Cannelloni

Photo Courtesy Flickr (will update with MY picture next time I make it)

*Note: When I first created this blog, it was for the purpose of being able to share my recipes with some close friends and family members, and for us to be able to use this as sort of an online cookbook reference of certain recipes that I make and they enjoy. Over time, it has evolved. In the beginning, it was just the recipes, no need for pictures. Now that others are enjoying them too, I am taking pictures of each step of the process and sharing them with you. However, due to dietary restrictions and my rotating menu plan (some things only get made once every 4-6 months) it will take some time to be able to get all of the original recipes updated. In the meantime, I have found some stock pictures that allow their use (with a link back) so you can get a general idea of what they should look like.

Cannelloni

Preheat oven to 350.

Sauce*

4 cups milk
1/2 stick butter
1/4 cup All Purpose Flour
Dab of Ground Nutmeg
Salt and Pepper to taste

Heat the Milk in a saucepan until it starts to bubble at edges. In another saucepan, melt the butter, add the flour, and stir well for a couple of minutes over med-low heat. Then slowly add the milk and begin to constantly whisk. Don’t worry about the lumps, they will smooth out. Add the nutmeg, salt, and pepper. Raise the heat to around medium and let it simmer a couple of minutes and pour it into a bowl. If your cannelloni isn’t ready to bake, cover the sauce with plastic wrap on the surface to prevent a yucky film from forming while you finish the cannelloni preparations.

Cannelloni

1lb ground beef
8 oz Italian Style Pork Sausage (from the butcher without casings)
2-3 garlic cloves minced
2 cans drained, cooked,and dried spinach (can use frozen or fresh as well)
salt and pepper to taste
1 and a half cups shredded parmesan cheese, divided (can use Parmigiano-Reggiano, but it is really expensive around here, so I just use normal Parmesan.)
1 box lasagna noodles

Heat a skillet over medium to cook the ground beef and Italian sausage. Add the minced garlic. Stir until done (we prefer well done). Drain the excess fat, and stir in the spinach and one cup of the sauce made above. Add salt and pepper to taste. Remove from heat and set to the side. When it has cooled, mix in the cheese (YUM!).

I buy ready to cook lasagna, but if you don’t, this is when you need to prepare the pasta. I cut mine into squares. I do go ahead and cook it though, because you need to be able to roll it!

Butter two baking dishes. Mine are square, I think 8 x 8 maybe?

Spread thin layer of sauce on bottom of each dish.

Spread out some waxed paper to add sauce to pasta. Spread some filling over it, but don’t put it up all the way to the edge though, leave a little room. Carefully roll up the squares, and put the seam side down in the baking dish. Repeat until all are done. Then, if you have any sauce left, pour it over the top of the pasta, and sprinkle that cheese generously;)

Bake 30 minutes until it bubbles and is a gorgeous golden brown.

I serve with garlic bread, and viola! dinner is done;)

Cannelloni
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Italian
Serves: 6
Ingredients
  • Sauce:
  • 4 cups milk
  • ½ stick butter
  • ¼ cup All Purpose Flour
  • Dab of Ground Nutmeg
  • Salt and Pepper to taste
  • Cannelloni:
  • 1lb ground beef
  • 8 oz Italian Style Pork Sausage (from the butcher without casings)
  • 2-3 garlic cloves minced
  • 2 cans drained, cooked,and dried spinach (can use frozen or fresh as well)
  • salt and pepper to taste
  • 1 and a half cups shredded parmesan cheese, divided (can use Parmigiano-Reggiano, but it is really expensive around here, so I just use normal Parmesan.)
  • 1 box lasagna noodles
Instructions
  1. Sauce:
  2. Heat the Milk in a saucepan until it starts to bubble at edges. In another saucepan, melt the butter, add the flour, and stir well for a couple of minutes over med-low heat. Then slowly add the milk and begin to constantly whisk. Don't worry about the lumps, they will smooth out. Add the nutmeg, salt, and pepper. Raise the heat to around medium and let it simmer a couple of minutes and pour it into a bowl. If your cannelloni isn't ready to bake, cover the sauce with plastic wrap on the surface to prevent a yucky film from forming while you finish the cannelloni preparations.
  3. Cannelloni:
  4. Heat a skillet over medium to cook the ground beef and Italian sausage. Add the minced garlic. Stir until done (we prefer well done). Drain the excess fat, and stir in the spinach and one cup of the sauce made above. Add salt and pepper to taste. Remove from heat and set to the side. When it has cooled, mix in the cheese (YUM!).
  5. I buy ready to cook lasagna, but if you don't, this is when you need to prepare the pasta. I cut mine into squares. I do go ahead and cook it though, because you need to be able to roll it!
  6. Butter two baking dishes. Mine are square, I think 8 x 8 maybe?
  7. Spread thin layer of sauce on bottom of each dish.
  8. Spread out some waxed paper to add sauce to pasta. Spread some filling over it, but don't put it up all the way to the edge though, leave a little room. Carefully roll up the squares, and put the seam side down in the baking dish. Repeat until all are done. Then, if you have any sauce left, pour it over the top of the pasta, and sprinkle that cheese generously;)
  9. Bake 30 minutes until it bubbles and is a gorgeous golden brown.


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