The perfect fall or winter recipe. Or even Thanksgiving. Because turkey…and sweet potato…all in one hit.
Oh haaaaayyy carbs.. It’s nice to see you again. How you been? It’s so nice to be reunited with carbs. Carbs carbs carbs. And this cannelloni was so good, that even while we were all stuffed and so full of pasta and sweet sweet sweet potato, popping outta our jeans and loosening our pants, we just.couldn’t.staaaahpp. I’m so hungry looking at these. And all I have left over are memories…light the corners of my miiiiyyynd…. Misty water-coloured meeeemorieeees…of the way..we werrrrre… It’s been a while since I broke out into a song. This cannelloni made me sing. Like a canary having a bath on a stinking hot summers day, all content. Me. Content. Carbs.
And I’m thinking this would be a perfect meal to accompany any roast Thanksgiving turkey. I think I’ll create my own thanksgiving over here. Because I’m thankful. For turkey and sweet potatoes. And pasta. And instead of stuffing a turkey, I’ll be stuffing pasta.
Please forgive my cannelloni stuffing skills…or non-skills. At least I get the job done, feed the family, and everyone is happy. The how’s and how-nots don’t apply here. Because, ummm, well because.
That steaming pot of tomato sauce, and the creamy béchamel at the back, had us all licking our fingers and any drips that fell.
It might seem like a lot of work making cannelloni. Well, it kinda is. But the outcome is so worth it. A restaurant type of meal that will have everyone ooohing and aaahing over the perfect stuffing.
The béchamel is of course…optional, BUT the cheese? No way. That’s the stuff right there that, unless you don’t like cheese, you hafta put it on. In copious amounts. Because we only live once. And cheese brings happiness. Like Chocolate.
I know, I know. I’ve been making a lot of pasta lately, but I can’t help myself. The Tortellini with Chunky Beef Sauce, the Creamy Chicken and Mushroom Macaroni Cheese Bake, and maybe that Chicken Bruschetta Pasta Salad had everyone going crazy for carbs in carb comas over on my Instagram page, but the Chicken Pumpkin and Ricotta Lasagna hit the spot — like this one. Baked. Tomato-y and cheesy. And the warning label? Please wait until the temperature of this is at least slightly edible. You’ll want to inhale the whole entire thing as soon as it comes out of the oven. But, try to refrain. Or maybe that’s just me. But you get my point.
Serve this up, and your friends will wonder if you bought this as a take-away fake-away meal and just pretended to cook it up with all the dirty pots and pans lying around the kitchen. Guaranteed.
For more pasta recipes:
Spinach Ricotta Manicotti (Cannelloni) Sausage Eggplant Lasagna With Ricotta Pesto Chicken Pumpkin and Ricotta Lasagna Spinach and Ricotta Zucchini Cannelloni … Read More
