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Cannelloni Recipe

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This recipe for Cannelloni, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eileen Cooper
Added: Sunday, August 12, 2007


12 cannelloni shells ( I use jumbo shells)
3 (8 oz.) cans tomato sauce
2 tbsp. grated parmesan cheese
1 lb. ground beef
1/4 c. chopped onion
1 clove garlic, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/3 c. grated parmesan cheese
2 tbsp. milk
2 eggs, slightly beaten
1/2 tsp. dried whole oregano
1/4 c. butter or margarine
1/4 c. plus 2 tbsp. all purpose flour
2 c. half-and-half
1/8 tsp. white pepper

Cook shells according to package directions. Drain and set aside. Combine tomato sauce and 2 tbsp. parmesan cheese; spread 1 cup tomato mixture in a lightly greased 13x9x2 inch baking dish. Set aside dish and remaining sauce.
Cook beef, onion, and garlic in a large skillet until beef is browned, stirring well to crumble meat. Drain. Add spinach and saute for 3 minutes. Add 1/3 c. parmesan cheese, milk, eggs, and oregano and stir well. Stuff shells with beef mixture and place on tomato mixture in baking dish.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth, about 1 minute, stirring constantly. Gradually add half-and-half and cook over medium heat, stirring until mixture is thickened and bubbly. Stir in pepper. Pour over shells. Spoon remaining tomato mixture over cream sauce. Bake, uncovered, at 375 F. for 20 minutes.
Makes 6 servings.




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