Recipe by JoyfulCook
READY IN: 2hrs 5mins




  • MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
  • Add meat and cook until browned.
  • Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
  • Add chopped spinach and combine.
  • Combine egg and cream, stir into meat mixture and season. Set aside.
  • TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
  • Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
  • BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
  • Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
  • Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
  • ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
  • Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
  • Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
  • Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
  • Serve with Salads, Crusty bread and a nice glass of red wine.