Cannelloni 2
Yield: 1 Servings
Ingredients:
- 12 cn Shells
- 3 (8-ounce) cans tomato sauce
- 2 tb Grated parmesan cheese
- 1 lb Ground beef
- 1/4 c Chopped onion
- 1 Clove Garlic -- minced
- 10 oz Package frozen chopped Spinach -- thawed and Drained
- 1/3 c Grated parmesan cheese
- 2 tb Milk
- 2 Eggs -- slightly beaten
- 1/2 ts Dried whole oregano
- 1/4 c Butter or margarine
- 1/4 c Plus
- 2 tb All-purpose flour
- 2 c 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; spread
- 1 cup tomato mixture in a lightly greased 13- x9- x 2-inch baking
Instructions:
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 1/3 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. Recipe By :
