Stuffed Cannelloni

This recipe is taken from the 1997 Milk Calendar. Supper in the oven makes a house a home. For a bit of extra zing, substitute spicy salsa for the tomato sauce. -James Barber

  • Prep: 50 min
  • Cooking: 45 min
Yields 6 - 8 servings
stuffed cannelloni

Ingredients

  • 1 pkg (8 oz/250 g) cannelloni (about 20 pieces)
  • Cheese Sauce
  • 1/4 cup (60 mL) butter
  • 1/4 cup (60 mL) all-purpose flour
  • 3 cups (750 mL) Milk
  • Salt and pepper to taste
  • 1/3 cup (80 mL) grated Canadian Parmesan cheese
  • Meat Filling
  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic clove finely chopped
  • 1 onion finely chopped
  • 1 lb (450 g) lean ground beef
  • 1 pkg (10 oz/300 g) frozen chopped spinach cooked and squeezed dry
  • 1 egg
  • 1 tsp (5 mL) dried basil
  • 3 cups (750 mL) tomato sauce
  • 1/3 cup (80 mL) grated Canadian Parmesan cheese

Preparation

Preheat oven at 350 °F (180 °C).

Cook pasta according to package directions. Rinse with cold water. Drain well and set aside.

Cheese sauce:

Melt butter in saucepan. Stir in flour and cook for 1 minute; gradually whisk in milk, salt and pepper. Cook, stirring until sauce comes to a boil and thickens. Sitr in Canadian Parmesan cheese.

Meat Filling:

Heat oil in large saucepan, add garlic and onion; cook until onion is tender. Add ground beef and stir until beef loses its pink colour. Remove from heat, stir in spinach, egg, basil. Add salt and pepper to taste. Add 1 cup (250 mL) Cheese Sauce, mixing well.

Sutffed Cannelloni:

Spread 1 1/2 cups (375 mL) tomato sauce into a 13 x 9 inch (33 x 23 cm) baking dish.

Fill cannelloni with Meat Filling and place in single layer in prepared dish. Cover with remaining cheese sauce and garnish with remaining tomato sauce. Sprinkle with remaining Canadian Parmesan cheese, (1/3 cup/ 80mL).

Bake uncovered for 35 to 45 minutes or until sauce bubbles.

Tips

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 519 Calories
Protein: 26 g
Carbohydrate: 43 g
Calcium: 28 % / 310 mg
Fat: 28 g