Cannelloni

*CANNELLONI*
Simplified way to make stuffed cannelloni, meat filling and topped with a béchamel sauce. Serves 6
1 8 oz pkg.	Cannelloni	225 mL
MEAT FILLING
2 tbsp	Butter	25 mL
1/2 cup	Finely chopped onion	125 mL
1	Garlic clove, minced	1
1 lb	Lean Ground beef	500 g
4 tbsp	Tomato paste	60 mL
1 tsp	Salt	5 mL
1/4 tsp	Pepper	1 mL
Dash	Nutmeg	Dash
1 cup	Ricotta cheese	250 mL
1/2 cup	Grated Parmesan cheese	125 mL
BÉCHAMEL SAUCE
3 tbsp	Butter	50 mL
3 tbsp	Flour	50 mL
2 cups	Whole milk	500 mL
3/4 tsp	Salt	4 mL
Dash	Pepper and Nutmeg	Dash

Cook the cannelloni according to the directions on the package. (Do not overcook). Drain, rinse with cold water and drain again. Stuff each piece with about 2 tbsp [25 mL of meat filling. Place a single layer in bottom of a greased 9 x 12 inch [22 x 30 cm] baking dish. Cover with half of the Béchamel sauce. Place the remaining cannelloni on top and cover with remaining sauce. Sprinkle with grated Parmesan Bake in 350°F [180°C] oven for 25 to 30 minutes, then place under the broiler for a minute to brown the top. Meat Filling Melt butter in saucepan, cook onion and garlic until soft. Add ground beef; cook and stir about 5 minutes until browned. Add tomato paste, salt, pepper and nutmeg. Simmer about 10 minutes. Stir in ricotta cheese and 1/2 cup grated parmesan cheese. Béchamel Sauce In a heavy saucepan, melt butter. Stir in flour; cook for a minute or two. Gradually blend in milk, add salt pepper and nutmeg. Cook stirring with a whisk until smooth and thickened. Taste and adjust seasonings. NOTES: Using scissors, you may also cut each cooked cannelloni down one side, then fill and rewrap. *Select a category & press Go* [Home] [Recipes] [Graphics] [Tips & Tricks] [Links] [Venice] [About Me] [My Webrings] [Dotty's Christmas Treats] [My awards] [Banner Exchange]