Stuffing Cannelloni Pasta Tubes

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Learn how to stuff pasta tubes for a baked cannelloni recipe in this free Italian cooking video.

Part of the Video Series: Baked Cannelloni Recipe
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Video Transcript

Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you a really nice, quick, easy way to make cannelloni. Part where we take our stick of butter and our pan, and just lightly coat the pan with butter. And you want to get into all the corners, you don't want to really miss anything, and you also want to get the sides. People always forget the sides. Reason being, is that your cannelloni, or manicotti, in our case cannelloni, might stick to the sides. Now also I'm being extra careful by using a nonstick pan here--but you don't have to, but I am. Like I said, get into all the corners. The corners are where you can have the worst amount of problems. And even if you know your cannelloni or manicotti aren't going to fit in the entire pan, even though you're doing like a half a pan of them, still do the whole thing, because if they slide around you don't want them to slide and hit a spot and stick, and then what it comes time to rinse it--or it comes time to scrape them all out of the bottom, they're all stuck and everything, making a mess. So that is the pan oiling process. Now let's get busy stuffing these things and sticking them in here. All right, so now we're going to stuff these shells and a lot of the times you'll see people stuffing them with a pastry bag, and that's fine, that's actually a good way to stuff them. Since you probably don't have one, I'm going to show you how to stuff it with a spoon. So what I do, you just want to get a little bit of that mixture and you just want to use the spoon to get it in there, like that. So, about two or three spoonfuls on each end, this is one way you can do it. If you have a pastry bag, that's another way you can do it. You can even take your finger and--I've done it that way myself--and just jam it in there. What you're looking for, is you want them to meet in the middle, and you can see right now they haven't met in the middle--well, I don't know if you can see it, but you can feel it. So just take the other end of your spoon--and you're going to make a mess doing this, unless you use a pastry--even using a pastry bag you're going to make a mess doing this, so there's really no good, easy, nice clean way of doing this. Even with a pastry bag you tend to get a little gloopy. Gloopety-gloppety. So there's still--I can still feel a little air in the middle of this one, so I'm just going to push this in as such. There we go, so that one's all full, so we'll just take it and we'll just place it in our pan. I don't like sitting them all the way up to the edge because it's--you're basically inviting it to burn when you put it on the edge like that. I like to give it a little bit of room. Also that way, you get sauce around every side. So, I'm just going to repeat this process, over and over and over, until I get these things stuffed.

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