Ingredients

Scaled 2

  • 1 lb / 454 g pasta for stuffing (cannelloni is easiest)
  • 2 pack hard mozzarella cheese sliced
  • 1 c parmasan cheese

  • Stuffing

  • 4 lb / 1816 g combination of ground pork, veal and beef
  • 2 onion chopped
  • 2 T / 24 g olive oil
  • 16 oz / 452 g tomato sauce
  • 2 bay leaf
  • 2 clove garlic (minced)
  • 12 chopped mushrooms
  • salt and pepper to taste

  • Sauce

  • 2 can cream of tomato
  • 2 can cream of mushroom
  • 2 can cream of chicken
  • 6 soup cans of milk
  • 1 soup can red wine
  • 2 c / 180 g grated cheddar cheese
  • salt and pepper to taste

This dish may be prepared in advance or frozen before baking.

Method

pasta

  1. cook pasta according to package directions, drain and cool

stuffing

  1. saute onion in olive oil until transparent
  2. add meats and brown
  3. add rest of stuffing ingredients and simmer for 1/2 hour

sauce

  1. mix soups, milk, wine and cheese together in large pan
  2. cook stirring over medium heat, bring nearly to boil
  3. add salt and pepper to taste

cooking

  1. take cooled pasta and stuff with meat mixture
  2. place in shallow baking dish in single layer
  3. place thinly sliced mozzarella between pasta
  4. pour sauce over all
  5. sprinkle with Parmesan cheese
  6. bake at 325F until bubbly (45 min to 1 hour)

Servings

8

Prep Time

90 minutes

Cook Time

45 min to 1 hour

Category

Source

Almut Haswell

Scale: ½× | 1 ½× | 1× | 2× | 3× | 4× |