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1
MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
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2
Add meat and cook until browned.
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3
Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
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4
Add chopped spinach and combine.
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5
Combine egg and cream, stir into meat mixture and season. Set aside.
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6
TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
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7
Add the pureed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
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8
BECHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
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9
Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
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10
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.
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11
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.
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12
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.
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13
Spoon the Bechamel Sauce over the cannelloni and then cover with the tomato sauce.
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14
Sprinkle the grated cheeses evenly on top and bake uncovered at 350u00b0F/175u00b0C for 30-35 minutes.
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15
Serve with Salads, Crusty bread and a nice glass of red wine.
