"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Cannelloni Recipe

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This recipe for Cannelloni, by , is from The Neal Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laurie Neal


2 Tbsp. olive oil
1 tsp. garlic
1 pkg frozen spinach
2 Tbsp. butter
1 lb ground beef
5 Tbsp. Parmesan cheese
2 Tbsp. 35 % cream
2 eggs lightly beaten
1/2 tsp. oregano
salt and pepper

Tomato Sauce
2 Tbsp. olive oil
1 cup chopped onion
1 cup Italian tomatoes
6 Tbsp. tomato paste
2 tsp. basil
2 tsp. sugar
1 tsp. each of salt and pepper, to taste

Bechamel Sauce
4 Tbsp. butter
4 Tbsp. flour
1 cup milk
1 cup 35% cream

This recipe didn't have directions. I'm assuming that you fill cooked cannelloni with the filling recipe, add the Bechamel sauce and the tomato sauce over the layer of filled pasta. Cover and place in the oven 35 to 40 minutes at 350 degrees.

Personal Notes:
Personal Notes:
I'm quite sure we had this at Grampa's 80th birthday celebration at the apartment when he got home from the hospital.




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