This comforting Italian classic features tender pasta shells stuffed with a rich mixture of ground beef, fresh spinach, and sharp Parmesan cheese. The savory filling is nestled in a baking dish, layered with robust tomato sauce, and then smothered in a luxurious homemade half-and-half cream sauce. The dish bakes until bubbly and golden, creating a perfect harmony of textures: the soft pasta, the hearty meat filling, and the silky white sauce. It is an ideal centerpiece for a cozy weeknight dinner or a family gathering, offering a satisfying, home-cooked meal that feels indulgent yet approachable. Simple ingredients come together to create a dish that warms the soul and satisfies even the hungriest appetites.
Cannelloni 2
Description
This comforting Italian classic features tender pasta shells stuffed with a rich mixture of ground beef, fresh spinach, and sharp Parmesan cheese. The savory filling is nestled in a baking dish, layered with robust tomato sauce, and then smothered in a luxurious homemade half-and-half cream sauce. The dish bakes until bubbly and golden, creating a perfect harmony of textures: the soft pasta, the hearty meat filling, and the silky white sauce. It is an ideal centerpiece for a cozy weeknight dinner or a family gathering, offering a satisfying, home-cooked meal that feels indulgent yet approachable. Simple ingredients come together to create a dish that warms the soul and satisfies even the hungriest appetites.Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Cook cannelloni shells according to package directions until al dente; drain well and set aside.
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In a large bowl, combine 2 tablespoons of the tomato sauce with 2 tablespoons of Parmesan cheese; set aside.
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In a large skillet, cook ground beef, chopped onion, and minced garlic over medium heat until beef is browned and crumbled; drain excess fat.
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Add thawed and drained frozen spinach to the skillet; sauté for 3 minutes.
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Stir in 1/3 cup Parmesan cheese, milk, beaten eggs, and dried oregano into the beef mixture.
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Stuff each cooked cannelloni shell with the beef and spinach mixture.
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Spread 1 cup of the remaining tomato sauce in the bottom of a lightly greased 13x9-inch baking dish.
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Place the stuffed cannelloni shells on top of the tomato sauce layer in the dish.
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Melt butter in a heavy saucepan over low heat; whisk in flour until smooth to form a roux.
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Cook roux for 1 minute, stirring constantly, then gradually whisk in half-and-half.
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Cook sauce over medium heat, stirring constantly, until thickened and bubbly.
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Stir white pepper into the cream sauce.
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Pour the cream sauce evenly over the cannelloni shells.
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Spoon the remaining tomato sauce mixture over the cream sauce.
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Bake uncovered in the preheated oven for 20 minutes, or until bubbly and heated through.
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Sprinkle with additional grated Parmesan cheese before serving if desired.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 344.9kcal
- % Daily Value *
- Total Fat 19.6g31%
- Saturated Fat 8.2g41%
- Cholesterol 95.1mg32%
- Sodium 556.7mg24%
- Total Carbohydrate 6.0g2%
- Dietary Fiber 1.4g6%
- Sugars 3.3g
- Protein 33.3g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
