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Italian Baked Cannelloni
Italian Baked Cannelloni
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Rich, cheesy meat-stuffed pasta shells with savory tomato sauce - a gourmet dinner delight.
Ingredients:
  • 0.5 cup olive oil, or as needed
  • 1 pound lean ground beef
  • 1 onion, thinly sliced
  • 0.25 teaspoon dried sage
  • 0.25 teaspoon dried rosemary
  • salt to taste
  • 0.5 cup white wine
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 2 egg yolks, lightly beaten
  • 12 ounces mozzarella cheese, cubed
  • 2 tablespoons butter
  • 2 (14.5 ounce) cans stewed tomatoes
  • salt and pepper to taste
  • 12 cannelloni pasta shells
Instructions:
  • In a large skillet over medium heat, heat the oil and saute the ground beef with onion, sage, and rosemary until the meat is nicely browned and crumbly. Drain any excess fat. Stir in salt and 1/2 cup white wine, cooking until the wine has evaporated. Set the mixture aside.
  • For the Bechamel sauce: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Add flour and mix well. Pour in milk and bring to a gentle boil until thickened. Take off the heat. Gradually pour the bechamel into beaten egg yolks while whisking. Combine the sauce with the meat mixture, and fold in cubed mozzarella.
  • Melt 2 tablespoons butter in a saucepan over medium-low heat. Saute the onion until soft and translucent. Pour in 1/2 cup white wine and allow it to cook down. Add stewed tomatoes and salt. Stir well and simmer for 15 minutes.
  • - Boil generously salted water in a large pot. Add pasta in batches and cook for 8 to 10 minutes until al dente. Using a slotted spoon, transfer to a pot of cold water. Drain and lay flat on a surface.
  • Preheat your oven to 400 degrees F (200 degrees C) and lightly grease a 9x13-inch baking dish.
  • Fill each shell generously with the filling, making sure to use your finger to evenly distribute it inside. Arrange the cannelloni in the baking dish and generously coat with the tomato sauce mixture.
  • Place in a hot oven for 15 minutes or until warmed through. Rest for 5 minutes after baking and then plate up.

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