Cannelloni (Soprano'S Style)

1. 1

   Filliing:

2. 2

   Heat a large skillet over medium heat. Add the meats and garlic and cook, stirring frequently until no longer pink.

3. 3

   Tip the pan to spoon off the excess fat.

4. 4

   Stir in the spinach and 1 cup of the bechamel sauce; add salt and pepper to taste.

5. 5

   Remove from heat and let cool slightly, then stir in 1 cup of parmigiano reggiano.

6. 6

   Cook pasta until slightly underdone; placing in cold water until cool enough to handle, then lay flat on lint-free towel.

7. 7

   Preheat oven to 350 degrees; butter 2 11 x 8 x 2 inch baking dishes.

8. 8

   Cannelloni:

9. 9

   Spread a thin layer of sauce over the bottom of the baking dishes.

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    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.

11. 11

    Spoon the remaining sauce over the pasta.

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    Sprinkle with cheese.

13. 13

    Bake 30 minutes, or until the sauce is bubbling and the top is golden brown. Serve hot.

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    (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).

* Per serving · 4 servings · Values may vary.