Canneloni
Christmas Eve tradition
Ingredients
- 12 Cannelloni shells
- 24 oz. Tomato sauce
- 2 T Milk
- 2 T Grated Parmesan cheese
- 1 Lb. Ground beef
- 2 Eggs, slightly beaten
- ¼ C Chopped onion
- 1 clove Garlic
- ½ t Dried leaf oregano
- 10 oz. pkg. Frozen chopped spinach, thawed and well drained
- 1/3 C Grated Parmesan Cheese
- ¼ C Butter
- ¼ C + 2T All-purpose flour
- 2 C ½ and ½
- 1/8 t White pepper
Directions
- Cook pasta, drain. Combine tomato sauce and 2 T Parm. Cheese; spread 1 cup in lightly greased 9x13†glass dish. Cook beef, onion, and garlic in a large skillet; drain. Add spinach; sauté 3 minutes. Add 1/3 C Parm. Cheese, milk, eggs, and oregano. Put beef mixture into Ziploc bag. Stuff shells with beef mixture. Place pasta on in glass dish. Melt butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute; stirring constantly. Slowly add ½ and ½, cook over med. Heat until thickened. Stir in pepper. Pour over cannelloni; spoon remaining tomato mixture over cream sauce. Bake, uncovered, at 375 degrees for 20 minutes. 6 servings.
