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cannelloni

(1 rating)
hoerlel avatar
Recipe by
Lucille Hoerle
@hoerlel
Summit, NY

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.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 40 Min

Ingredients For cannelloni

  • 1 1/2 lb
    chop meat
  • 2 box
    spinach, thawed and squeezed
  • 1
    small onion, chopped
  • 2
    slices white bread, crumbed
  • 1 lg
    garlic minced
  • 1 tsp
    pepper
  • 1/2 tsp
    salt
  • 1/2 tsp
    oregano
  • 2 Tbsp
    parsley
  • 2
    eggs, slightly beaten
  • 5 Tbsp
    parmesan cheese
  • 1 c
    grated mozzarella
  • 2 Tbsp
    cream
  • 1 lb
    large pasta shells or manicotti shells

How To Make cannelloni

  • 1
    Brown 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.
  • 2
    Put 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.
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