Ingredients
-
2 tablespoons vegetable oil or 2 tablespoons olive oil
-
1/4 cup finely chopped onion
-
1 teaspoon finely chopped garlic (about 2 cloves)
-
1 1/2 lbs ground beef
-
1/2 lb ground pork
-
1/2 cup grated parmesan cheese
-
2 tablespoons cream or 2 tablespoons milk
-
2 eggs, slightly beaten
-
1 teaspoon oregano
-
1 dash pepper
-
200 g cannelloni tubes or 200 g manicotti, can be used
-
796 ml spaghetti sauce or 796 ml homemade spaghetti sauce
-
2 tablespoons butter or 2 tablespoons margarine
Instructions
- In oil in a large frypan, cook and stir onion, garlic until the onion is tender.
- Add beef and pork and continue cooking until beef is brown. Remove from heat and drain excess oil.
- Mix in half the parmesan cheese, cream, eggs and seasonings.
- When cool enough to handle, stuff uncooked cannelloni noodles with mixture. Spread a thin layer of sauce on the bottom of a 3.5 litre pan. Arrange stuffed cannelloni in a single layer and pour remaining sauce over, being certain to cover all the pasta.
- Sprinkle with the remaining parmesan and dot with butter.
- Cover with foil and bake at 375 F for 55 -60 minutes or until tender when pierced with a fork. (during last 10 minutes shredded mozzeralla can be sprinkled on top and the foil removed if desired.).