LARGE PASTA TUBES RECIPES

Steps:

• Bring a large pot of salted water to a rolling boil. Cook manicotti until tender yet firm to the bite, about 7 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease.
• Drain manicotti tubes and allow to cool. Add 2 cups spaghetti sauce, garlic, and Italian seasoning to the sausage; simmer for about 10 minutes.
• Cut manicotti tubes open and lay flat. Place about 3 tablespoons of the sausage mixture and some mozzarella cheese down the middle. Roll up tubes.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.
• Melt butter in a medium saucepan over medium heat. Whisk in flour until a smooth paste forms. Slowly pour in cream, whisking to prevent any lumps. Cook until thickened, about 5 minutes. Add fontina, mozzarella, and Parmesan cheeses; whisk thoroughly to blend.
• Pour 1/2 of the cheese sauce into the prepared casserole dish. Place stuffed tubes seam-side down over the sauce. Pour remaining cheese sauce on top. Pour remaining spaghetti sauce down the middle of the casserole dish.
• Bake in the preheated oven until golden, 20 to 25 minutes.

Steps:

• Heat the oven to 190C(170C in a fan oven) 375F, gas 5.
• Heat the butter in a pang, add the garlic, then add the flour, stirring all the time, cook for 1 minute, then gradually pour in the milk. Stir until the sauce thickens.
• For the filling, mix togetehr the spinach and ricotta with the egg and the Parmesan and season.
• Spoon the mixture into the cannelloni tubes and place in a greased oven proof dish.
• Spoon over the sauce, season with a pinch of salt and sprinkle over the Parmesan.
• Bake for 30-40 minutes until the cannelloni is tender.