Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
Easy Potluck Recipes: 21 Pasta Casserole Recipes

These pasta casseroles are sure to make you the most popular cook at the party! This FREE eCookbook contains recipes that are easy to make, budget-friendly, and sure to earn praises.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Latest Comments

Cannelloni Stuffed with Asparagus

  • 12 freshly made pasta sheets cut into 6" squares
  • 2 lb. fresh asparagus
  • Coarse-grained salt
  • 4 tablespoons sweet butter
  • 2 tablespoons olive oil
  • Salt, freshly ground pepper & nutmeg to taste
  • 3 extra large egg yolks
  • 1/2 cup freshly grated Parmesan cheese
  • 6 tablespoons unsalted butter
  • 1/2 cup flour
  • 1 1/2 cup milk
  • Salt to taste
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 2 1/2 cups milk
  • Salt and freshly ground pepper

Prepare pasta sheets by cutting into 6 inch squares (or much smaller if serving as a first course). Bring a large pot of water to boil. Add about 1 tbl. salt. Put a large bowl of cold water with about 2 tbl. of olive oil added next to the pot. When water reaches boiling point, put pasta squares into pot, one by one and cook until al dente, no longer than 2 minutes. Using a slotted spoon transfer each piece of pasta to the bowl of cold water to cool. Dampen a dish towel and spread it out on the table. Remove each piece of pasta from cold water and place it on the damp towel. Allow to rest for about 20 minutes before stuffing. If the need arises to let them rest longer, cover with a second damp towel. Soak the asparagus in a bowl of cold water for about 20 minutes, then cut them into 1 1/2 inch pieces, discarding the white part. Do not scrape the asparagus. Bring a large pot of cold water to a boil. Add salt to taste, then add the asparagus and boil for 2 minutes. Drain the asparagus in a colander and cool under cold running water. Heat 4 tbl. of butter and the olive oil in a saucepan over medium heat. When the butter is completely melted, add the asparagus and saute for 10 minutes. Taste for seasonings. Use a slotted spoon to transfer the asparagus to a bowl. Let them cool for about 20 minutes. Meanwhile, prepare the balsamella for the stuffing with the 6 tbl. of butter, the flour, milk and salt. (Melt butter over low heat, add flour, stir with wooden spoon constantly for 3 minutes or so and then add hot milk, all at once. Stir until it starts to thicken, add salt, cook over low heat for about 10 minutes.) Transfer balsamella to crockery bowl, pressing a piece of buttered wax paper over sauce to eliminate skin. Let stand until cool. Prepare balsamella for the topping with ingredients and quantities listed following the same directions as above. Transfer this sauce to a second bowl with waxed paper on top. Let cool. Place egg yolks and Parmesan in the bowl with the cooled sauce for stuffing and mix very well until all ingredients are well incorporated. Add cooled asparagus and mix gently. Preheat the oven to 375 F. To stuff cannelloni, place each pasta square on a board and spread about 3 heaping tablespoons of the stuffing along one of the edges. Then roll up, starting at the same edge. Repeat with all cannelloni, then place them in one or two well-buttered baking dishes. Pour the balsamella for topping over the cannelonis, sprinkle with Parmesan cheese, and bake for about 20 minutes or until bubbling. Allow to cool about 10 minutes, then serve.

Your Recently Viewed Recipes

Free projects, giveaways, exclusive, partner offers, and more straight to your inbox!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Apple Pie Crescent Roll Upsvideocam

Apple Pie Crescent Roll Ups are the easiest way to get your apple pie fix without the trouble of actually making a whole apple pie.… See more

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.