Cannelloni Recipe

How to Make Cannelloni

1. **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.
2. Add 1 pound ground beef (or Italian sausage) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, 2 teaspoons tomato paste. Cook uncovered for 10-15 minutes, stirring occasionally.
4. Add 10 ounces fresh spinach, chopped, and cook until wilted.
5. 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.
6. Set aside to cool completely.
7. **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.
8. 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.
9. Remove from heat and set aside.
10. **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.
11. Strain the milk, discarding the onion and peppercorns.
12. 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.
13. **Assembly:** Cook cannelloni tubes according to package directions. Immediately plunge into ice water to stop the cooking process. Drain well.
14. Stuff the cooled meat mixture into the cannelloni tubes using a spoon or your hands (disposable gloves recommended).
15. Spread 1/2 cup of the tomato sauce in the bottom of a large (9x13 inch) baking dish.
16. Arrange the filled cannelloni in the baking dish.
17. Pour the béchamel sauce over the cannelloni, then top with the remaining tomato sauce.
18. Sprinkle with 2 cups grated mozzarella cheese and 1/2 cup grated Parmesan cheese.
19. Bake uncovered at 350°F (175°C) for 30-35 minutes, or until bubbly and golden brown.
20. Serve immediately with a fresh salad, crusty bread, and a glass of red wine.