL Yellow cornmeal 2 tbsp. 30 mL Chili powder 1/2 tsp. 2 mL Ground cumin 1/4 tsp. 1 mL Lean ground beef 1/2 lb. 225 g Cooking oil 1 tsp. 5 mL Chopped onion 1/2 cup 125 mL Garlic clove, minced 1 1 Can of diced tomatoes (with juice) 14 oz. 398 mL Salsa 1 1/2 cups 375 mL Water 1/2 cup 125 mL Granulated sugar 1 tsp. 5 mL Salt 1/2 tsp. 2 mL Pepper 1/2 tsp. 2 mL Oven-ready cannelloni shells 12 12 Grated jalapeno Monterey jack cheese 1 cup 250 mLHow to Cannelloni Oie
Combine 2/3 cup (150 mL) refried beans and next 4 ingredients in large bowl, reserving remaining beans. Add beef to bean mixture. Mix well. Set aside.
Heat cooking oil medium frying pan on medium. Add onion. Cook for about 5 moniuts, stirring often, until softened. Add garlic. Heat and stir for 1 to 2 minutes until fragrant.
Add next 6 ingredients and reserved refried beans. Stir Bring to a boil. Spread half of sauce in greased 9 x 13 inch (22 x 33 cm) baking dish.
Fill canelloni shells with beef mixture. Arrange in single layer over sauce in baking dish. Pour remaining sauce over filled shells. Bake, covered, in 350 F ( 175 C ) oven for about 45 minutes until pasta is tender and internal temperature reaches 160 F (70 C). Sprinkle with cheese. Bake, uncovered, for about 5 minutes until cheese is bubbling. Makes 12 cannelloni
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