Cannelloni with Cheese Sauce
Submitted by agkerrigan
Cannelloni stuffed with beef, Italian sausage, and marinara, blanketed in a cheddar cheese white sauce and baked until bubbling. Freezer-friendly for make-ahead weeknight wins.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsStuffed pasta that you can prep now and stash in the freezer for later? That’s the kind of forward thinking that makes Tuesday night feel like a victory lap.
Cannelloni tubes get packed with a hearty mix of browned ground beef, hot Italian sausage, sauteed onion, and marinara sauce.
Then comes the good part: a warm bechamel stirred with melted cheddar gets poured over the top, coating every tube in creamy, cheesy goodness.
Bake it straight away or wrap it tight and freeze for up to a month. Either way, it comes out of the oven bubbling and golden with a Parmesan-crusted top.
Kitchen Tips
- Only cook the cannelloni tubes for three-quarters of the package time. They’ll finish cooking in the oven and won’t turn to mush.
- Pack the filling firmly into the tubes. A piping bag or zip-lock with the corner snipped off makes this way less messy.
- If baking from frozen, keep it covered for the first 45 minutes so the inside heats through before the top starts to brown.
Ingredients
Directions
To make filling, combine browned beef, browned sausage, sautéd onion and Marinara Sauce.
Cook cannelloni as directed, but cook for only ¾ recommended time; rinse and drain.
Fill cannelloni with filling mixture and pack firmly into grea sed baking dish .
To make cheese sauce, warm white sauce until nearly boiling; a dd grated cheddar cheese and stir until melted.
Pour over cannelloni, coating p asta generously.
Cool. To freeze: cover baking dish with aluminum foil; place i n freezer bag.
Label and freeze. To prepare: uncover and bake frozen casserole in 400-degree oven for 1 hour, or un til hot and bubbling.
Sprinkle with parmesan cheese, return to oven for 5 minut es to brown top.
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