CANNELLONI

Simplified way to make stuffed cannelloni, meat filling and topped with a béchamel sauce. Serves 6

1 8 oz pkg. Cannelloni 225 mL

MEAT FILLING
2 tbsp Butter 25 mL
1/2 cup Finely chopped onion 125 mL
1 Garlic clove, minced 1
1 lb Lean Ground beef 500 g
4 tbsp Tomato paste 60 mL
1 tsp Salt 5 mL
1/4 tsp Pepper 1 mL
Dash Nutmeg Dash
1 cup Ricotta cheese 250 mL
1/2 cup Grated Parmesan cheese 125 mL

BÉCHAMEL SAUCE
3 tbsp Butter 50 mL
3 tbsp Flour 50 mL
2 cups Whole milk 500 mL
3/4 tsp Salt 4 mL
Dash Pepper and Nutmeg Dash

Cook the cannelloni according to the directions on the package. (Do not overcook). Drain, rinse with cold water and drain again. Stuff each piece with about 2 tbsp [25 mL of meat filling. Place a single layer in bottom of a greased 9 x 12 inch [22 x 30 cm] baking dish. Cover with half of the béchamel sauce. Place the remaining cannelloni on top and cover with remaining sauce. Sprinkle with grated Parmesan Bake in 350°F [180°C] oven for 25 to 30 minutes, then place under the broiler for a minute to brown the top.

Meat Filling
Melt butter in saucepan, cook onion and garlic until soft. Add ground beef; cook and stir about 5 minutes until browned. Add tomato paste, salt, pepper and nutmeg. Simmer about 10 minutes. Stir in ricotta cheese and 1/2 cup grated parmesan cheese.

Béchamel Sauce
In a heavy saucepan, melt butter. Stir in flour; cook for a minute or two. Gradually blend in milk, add salt pepper and nutmeg. Cook stirring with a whisk until smooth and thickened. Taste and adjust seasonings.

NOTES:
Using scissors, you may also cut each cooked cannelloni down one side, then fill and rewrap.


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