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Cannelloni

5 Servings

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Ingredients

2 tbsp olive oil
1/2 cup onion, finely chopped
1 1/2 lb of ground beef (85% lean)
1 tbsp chopped parsley
1 egg mixed
3/4 cup shredded mozzarella cheese
1 box dried cannelloni tubes (12 tubes)
1 béchamel recipe (see below)
2 cups marinara sauce
salt and pepper to taste

Béchamel Ingredients:
2 cups milk (2% or whole)
1 bay leaf
2 tablespoons of butter
2 tablespoons of flour
1 tsp nutmeg
1/2 cup grated parmesan
salt and pepper to taste

Instructions

Pre-heat oven to 375F

Prepare the meat filling by heating the oil and a medium saucepan. Add the onion, sauté until translucent. Stir in the ground beef, crumbling it and stirring until it is no longer raw. About 4 minutes.

Take the cooked ground beef and add it to a bowl and let cool. Once cooled, mix in the parsley, 3/4 cup of mozzarella shredded cheese, and the egg. Season with salt and pepper. Set aside.

Make the béchamel sauce by heating up the milk in a sauce pan with the bay leaf.  Add the butter and whisk. Add the flour and continue to whisk while bringing the mixture to a boil. Once the mixture is thick like a gravy and smooth whisk in the parmesan. Season with salt and pepper and 1 tsp of nutmeg. Set aside.

Bring large pot of water to a boil and cook cannelloni according to the package directions to al dente. If they are no-boil, I still like to boil for about 3 minutes, but do what you are comfortable with.

Spread 1/2 cup of the marinara sauce over the bottom of the baking dish. Then spread 1/2 cup of the béchamel over the marinara sauce.

Using a spoon, fill the pasta the meat mixture. Arrange the pasta on top of the marinara and béchamel sauce in the baking dish.

Spoon the rest of the marinara sauce on top of the pasta, spreading it out to cover all of the pasta. Pour the rest of the béchamel sauce on top of the marinara sauce, spreading evenly. Sprinkle with parmesan cheese.

Bake for 25 minutes or until bubbly around the edges. Let stand for about 5 minutes prior to serving.