12 can shells
3 (8-ounce) cans tomato sauce
2 tbsp grated parmesan cheese
1 lb ground beef
1/4 cup chopped onion
1 clove garlic -- minced
10 oz package frozen chopped
1 spinach -- thawed and
1 drained
1/3 cup grated parmesan cheese
2 tbsp milk
2 eggs -- slightly beaten
1/2 tsp dried whole oregano
1/4 cup butter or margarine
1/4 cup plus
2 tbsp all-purpose flour
2 cup half-and-half
1/8 tsp white pepper
Directions
Cook cannelloni according to package directions; drain and set
aside.Combine tomato sauce and 2 tablespoons Parmesan cheese; spread
1 cup tomato mixture in a lightly greased 13- x9- x 2-inch baking
dish; set aside dish and remaining sauce.Cook beef, onion, and garlic
in a large skillet until beef is browned, stirring to crumble meat;
drain well. Add spinach; saute 3 minutes. Add 1/3 cup Parmesan
cheese, milk, eggs, and oregano; stir well. Stuffcannelloni shells
with beef mixture. Place filled cannelloni on tomato mixture in
baking dish; set aside.Melt butter in a heavy saucepan over low heat;
add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add half-and-half; cook over medium heat, stirring
constantly, until mixture is thickened and bubbly. Stir in pepper.
Pour over cannelloni; spoon remaining tomato mixture over cream
sauce. Bake, uncovered, at 375 degrees for 20 minutes. Yield: 6
servings.
Recipe By :
Servings: 1 servings
Cannelloni Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Food historians have proved the existance of recipes way back into ancient history, in truth as far as pharonic Egypt, and maybe even further. Having said that, generally, these early cook books were just simple pictorial instructions for preparing food.
In fact, the oldest recipe in existence, according to historians is a series of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Later, we have a couple of interesting recipe books which were published in the 1300s - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these have no connection with the curry that is popular today, but rather accounts of the types of meals prepared for the rich and wealthy people of the time. For the decades that followed, the rich families of Wesstern Europe competed with each other to lay on the most extravagent meals, and as a consequence, chefs and their recipes were greatly in demand. Even so, it wasn`t until the 1800s that formal cookery and recipe collections became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and recording recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cooking publications are in high demand, mostly as a result of more people being able to read, more spare time and having more money. |
We hope you enjoy this Cannelloni recipe.
