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Italian Baked Cannelloni recipe |
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6 servings
Ingredients:
1/2 cup olive oil1 pound lean ground beef1 onion, thinly sliced1/4 teaspoon dried sage1/4 teaspoon dried rosemary salt to taste1/2 cup white wine12 ounces mozzarella cheese, cubed2 egg yolks 4 tablespoons butter4 tablespoons all-purpose flour2 cups milk 2 (14.5 ounce) cans stewed tomatoes1 onion, thinly sliced2 tablespoons butter1/2 cup white wine salt and pepper to taste12 cannelloni pasta shells
Instructions:
To make the Cannelloni Filling: 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.Add salt and 1/2 cup white wine; cook until wine is evaporated.To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated.Stir in milk and bring to a slow boil until mixture thickens. Stir into the meat mixture and mix well. Stir in the mozzarella and egg yolks; set aside.In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent.Add 1/2 cup white wine and let it cook down to evaporate; add tomato and salt.Mix well; simmer for 15 minutes.Bring a large pot of lightly salted water to a boil.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.Lift pasta out with slotted spoon and arrange on a flat surface.Preheat oven to 400 degrees F (200 degrees C).Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell.In a 9x13 inch baking dish, place cannelloni and cover with tomato mixture.Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.
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