Cannelloni Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
12 can: Shells,
3: , (8-ounce) cans tomato sauce
2 tbsp: Grated parmesan cheese,
1 lbs: Ground beef,
1/4 cup: Chopped onion,
1 Clove: Garlic, minced
10 ounce: Package frozen chopped,
Spinach, thawed and
Drained,
1/3 cup: Grated parmesan cheese,
2 tbsp: Milk,
2: Eggs, slightly beaten
1/2 tsp: Dried whole oregano,
1/4 cup: Butter or margarine,
1/4 cup: Plus,
2 tbsp: All-purpose flour,
2 cup: Half-and-half,
1/8 tsp: White pepper,
Directions:
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
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 :
Source from luhu.jp
aside.Combine tomato sauce and 2 tablespoons Parmesan cheese; spread
1 cup tomato mixture in a lightly greased 13- x9- x 2-inch baking
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 :
Source from luhu.jp