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Cannelloni




Source of Recipe


fresh market






Recipe Introduction


The finished cannelloni can be refrigerated up to 24 hours before baking, or it can be frozen up to three months.






List of Ingredients



• Tomato Sauce:
  
• 4 tbsp. olive oil 1 c. onion, finely chopped
  
• 4 c. canned tomatoes, coarsely chopped (reserve liquid)
  
• 6 tbsp. tomato paste 2 tsp. dried basil
  
• 2 tsp. sugar 1 tsp. salt black pepper
  
• Meat Filling:
  
• 2 tbsp. olive oil 1/4 c. onion, finely chopped 1 tsp. garlic, minced
  
• 1 (10 oz) package frozen chopped spinach, thawed squeezed dry
  
• 1 tbsp. butter 1 lb. ground round beef
  
• 8 tbsp. parmesan cheese, grated 2 tbsp. whipping cream
  
• 2 eggs, lightly beaten
  
• 1 1/2 tsp, oregano Salt and pepper
  
• Bechamel Sauce:
  
• 4 tbsp. butter 4 tbsp. flour
  
• 1 c. milk 1 c. whipping cream
  
• 1 tsp. salt 1/8 tsp. white pepper
  
• 1 lb. box lasagna noodles
  
• 4 tbsp. parmesan cheese, grated
  
• 2 tbsp. butter, cut in pieces
  






Instructions



1. Tomato Sauce: Heat oil in a 2 or 3 quart saucepan until a light haze forms over it. Add onions and cook until soft.
   
2. Add tomatoes with liquid and other remaining ingredients. Reduce heat to very low and simmer for 40 minutes with pan partially covered. Stir occasionally.
   
3. Blend tomato mixture in blender and taste for seasoning. Correct if necessary. Makes 3 cups. MAKE AHEAD: This sauce can be made up to 3 days ahead of time.
   
4. Make Filling: Heat oil in a skillet. Add onion and garlic. Cook over moderate heat, stirring frequently, for 7-8 minutes until soft.
   
5. Stir in spinach and cook 3-4 minutes, stirring constantly. When all the moisture has cooked away, transfer to a large mixing bowl.
   
6. Melt butter in same skillet and lightly brown meat, stirring.
   
7. Add meat to spinach mixture. Add cheese, cream, eggs, and oregano. Mix and season with salt and pepper.
   
8. Bechamel Sauce:: In a heavy 2 or 3-quart saucepan melt butter over moderate heat. Remove from heat and stir in flour. Add milk and cream all at once, stirring constantly with whisk. When the sauce comes to a boil and is smooth, reduce heat. Simmer, still stirring, for 2-3 minutes or until sauce is thick enough to coat the whisk wires heavily. Remove from heat and season with salt and pepper.
   
9. To assemble cannelloni, cook lasagna according to package instructions. Cut each whole lasagna noodle into 3 equal sections.
   
10. Pour a light film of the tomato sauce into 2 (10 x14 inch) shallow baking dishes.
    
11. Place a tablespoon of the meat filling on the bottom third of each of the pasta rectangles and roll them up. Lay the cannelloni side by side, seam-side-down, in 1 layer on the tomato sauce.
    
12. Pour bechmel sauce over cannelloni and spoon rest of the tomato sauce on top. Sprinkle the parmesan cheese over the assembled cannelloni and dot with butter.
    
13. Preheat oven to 375°.
    
14. Bake cannelloni uncovered for 20 minutes or until cheese is melted and sauce is bubbling.
    






Final Comments


Serves 8-9