Mexican Style Canneloni



For the filling:

2 tbsps. Magnolia Gold Buttr
3/4 cup white onions, chopped
½ cup carrots, chopped
½ cup red bell peppers, chopped
½ cup green bell peppers, chopped
¼ k. Monterey Ground Pork
¼ k. Monterey Ground Beef
¼ cup Purefoods Honeycured Bacon, chopped
½ cup Magnolia Quickmelt Cheese, grated
1 tbsp. Purefoods Baron All Purpose Flour
1 cup Magnolia Fresh Milk
1 tsp. ground nutmeg
1 pc. egg
250 gms. canneloni pasta

For the salsa:

2 pcs. onions
2 pcs. red bell pepper
2 pcs. green bell pepper
1 can whole peeled tomatoes, quartered
3 tbsps. wansoy, chopped
1 cup tomato sauce
1 tbsp. hot sauce (optional)
1-½ tsps. cumin
1-½ tsps. paprika
1-½ tsps. salt
2 tbsps. Purefoods Supremo
Came Vinegar
¼ cup Magnolia Cheezee Spread



Step 1

In a saute pan, heat butter and saute onions, red and green bell peppers, carrots, ground pork, ground beef and bacon.

Step 2

Cook until it changes in color.

Step 3

Add cheese and mix until it melts.

Step 4

Add flour and mix very well. Pour the milk and stir until thick.

Step 5

Add in the egg and season with nutmeg. Set aside and cool.

Step 6

Once cooled, manually stuff each canneloni with the filling and line them in an oven proof dish. Set aside.

Step 7

To prepare the salsa: Roast onions and bell peppers over an open flame. Peel skin and place in a food processor together with the rest of the ingredients. Process until mixture becomes finely chopped. Chill until ready to use.

Step 8

To assemble: Place about a tablespoonful of meat mixture into each of the canneloni pasta tubes. Arrange one layer on an 8" x 11" baking dish and pour half of the salsa. Repeat process until all canneloni pasta has been used. Place in a preheated oven and bake for 30 minutes or until pasta is cooked.

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