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Cannelloni




Source of Recipe


unknown


Recipe Introduction


(makes 24-30) Easily cut in half or doubled.


List of Ingredients






Beef filling

2 TBS Olive oil
2 onions, chopped
2 cloves garlic, crushed
2 lbs ground beef or veal or combo
1 package frozen spinach, thawed and drained
1 cup ricotta cheese
1 cup mozzarella, grated
1/2 cup tomato sauce (recipe follows)
2 eggs
1 tsp oregano

Béchamel Sauce

2 cups milk
3 TBSP of butter
3 TBSP flour
1 cup cream
salt and pepper to taste

Tomato Sauce (use a can if you want, no big deal)

2 14 oz cans of tomato sauce
2 cloves garlic , crushed
dried basil and oregano to taste

To finish

24-30 cannelloni tubes (if you can get the no cook kind it will save you a messy job)
2 cups grated mozzarella
1 cup grated parmesan

Preheat oven to 350.



Recipe



For the filling. Heat the oil in a pan, saute the onion and garlic until tender. Add the ground meat and brown well. Add the spinach and tomato sauce. Mix the egg , oregano and ricotta in a bowl. Add to the meat mixture. Add salt and pepper to taste.

For the béchamel. Melt the butter over low heat add the flour and stir for 1 minute until smooth. Add the milk and stir until until it thickens. Season with salt and pepper, stir in cream.

For the tomato sauce. Combine all ingredients bring to the boil and then reduce heat and simmer for 10 minutes.

To assemble. Using a spoon or piping bag fill the shells with the meat mixture. If you can't find the no cook ones then you will have to parboil the noodles or find another recipe!!!

Spoon some of the tomato sauce on to the bottom of a casserole dish. Arrange the cannelloni on top. Pour the béchamel over the noodles, then top with the remaining tomato sauce. Sprinkle with the mozzarella and then the parmesan.

Bake uncovered for 35-40 minutes or until golden and the pasta is easily pierced with a knife.