ITALIAN CANNELLONI

YOU WILL NEED:

• 1 pkg cannelloni shells ( about 15 tubes )

• 125g ( 4 oz ) mozzarella cheese

• 2 tablespoons grated parmesan cheese

• 1 tablespoon oil

FILLING

• 500g ( 11b ) minced steak

• 2 tablespoons oil

• 1 onion

• 1 clove garlic

• ½ teaspoon oregano

• ½ teaspoon basil

• 2 teaspoons tomato paste

• 250g pkg frozen spinach

• 1 egg

• ½ cup cream 

• Salt and pepper

BECHAMEL SAUCE

• 1 sliced onion

• 4 peppercorns

• 1 cup milk

• 15g ( 2 oz ) butter

• 1 tablespoon flour

• ½ cup cream 

• Salt, and pepper

TOMATO SAUCE

• 1 tablespoon oil

• 1 onion

• 1 clove garlic

• 400g can whole tomatoes

• 2 tablespoons tomato paste

• salt,

• pepper

• ½ teaspoon sugar

ITALIAN CANNELLONI RECIPE:

Note: In place of cannelloni shells, pancakes can be used; you would need eight pancakes. Place about 2 tablespoons of meat mixture at one end of the pancake, roll it up, and proceed as in the recipe.

FILLING -

Heat oil in a pan Add peeled and chopped onion and crushed garlic and cook until onion is tender Add meat and cook, stirring occasionally with a fork, until brown; pour off any surplus fat. Add oregano, basil, and tomato paste, and cook for 10 to 15 minutes. Add thawed spinach to the meat mixture; mix well. Combine lightly beaten egg and cream and pour into meat mixture, season with salt and pepper.

BECHAMEL SAUCE – 

Place onion slices and peppercorns in a saucepan, add milk Bring slowly to boil, remove from heat, stand 5 minutes. Melt butter in a saucepan, add flour, and stir over moderate heat for 1 minute. Add strained milk, and stir until the sauce boils and thickens. Add cream, and season with salt and pepper.

TOMATO SAUCE - 

Heat oil in a pan, add peeled and chopped onion and crushed garlic, and cook until onion is tender. Push tomatoes, with their liquid, through a sieve, pour into pan, and add tomato paste, sugar, salt, and pepper. Bring to a boil, reduce heat, and simmer, covered for 10 minutes. 

Drop Cannelloni gradually into a large saucepan of boiling salted water; add oil, cook 15 to 20 minutes or until tender; drain. Rinse under cold water to prevent sticking: drain again. 

Place 3 tablespoons of Tomato Sauce in the base of a shallow ovenproof dish. Put the meat mixture in a piping bag and fill cannelloni shells ( or fill using a teaspoon ). 

Arrange Cannelloni side by side over Tomato Sauce. Spoon Bechamel Sauce over a can of cannelloni and pour the remaining Tomato Sauce on top. Sprinkle grated cheeses over top; bake, uncovered, in a moderate oven for 30 minutes.

Serves 4 to 6

Also Read: ITALIAN TORTELLINI