| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Italian, S_living, Beef, Main dish |
1 |
Servings |
INGREDIENTS
| 12 |
cn |
Shells |
| 3 |
|
(8-ounce) cans tomato sauce |
| 2 |
tb |
Grated parmesan cheese |
| 1 |
lb |
Ground beef |
| 1/4 |
c |
Chopped onion |
| 1 |
|
Clove Garlic — minced |
| 10 |
oz |
Package frozen chopped |
|
|
Spinach — thawed and |
|
|
Drained |
| 1/3 |
c |
Grated parmesan cheese |
| 2 |
tb |
Milk |
| 2 |
|
Eggs — slightly beaten |
| 1/2 |
ts |
Dried whole oregano |
| 1/4 |
c |
Butter or margarine |
| 1/4 |
c |
Plus |
| 2 |
tb |
All-purpose flour |
| 2 |
c |
Half-and-half |
| 1/8 |
ts |
White pepper |
INSTRUCTIONS
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 :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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