Beef Cannelloni Bake
1 (8 ounce) package cannelloni pasta
8 ounces ground beef
2 carrots, chopped
1/2 stalk celery, chopped
1/2 onion, chopped
10 ounces fresh spinach, washed and chopped
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup heavy whipping cream
1 cup chopped tomatoes
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped fresh basil
1 (14.5 ounce) can stewed tomatoes
2 tablespoons olive oil
2 cloves garlic, chopped
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 leaves fresh basil, chopped
Directions
1 Bring a large pot of lightly salted water to a
boil. Add pasta and cook for 8 to 10 minutes or
until al dente. Drain and set aside. Meanwhile,
preheat oven to 500 degrees F (260 degrees C).
2 In an 11 x 17 inch baking dish, crumble beef
or veal and toss with carrots, celery, onion
and spinach. Add 1 1/4 teaspoon salt, 1 1/4
teaspoon pepper, 2 tablespoons olive oil and
wine. Mix well. Place in heated oven and roast
until beef or veal is brown and vegetables are
soft, about 30 to 40 minutes. Note: Be careful
to not burn the meat and vegetables; this is a
very hot temperature. If meat begins to smoke,
lower oven temperature to 400 degrees F (200
degrees C). Stir often while baking. Cool for
15 minutes.
3 Place meat mixture in food processor and
process until finely chopped. Add cream, roma
tomatoes, cheese, dry herbs and basil. Stir
and return to oven for approximately 20 minutes.
Remove from oven and lower oven temperature to
350 degrees F (175 degrees C). Let mixture cool
for 15 to 20 minutes, then stuff each cannelloni
with 2 to 3 tablespoons of mixture. Place in a
clean 9 x 13 inch baking dish.
4 To Make Tomato Sauce: Place Italian style
tomatoes with liquids in food processor and
process until smooth. Set aside. Heat 2 tablespoons
olive oil over medium heat in a large skillet.
Add 2 cloves chopped garlic and 1 chopped onion;
saute until soft. Add processed tomatoes, 1 teaspoon
salt and 1 teaspoon pepper and saute 5 to 10 minutes
or until sauce is no longer watery. Add fresh basil
leaves and cook for 1 minute longer.
5 Pour tomato sauce over cannelloni and bake for
20 minutes or until sauce is bubbly.
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