Ingredients

Instructions

  1. MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
  2. Add meat and cook until browned.
  3. Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
  4. Add chopped spinach and combine.
  5. Combine egg and cream, stir into meat mixture and season. Set aside.
  6. TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
  7. Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
  8. BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
  9. Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
  10. Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
  11. ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
  12. Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
  13. Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
  14. Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
  15. Serve with Salads, Crusty bread and a nice glass of red wine.