Cannelloni

By JJCR

Ingredients

• Filling:
• 1 (12 count) pkg. manicotti
• 2 tbsp. olive oil
• 1/4 cup finely chopped onions
• 1 tsp. finely chopped garlic
• 1 (10 oz.) pkg. frozen shopped spinach (defrosted and squeezed completely dry)
• 2 tbsp. butter
• 1 lb. ground round steak
• 2 tbsp. heavy cream
• 5 tbsp. grated parmesan cheese
• 2 eggs, lightly beaten
• 1/2 tsp. dried oregano
• Salt and Pepper
• Grated Parmesan Cheese
• Tomato Sauce:
• 4 tbsp. olive oil
• 1 cup finely chopped onions
• 4 cups Italian plum tomatoes, coarsely chopped but not drained
• 6 tbsp. tomato paste
• 2 tsp. basil
• 2 tsp. sugar
• Salt and Pepper
• Besciamella:
• 6 tbsp. butter
• 6 tbsp flour
• 1 cup half and half
• 1 cup heavy cream
• 1 tsp. salt
• 1/4 tsp. white pepper

Preparation

Step 1

Saute' onions and garlic in olive oil until soft but not brown. Add spinach and cook 3 or 4 minutes until moisture has boiled away, stirring constantly. Transfer to large miing bowl. Brown the meat in the butter; add to spinach mixture. Add remaining ingredients.

Tomato Sauce:
Saute onions in oil until soft. Add other ingredients and simmer, partially covered for 40 minutes.


Besciamel:
Melt butter, add flour and cook, stirring, until starchy smell is gone. Pour in half and half and cream all at once. Add salt and pepper. Cook over low heat until smooth and thick, stirring constantly with a whisk.

Cook manicotti until tender but not soft. Drain on paper towels. Fill each tube with meat filling.

Pour a thin film of Tomato Sauce on the bottom of a buttered 10x14 baking dish. Lay the stuffed manicotti side by side on top of the Tomato Sauce in 1 layer. Pour the Besciamella over them and spoon the rest of the Tomato Sauce on top. Sprinkle top with grated Parmesan, dot with butter.

Bake at 375 about 20 minutes or until sauce is bubbling. Slide under broiler for 30 seconds to brown if necessary.

Serves 6-8

Southern Accent