Filled Cannelloni with Jarlsberg, Spinach and Prosciutto / Fylte Cannelloni med Jarlsberg, spinat og prosciutto

A cheese and pasta recipe found on “10 inspirerende oppskrifter med Jarlsberg” (10 inspiring recipes with Jarlsberg) found in
a free e-booklet published by
 tine.no

Filled Cannelloni with Jarlsberg, Spinach and Prosciutto / Fylte Cannelloni med Jarlsberg, spinat og prosciutto

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Farmhouse Pasta / Bondepasta

A farmhouse recipe found in “Lær Mer om Sopp” (Learn More
About Mushrooms) published by BAMA gruppen in 1982
Farmhouse Pasta / Bondepasta

A nice way to showcase tasty mushrooms – in a simple,
creamy, delicious mushroom pasta!

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Cannelloni – Baked and Stuffed Pasta Rolls / Innbakte og Fylte Pastaruller

A classic Italian recipe found in “Ganske Enkelt – Italiensk Kokebok” (Quite Simply – Italian Cookbook) published by Notabene Forlag in 1996
Cannelloni – Baked and Stuffed Pasta Rolls / Innbakte og Fylte Pastaruller

Cannelloni (pronounced [kannelˈloːni]; Italian for “large reeds”) are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Some types of cannelloni need to be boiled beforehand, while for others it is enough to use a more dilute sauce or filling.

Popular stuffings include spinach and ricotta or minced beef. The sauces typically used are Napoletani underneath and besciamella sauce to cover the top.

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Noodles and Chicken Campanini en Casserole / Nudler og Kylling Campanini Gryte

A recipe found in “Specialities of the House” published sometimes in the 1960s
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Mushroom caps garnish this dish prepared  as by Armando’s Restaurant in Chicago, Illinois. The dish features ham, chicken and noodles in Supreme wine sauce.

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