Cannelloni
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Cannelloni
  Cannelloni    Italian    Beef  
Last updated 6/12/2012 12:42:51 AM. Recipe ID 1881. Report a problem with this recipe.
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      Title: Cannelloni
 Categories: Italian, S_living, Beef, Main dish
      Yield: 1 Servings
 
     12 cn Shells
      3    (8-ounce) cans tomato sauce
      2 tb Grated parmesan cheese
      1 lb Ground beef
    1/4 c  Chopped onion
      1    Clove Garlic -- minced
     10 oz Package frozen chopped
           Spinach -- thawed and
           Drained
    1/3 c  Grated parmesan cheese
      2 tb Milk
      2    Eggs -- slightly beaten
    1/2 ts Dried whole oregano
    1/4 c  Butter or margarine
    1/4 c  Plus
      2 tb All-purpose flour
      2 c  Half-and-half
    1/8 ts White pepper
 
  Cook cannelloni according to package directions; drain and set
  aside.Combine tomato sauce and 2 tablespoons Parmesan cheese; spread
  1 cup tomato mixture in a lightly greased 13- x9- x 2-inch baking
  dish; set aside dish and remaining sauce.Cook beef, onion, and garlic
  in a large skillet until beef is browned, stirring to crumble meat;
  drain well. Add spinach; saute 3 minutes. Add 1/3 cup Parmesan
  cheese, milk, eggs, and oregano; stir well. Stuffcannelloni shells
  with beef mixture. Place filled cannelloni on tomato mixture in
  baking dish; set aside.Melt butter in a heavy saucepan over low heat;
  add flour, stirring until smooth. Cook 1 minute, stirring constantly.
  Gradually add half-and-half; cook over medium heat, stirring
  constantly, until mixture is thickened and bubbly. Stir in pepper.
  Pour over cannelloni; spoon remaining tomato mixture over cream
  sauce. Bake, uncovered, at 375 degrees for 20 minutes. Yield: 6
  servings.
  
  




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Recipe ID 1881 (Apr 03, 2005)

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