cannelloni
(1 RATING)
The home economics teacher at our school made this recipe and shared it with the school employees. It has become a traditional for me to make it for Christmas dinner each year. I like to make this early in the day and then just put it in the oven just before we are ready to sit down to eat. Homemade bread and a nice salad goes well with this meal.
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prep time
30 Min
cook time
40 Min
method
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yield
6 serving(s)
Ingredients
- 1 1/2 pounds chop meat
- 2 boxes spinach, thawed and squeezed
- 1 - small onion, chopped
- 2 - slices white bread, crumbed
- 1 large garlic minced
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 2 tablespoons parsley
- 2 - eggs, slightly beaten
- 5 tablespoons parmesan cheese
- 1 cup grated mozzarella
- 2 tablespoons cream
- 1 pound large pasta shells or manicotti shells
How To Make cannelloni
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Step 1Brown meat and onion in lightly oil pan with onion until browned; add spinach and cook for approximately 10 minutes. Add remaining ingredients in bowl and add meat mixture. Fill large pasta shells or lasagna noodles.
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Step 2Put light layer of tomato sauce on bottom of 9 x 13 pan. Add stuffed pasta in single layer and add sauce below: 1/4 stick margarine (or butter) 3 Tbsp. flour 3/4 cup cream (I use milk) 1 cup milk dash of white pepper Salt to taste Melt margarine in pan and add flour to a roux. Mix in the milk (and/or cream) and add remaining ingredients. Pour over the top (this makes the casserole taste richer and I have left it off, but it makes a difference) of the stuffed pasta and add another layer of tomato sauce. Bake in oven for approximately 1/2 hour and let sit for 10 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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