Cannelloni 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | cans | Shells |
| 3 | (8-ounce) cans tomato sauce | |
| 2 | tablespoons | Grated parmesan cheese |
| 1 | pounds | Ground beef |
| ¼ | cup | Chopped onion |
| 1 | Clove Garlic -- minced | |
| 10 | ounces | Package frozen chopped |
| Spinach -- thawed and | ||
| Drained | ||
| ⅓ | cup | Grated parmesan cheese |
| 2 | tablespoons | Milk |
| 2 | Eggs -- slightly beaten | |
| ½ | teaspoon | Dried whole oregano |
| ¼ | cup | Butter or margarine |
| ¼ | cup | Plus |
| 2 | tablespoons | All-purpose flour |
| 2 | cups | Half-and-half |
| ⅛ | teaspoon | White pepper |
Directions
Cook cannelloni according to package directions; drain and set aside.Combine tomato sauce and 2 tablespoons Parmesan cheese; spread 1 cup tomato mixture in a lightly greased 13- x9- x 2-inch baking dish; set aside dish and remaining sauce.Cook beef, onion, and garlic in a large skillet until beef is browned, stirring to crumble meat; drain well. Add spinach; saute 3 minutes. Add ⅓ cup Parmesan cheese, milk, eggs, and oregano; stir well. Stuffcannelloni shells with beef mixture. Place filled cannelloni on tomato mixture in baking dish; set aside.Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in pepper.
Pour over cannelloni; spoon remaining tomato mixture over cream sauce. Bake, uncovered, at 375 degrees for 20 minutes. Yield: 6 servings.
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