Italian Baked Cannelloni Best Family Recipes

Friday, August 30, 2024

Italian Baked Cannelloni

"This is a totally special old Italian dish that warms your stomach, as well as your coronary heart. It is a labor of love, but worth every chew! You also can use 1/2 floor beef, half ground beef inside the filling."

Ingredients :

half cup olive oil, or as needed
1 pound lean ground beef
1 onion, thinly sliced
1/four teaspoon dried sage
1/four teaspoon dried rosemary
salt to flavor
1/2 cup white wine
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
2 egg yolks, gently overwhelmed
12 ounces mozzarella cheese, cubed
For the Tomato Sauce:
2 tablespoons butter
1 onion, thinly sliced
half of cup white wine
2 (14.5 ounce) cans stewed tomatoes
salt and pepper to taste
12 cannelloni pasta shells

Instructions :

Prep : 45M	Cook : 6M	Ready in : 1H15M

In a big skillet over medium heat, warm oil and saute floor red meat with the onion, sage and rosemary; cook dinner until meat is lightly browned and crumbly. Drain fats. Add salt and half of cup white wine; cook till wine is evaporated. Set aggregate apart.
To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and convey to a slow boil till aggregate thickens. Remove sauce from the warmth. In a steady circulation, pour the bechamel in to the overwhelmed egg yolks, whisking continuously. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
In a medium saucepan over medium-low warmth, soften 2 tablespoons butter and saute onion till soft and translucent. Add half of cup white wine and let it cook down to evaporate; upload stewed tomatoes and salt. Mix nicely; simmer for 15 minutes.
Bring a huge pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for eight to ten minutes or till al dente; the usage of a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and set up on a flat floor.
Preheat oven to four hundred tiers F (200 levels C). Lightly grease a 9x13-inch baking dish.
Spoon a line of filling into each shell, starting from one stop and using your finger to push the filling inside of each shell. Place cannelloni in organized baking dish and cover with tomato sauce mixture.
Bake in preheated oven for 15 minutes or till heated through; whilst completed baking, permit to stand for five mins and serve.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, prepare dinner it evenly, and make clean-up less complicated.

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