Recipe Talk

Looking for cannelloni recipe with beef and spinach from mccalls cooking school please

One Dish Meal

1 hr 30 min - ?817.9 cal

Recipe courtesy of Mccalls Cooking School 1984. ...

I don't care if you call these Cannelloni shells or Manacotti shells,
thry are awsome.

CANNELLONI

1/4 c. minced dried onion
1/2 tsp. dried minced garlic
1/4 c. water
1 lb. ground beef
8 oz. fresh mushrooms, sliced
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1/4 c. grated Parmesan cheese
1 tsp. dried oregano, crushed
3/4 tsp. salt
1/8 tsp. pepper
2 beaten eggs
2 tbsp. milk

CHEESE SAUCE:

1/4 c. butter
1/4 c. all-purpose flour
2 c. milk
1/2 c. shredded provolone or mozzarella cheese

OTHER:

12 manicotti shells

1 (32 oz.) jar meatless spaghetti sauce

For filling: Combine onion, garlic and water. Let stand 5 minutes. Cook ground beef, mushrooms and onion mixture in a large skillet until meat is brown; drain well. Stir in drained spinach, Parmesan cheese, oregano, salt and pepper. Stir in eggs and milk. Set aside.

For cheese sauce: Melt butter in a medium saucepan. Stir in flour and dash of pepper. Add milk all at once. Cook and stir over medium heat until mixture is thickened. Stir in cheese until melted. Set aside.

Cook manicotti shells according to package directions. Rinse in cold water.

To assemble: Fill each manicotti shell with about 1/3 cup filling. Spread half of the cheese sauce in the bottom of a 13 x 9 x 2 inch baking dish. Pour half of the spaghetti sauce over the cheese sauce. Top with the filled manicotti shells. Pour remaining spaghetti sauce over shells. Drizzle remaining cheese sauce over spaghetti sauce.

Bake, covered, in a 375 degree oven for 30-40 minutes or until canelloni are heated through. Makes 6 servings. A good meal anytime.

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Cannelloni

Its a wonderfully tasty meal, with the cannellone tubes stuffed with meat

and spinach and with the sauces creates a delectable,

Italian Meal enjoyed by everyone

Ingredients Nutrition

Yield

meat, sauce ingredients

15 -18 cannelloni tubes

125 g mozzarella cheese, grated

3 tablespoons parmesan cheese, grated

1 tablespoon oil

500 g beef, ground

2 tablespoons oil

1 large onion

1 garlic clove

1?2 teaspoon dried oregano

1?2 teaspoon dried basil

2 teaspoons tomato paste

250 g frozen spinach

1 egg

1?4 cup cream

salt and pepper

bechamel sauce, ingredients

1 onion, Sliced

4 peppercorns

1 cup milk

15 g butter

1 tablespoon flour

1?2 cup cream

salt and pepper

tomato sauce, ingredients

1 tablespoon oil

1 onion, diced

1 garlic clove

1 (400 g) can tomatoes

2 tablespoons tomato paste

salt and pepper

Directions
For the Filling:.
Heat oil in a medium saucepan, add the onion and crushed garlic, cook until tender.
Add meat and cook stirring until browned.
Add oregano, basil, tomato sauce and cook uncovered for 10 to 15 minutes, stirring.
Add thawed and chopped spinach, which you have squeezed the liquid out of then add to meat mixture, stir well.
Combine lightly eaten egg and cream, pour into meat mixture and season.
TOMATO SAUCE.
Heat oil in the pan, add the onion and garlic, cook until tender.
Blend the tomatoes, with the juice, until puree, then add the tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered.
BÉCHAMEL SAUCE.
Place onion and pepper corns in the milk, bring slowly to the boil, removed from heat and stand for 5 minutes.
Melt butter in a saucepan, add the flour first made into a thin paste to the saucepan.
Strain the milk and add to the saucepan stirring until it thickens, then add the cream and season to taste.
To Assemble. when cool.
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.
Place 3 tablespoons of the tomato sauce over the base of a large shallow dish.
Arrange filled cannelloni side by side over the sauce.
Spoon Béchamel Sauce over the the cannelloni and spoon over the rest of the tomato sauce.
Sprinkle the grates cheeses over the top.
Bake uncovered in a moderate oven for 30-35 minutes.
Serve with Salads, Crusty bread and a nice glass of red wine.
NB.If in a hurry instead of making the Béchamel sauce. grab a large bottle of Bechamel sauce - works well and so much easier.