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Cajun Cannelloni

April 21, 2010 by Firehouse Chef  
Filed under Baked, Boiled, Buffet, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Main Course, New International Food Recipe, Supper

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cnnll Cajun Cannelloni - This fabulous, completely homemade, cannelloni recipe, is actually 3 simple recipes in one! There is one for the filling, one for the sauce, and one for the topping. Overflowing with meat, this International pasta recipe is made with two different types of sausage, and a “splash” of fish and crab, topped in a crimson homemade tomato sauce , and finally topped with four different cheeses before being oven baked.

Cook Time: 40 mins
Servings: 8
Main Ingredient: Pasta, Cheese, Meat
Difficulty Level: 2

Ingredients to make Cajun 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 Cajun 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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Kickin’ Chicken Lasagna

September 1, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Casserole, Dinner, Easy, Easy International Food Recipes, Easy Recipes, New International Food Recipe, Supper

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int_las Kickin’ Chicken Lasagna - This oven baked, supreme, chicken lasagna recipe, has a little heat added to it. We took a traditional Italian recipe and got creative with it, and the result is sensational. Layered with pasta, creamy cheeses, tender chicken, and some fiery hot sauce, we slow baked it, ensuring all the flavors have time to combine.

Prep Time: 15-20 mins
Cook Time: 75 mins
Servings: 6-8
Difficulty Level: 2

Ingredients to make Kickin’ Chicken Lasagna

12 lasagne noodles, uncooked
vegetable oil cooking spray
1 pound skinless boneless chicken breasts, diced
4 cups low-sodium spaghetti sauce
1 1/2 cups water
2 tablespoons hot sauce, or more to taste
2 tablespoon vinegar
1 teaspoon garlic salt
1 container part-skim ricotta cheese, about 15 ounces
1/2 cup egg substitute
3/4 cup crumbled blue cheese

Directions to make Kickin’ Chicken Lasagna

Step 1:Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.
Step 2:In a small bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9 x 13inch baking pan with cooking spray.
Step 3:Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 lasagne noodles over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 lasagna noodles over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 lasagne noodles over ricotta mixture and cover with remaining sauce.
Step 4:Preheat oven to 350. Cover lasagne with foil and bake for 1 hour 10 minutes. Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.

Image Source: sillygwailo

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