Cannelloni 2
main dish
12 can shells
3 (8-ounce) cans tomato sauce
2 tablespoon grated parmesan cheese
1 lb ground beef
1/4 cup chopped onion
1 clove garlic -- minced
10 oz package frozen chopped
1 spinach -- thawed and
1 drained
1/3 cup grated parmesan cheese
2 tablespoon milk
2 eggs -- slightly beaten
1/2 teaspoon dried whole oregano
1/4 cup butter or margarine
1/4 cup plus
2 tablespoon all-purpose flour
2 cup half-and-half
1/8 teaspoon white pepper
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 :
Yield: 1 servings
