Cannelloni (Soprano's Style)

Recipe by Cook4_6
READY IN: 1hr 10mins




  • Filliing:
  • Heat a large skillet over medium heat. Add the meats and garlic and cook, stirring frequently until no longer pink.
  • Tip the pan to spoon off the excess fat.
  • Stir in the spinach and 1 cup of the bechamel sauce; add salt and pepper to taste.
  • Remove from heat and let cool slightly, then stir in 1 cup of parmigiano reggiano.
  • Cook pasta until slightly underdone; placing in cold water until cool enough to handle, then lay flat on lint-free towel.
  • Preheat oven to 350 degrees; butter 2 11 x 8 x 2 inch baking dishes.
  • Cannelloni:
  • Spread a thin layer of sauce over the bottom of the baking dishes.
  • Spread some of the filling over each pasta square, leaving 1/2 border on one side. Starting at the opposite side, loosely roll and place seam-side down in the baking dishes.
  • Spoon the remaining sauce over the pasta.
  • Sprinkle with cheese.
  • Bake 30 minutes, or until the sauce is bubbling and the top is golden brown. Serve hot.
  • (The cannelloni can be assembled up to 1 day ahead. Cover with plastic wrap and refrigerate after completely assembling. You will need to bake longer than 30 minutes).