Italian Baked Cannelloni
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
46
Spice
65
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Olive Oil (or as needed)450 g
Lean Ground Beef1 tsp
Dried Sage1 tsp
Dried Rosemary1
Salt1 cup
White Wine2 tbsps
Butter4 tbsps
All-Purpose Flour2 cups
MilkDirections:
1
In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly
2
Drain fat
3
Add salt and 1/2 cup white wine; cook until wine is evaporated
4
Set mixture aside
5
To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat
6
Add flour and stir until well incorporated
7
Stir in milk and bring to a slow boil until mixture thickens
8
Remove sauce from the heat
9
In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly
10
Stir the sauce into the meat mixture
11
Stir in the cubed mozzarella
12
In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent
13
Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt
14
Mix well; simmer for 15 minutes
15
Bring a large pot of lightly salted water to a boil
16
Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water
17
Lift pasta out with slotted spoon and arrange on a flat surface
18
Preheat oven to 400 degrees F (200 degrees C)
19
Lightly grease a 9x13-inch baking dish
20
Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell
21
Place cannelloni in prepared baking dish and cover with tomato sauce mixture
22
Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve