Cannelloni with Cheese Sauce
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
marinara sauce
|
|
| ¼ | pound |
beef
browned |
|
| ¼ | pound |
hot italian sausages
browned |
|
| 1 | each |
onions
chopped |
|
| 6 | large |
pasta, cannelloni
|
* |
| 1 | cup |
bechamel (white) sauce
|
|
| 6 | ounces |
cheddar cheese
grated |
|
| 2 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
marinara sauce
|
|
| 113.4 | g |
beef
browned |
|
| 113.4 | g |
hot italian sausages
browned |
|
| 1 | each |
onions
chopped |
|
| 6 | large |
pasta, cannelloni
|
* |
| 237 | ml |
bechamel (white) sauce
|
|
| 173.4 | ml/g |
cheddar cheese
grated |
|
| 3E+1 | ml |
Parmesan cheese
|
|
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.
