***Cannelloni

By CheeseDiva

Both Bob and I discovered this recipe in the old Time Life cookbook series in the 70's -- at that time we were lifetimes apart.

Ingredients

• Besciamella:
• 1 box Manicotti (large tube) Pasta - 12 pieces
• 4 tbsp olive oil
• 1 c finely chopped red onions
• 2 tsp minced garlic
• 2 ten ounce pkg frozen chopped spinach,(thawed, drained, squeezed completely dry and re-chopped)
• 2 tbsp butter
• 1 lb ground chuck
• 1 lb. ground lamb or veal
• 2 whole chicken livers (optional)I don’t use.
• 1 c. freshly shaved imported Parmesan cheese- Reggiano
• 2 tbsp heavy cream
• 4 eggs, lightly beaten
• 1 tsp dried oregano, crumbled
• Salt
• Freshly ground black pepper
• 8 tbsp butter
• 8 tbsp flour
• 2 cup whole milk
• 2 cup heavy cream
• 1 tsp salt
• 1/8 tsp white pepper
• Tomato Sauce:
• 4 T. Olive Oil
• 1 can tomato paste
• 1 c. finely ch. red Onions
• 1 T fresh or 1 tsp. dried oregano
• 4 c. San Marzano Pureed Tomatoes ( 2 large cans)
• 2 tsp. sugar
• 1 cup freshly shaved imported parmesan cheese- Reggiano
• 1 tsp. salt
• 4 tbsp butter, cut in tiny pieces Pepper
• Shredded Reggiano for topping

Details

Adapted from allrecipes.com

Preparation

Step 1

1. Sauce:
Cook onions in oil until soft. Add tomato paste and sugar and mix together. Add tomato puree and basil. Simmer 45 min. partially covered.

Filling:

2.Heat the olive oil, add onions and garlic, stir until soft but not brown. Stir in spinach and cook, stirring constantly for 3 or 4 minutes. Transfer to a large mixing bowl. In the same pan melt 2 tbsp of butter and lightly brown the ground meat, stirring constantly to break up any lumps. Add the meat to the bowl. Melt two more tbsp butter and saute the chicken livers for 3 or 4 minutes until firm, lightly browned but still pink inside. Chop them coarsely and add them to the bow along with shredded Parmesan, cream, the eggs and oregano. Mix gently but thoroughly. Season to taste with salt and pepper.

3. Besciamella: In a heavy saucepan, melt 8 tbsp butter. Do not allow to brown. Remove from heat and stir in 8 tbsp flour. Pour in warmed milk and cream all at once, whisking constantly until the flour in blended. Return the pan to high heat and cook, stirring constantly with the whisk. When it comes to a boil, reduce heat and continue stirring until thick enough to coat the wires of the whisk heavily. Remove from heat and season with salt and white pepper.

4. Assembly: Cook the pasta according to directions on the box. Drain and lay side by side on wax paper or paper towels. Slit once to open flat. Preheat oven to 375. Coat the bottom of a 10 by 14 baking dish with some pasta sauce. Put filling on the pasta piece and fold over like a roll, laying side-by-side in the baking dish. Pour tomato sauce over the pasta evenly. Spoon the white sauce over the tomato sauce. Scatter on shaved cheese and dot with 2 tbsp of butter. Bake uncovered in the middle of the oven for 30 minutes or until the cheese is melted and the sauce is bubbling. Slide the baking dish under a hot broiler for 30 seconds to brown the top, watching carefully so as not to burn.

5.Note: the pasta can be cooked, spread between 2 layers of wax paper and refrigerated for a day or 2.