Baked Pasta Tubes, Casalinga Style (Cannelloni Al Forno) Recipe

1. 1

   In a large skillet, heat the butter over high heat till it foams and subsides.

2. 2

   Add in the grnd pork and veal and cook over high heat till it begins to brown in its own fat.

3. 3

   Drain the excess fat and add in the Parmigiano, the flour and the lowfat milk and reduce heat to a simmer.

4. 4

   Cook for 10 min, stirring regularly, then remove from heat and allow to cold.

5. 5

   Season with salt, pepper and nutmeg and stir in the egg.

6. 6

   Set aside.

7. 7

   Preheat the oven to 350 degrees.

8. 8

   Roll the pasta out to the thinnest setting on a pasta rolling machine and cut it into rectangles measuring 4 inches by 6 inches.

9. 9

   Divide the meat filling proportionately among the rectangles and roll the pasta around the filling, jelly-roll style making 14 to 16 canneloni.

10. 10

    Blanch till tender in boiling water.

11. 11

    Remove and put in an ice water bath.

12. 12

    In an 8- or possibly 9-inch square, oven-proof casserole, spoon half the tomato sauce across the bottom in an even layer.

13. 13

    Carefully lay each pasta package in the casserole so which they are in a single layer.

14. 14

    Top with the remaining tomato sauce, then the bechamel.

15. 15

    Finish with the freshly grated Parmigiano-Reggiano and bake in the oven 20 to 25 min, till the sauces and cheese are bubbling and the edges of the pasta are crispy and browned.

16. 16

    Serve immediately from the cooking dish.

17. 17

    This recipe yields 6 servings.

* Per serving · 4 servings · Values may vary.