Italian Baked Cannelloni
Filling
- ½ lb lean ground beef
- ½ lb spicy Italian sausage
- 1 onion, thinly sliced
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- salt to taste
- ½ cup white wine
In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
Bechamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 2 egg yolks, lightly beaten
- 12 ounces mozzarella cheese, grated
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.
Topping
- 2 tablespoons butter
- 1 onion, thinly sliced
- ½ cup white wine
- 28oz (790ml) can sliced stewed tomatoes (purée if don't want tomato chunks or if using diced stewed tomatoes)
- salt and pepper to taste
- 12 cannelloni pasta shells
In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for ~5 minutes until softened; 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.
Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish.
Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.