Cannelloni

Cannelloni
Cannelloni

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 120

    ml olive oil

  • 455

    g lean ground beef

  • 1

    onion, thinly sliced

  • 0.2

    g dried sage

  • 0.3

    g dried rosemary

  • salt to taste

  • 120

    ml white wine

  • 340

    g mozzarella cheese, cubed

  • 2

    egg yolks

  • 55

    g butter

  • 30

    g all-purpose flour

  • 475

    ml milk

  • 2

    (400g) cans stewed tomatoes

  • 1

    onion, thinly sliced

  • 2

    tablespoons butter

  • 120

    ml white wine

  • salt and pepper to taste

  • 12

    cannelloni pasta shells

Directions

1. 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. 2. 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. 3. 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. 4. 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. 5. Preheat oven to 400 degrees F (200 degrees C). 6. 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. 7. Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: