Ingredients
- Ingredients:
- Sauce:
- 2 Tbsp butter
- 1/2 cup onion, medium dice
- 1 tsp chili powder
- 1 Tbsp ketchup
- 1 Tbsp light brown sugar
- 1 cup barbecue sauce
- 1 cup chunky tomato or marinara sauce
- 2 cups heavy cream
- 1 tsp salt
- 1/2 tsp pepper
- Filling:
- 3 (1-lb) pkgs pulled pork
- 2 Tbsp scallions, chopped
- 1 tsp chili powder
- Pasta:
- 5 pasta sheets, cut into 5" x 5" squares
- 2 cups cheddar cheese, shredded
- 2 Tbsp scallions, chopped
- Preparation:
Preparation
Step 1
To prepare the sauce, place the butter in a small saucepan over medium heat, then add the onions and sauté until they begin to become translucent. Stir in the chili powder, ketchup, and brown sugar, followed by the barbecue and tomato sauces. Simmer for about 5 minutes. Whisk in the heavy cream, salt, and pepper. Simmer for an additional 5 minutes, then remove from the heat and reserve.
To prepare the filling, place the pulled pork in a mixing bowl. Using a pair of forks, break up any large pieces. Add the scallions and chili powder, mix together, and set aside.
To prepare the pasta, cook the sheets, a few at a time, in salted boiling water for a couple of minutes to soften. Remove them from the boiling water and into a mixing bowl filled with ice water (this stops them from cooking further). When the sheets are chilled, transfer them onto a tray.
Preheat the oven to 350°F.
Spray the inside of a 9" x 13" baking dish with nonstick food spray. Take a ladle of sauce and coat the bottom of the baking dish.
Start assembling the pasta, a few at a time. Put about 1/10 of the filling along one end of each. Gently roll up the cannelloni "cigar style" to create a long cylinder. Place the rolled cannelloni into the baking dish. Continue the same process until all 10 are complete.
Ladle the remaining sauce over the cannelloni. Sprinkle the cheddar cheese and scallions overtop. Spray a piece of aluminum foil with nonstick cooking spray and cover the baking dish. Bake for 30 minutes, then remove the foil, and bake again, uncovered, for 15 more minutes. Serve while hot.