Italian Baked Cannelloni

Total Time

1 Hour 5 Minutes

Servings

6

Ingredients

  • 1/2 cup olive oil
  • 1 pound lean minced beef
  • 1 onion, thinly sliced
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • salt to taste
  • 1/2 cup white wine
  • 12 ounces mozzarella cheese, cubed
  • 2 egg yolks
  • 4 tablespoons butter
  • 4 tablespoons plain flour
  • 2 cups milk
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 onion, thinly sliced
  • 2 tablespoons butter
  • 1/2 cup white wine
  • salt and pepper to taste
  • 12 cannelloni pasta shells

Instructions

  1. To make the Cannelloni Filling: In a large skillet over medium heat, warm oil and sauté minced beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Add salt and 1/2 cup white wine; cook until wine is evaporated.
  2. To make the Béchamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Stir into the meat mixture and mix well. Stir in the mozzarella and egg yolks; set aside.
  3. In a medium saucepan over medium-low heat, melt 2 tablespoons butter and sauté onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add tomato and salt. Mix well; simmer for 15 minutes.
  4. Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
  5. Preheat oven to 200°C.
  6. Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. In a 9x13 inch baking dish, place cannelloni and cover with tomato mixture.
  7. Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.