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Stuffed Cannelloni Recipe


1 pkg (8 oz/250 g) cannelloni (about 20 pieces)

Cheese Sauce:
1/4 cup (60 mL) butter
1/4 cup (60 mL) all-purpose flour
3 cups (750 mL) Milk
Salt and pepper, to taste
1/3 cup (80 mL) grated Canadian Parmesan cheese

Meat Filling:
1 tbsp (15 mL) olive oil
1 clove garlic clove, finely chopped
1 onion, finely chopped
1 lb (450 g) lean ground beef
1 pkg (10 oz/300 g) frozen chopped spinach, cooked and squeezed dry
1 egg
1 tsp (5 mL) dried basil
3 cups (750 mL) tomato sauce
1/3 cup (80 mL) grated Canadian Parmesan cheese


Preheat oven at 350 °F (180 °C).

Cook pasta according to package directions. Rinse with cold water. Drain well and set aside.

Cheese sauce:
Melt butter in saucepan. Stir in flour and cook for 1 minute; gradually whisk in milk, salt and pepper. Cook, stirring until sauce comes to a boil and thickens. Sitr in Canadian Parmesan cheese.

Meat Filling:
Heat oil in large saucepan, add garlic and onion; cook until onion is tender. Add ground beef and stir until beef loses its pink colour. Remove from heat, stir in spinach, egg, basil. Add salt and pepper to taste. Add 1 cup (250 mL) Cheese Sauce, mixing well. ( Optional : I add some of the tomato sauce to the meat filling )

Sutffed Cannelloni:
Spread 1 1/2 cups (375 mL) tomato sauce into a 13 x 9 inch (33 x 23 cm) baking dish.

Fill cannelloni with Meat Filling and place in single layer in prepared dish. Cover with remaining cheese sauce and garnish with remaining tomato sauce. Sprinkle with remaining Canadian Parmesan cheese, (1/3 cup/ 80mL).

Bake uncovered for 35 to 45 minutes or until sauce bubbles.

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