Cannelloni
6 Servings
The best
Cannelloni Recipe I have ever had the pleasure of cooking!
12 can(s) Shells
3 cans tomato sauce, (8-ounce)
2 tablespoons Fresh grated parmesan cheese
1 pound Ground Italian Sausage
1/4 cup Chopped onion
1 clove Garlic -- minced
5 ounces Package frozen chopped
Spinach -- thawed and
Drained
1/3 cup Fresh grated parmesan cheese
2 tablespoons milk
2 Eggs -- slightly beaten
1/2 ts Dried whole oregano
1/4 cup butter or margarine
1/4 cup Plus
2 tablespoons all-purpose flour
2 cups Half-and-half
1/8 ts White pepper
Cook cannelloni according to package directions; drain and set aside. Combine tomato sauce and 2 tablespoons Parmesan cheese. Spread1 cup of the tomato mixture in a lightly greased 13 x 9 x 2-inch baking dish. Set aside the 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; sauté 3 minutes. Add 1/3 cup Parmesan cheese, milk, eggs, and oregano; stir well. Stuff cannelloni 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.