Ingrédients pour Cannelloni
- 1 pound ground beef (or Italian sausage)
- Cannelloni Tubes
- Mozzarella Cheese
- Parmesan Cheese
- 4 tablespoons olive oil
- Beef
- 2 medium onions, chopped
- Garlic Clove
- Dried Oregano
- Dried Basil
- 3 teaspoons tomato paste
- Frozen Spinach
- 1 large egg
- 1/2 cup heavy cream
- salt and pepper to taste
- Bechamel Sauce
- Peppercorns
- 3 cups whole milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Tomato Sauce
- Tomatoes
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Comment préparer Cannelloni
- **Meat Filling:** Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until softened, about 5 minutes.
- Add 1 pound ground beef (or Italian sausage) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, 2 teaspoons tomato paste. Cook uncovered for 10-15 minutes, stirring occasionally.
- Add 10 ounces fresh spinach, chopped, and cook until wilted.
- In a small bowl, whisk together 1 large egg and 1/2 cup heavy cream. Stir into the meat mixture. Season generously with salt and pepper to taste.
- Set aside to cool completely.
- **Tomato Sauce:** Heat 2 tablespoons olive oil in a saucepan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until softened, about 5 minutes.
- Add 28 ounces canned crushed tomatoes, 1 teaspoon tomato paste, 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, salt, and pepper to taste. Bring to a simmer, then reduce heat and cook covered for 10 minutes, stirring occasionally.
- Remove from heat and set aside.
- **Béchamel Sauce:** In a saucepan, combine 3 cups whole milk, 1 small onion (sliced), and 5 whole peppercorns. Heat gently until almost boiling. Remove from heat, cover, and let steep for 5 minutes.
- Strain the milk, discarding the onion and peppercorns.
- Melt 1/4 cup butter in a clean saucepan over medium heat. Whisk in 1/4 cup all-purpose flour until smooth. Gradually whisk in the warm milk until the sauce thickens. Stir in 1/2 cup heavy cream, salt, and pepper to taste.
- **Assembly:** Cook cannelloni tubes according to package directions. Immediately plunge into ice water to stop the cooking process. Drain well.
- Stuff the cooled meat mixture into the cannelloni tubes using a spoon or your hands (disposable gloves recommended).
- Spread 1/2 cup of the tomato sauce in the bottom of a large (9x13 inch) baking dish.
- Arrange the filled cannelloni in the baking dish.
- Pour the béchamel sauce over the cannelloni, then top with the remaining tomato sauce.
- Sprinkle with 2 cups grated mozzarella cheese and 1/2 cup grated Parmesan cheese.
- Bake uncovered at 350°F (175°C) for 30-35 minutes, or until bubbly and golden brown.
- Serve immediately with a fresh salad, crusty bread, and a glass of red wine.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
23g
Fat
90g
Carbs
5g
