Cannelloni
Ursa
ingredients
- 12 cannelloni shells, slightly cooked
- 2 tbsp butter
- 3 tbsp onion, chopped
- 2 packages chopped spinach, drained
- 1 cup ham, cubed
- 1/2 cup grated parmesan cheese
- 1 1/2 cartons ricotta cheese
- 2 eggs, beaten
- 1 tsp italian seasoning
- 1/2 tsp pepper
- 1 cup chopped fresh mushrooms
- Spaghetti sauce to cover
- Bechamel sauce (recipe below)
directions
- 1
Preheat oven to 350 degrees.
- 2
Saute onions and mushrooms in butter. Add to rest of ingredients and mix well. Set aside until ready to fill shells. Meanwhile, prepare bechamel sauce.
- 3
Fill shells with ricotta mixture. Place in 9x13 rectangular pan. Pour bechamel sauce over half, pour red sauce over other half. Bake for 20-25 minutes.
- 4
Bechamel Sauce
- 5
1/2 stick butter
- 6
1/2 cup white wine
- 7
1 clove garlic, minced
- 8
1/4 cup flour
- 9
1 1/2 tsp chicken boullion
- 10
dash of white pepper
- 11
1 cup grated parmesan cheese
- 12
2 cups half and half
- 13
Saute garlic in butter until soft. Add flour and seasoning and whisk. Remove from heat and add wine, cream and cheese. Return to stove and heat, stirring well, until cheese melts.
Source: Mim
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