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Pasta rolled around a filling of meat, onion, and spinach, doubly sauced red and white. Takes time but it is worth it.

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  • Pasta:
  • 10 lasagna noodles
  • 1 Tbs. olive oil
  • Filling:
  • 1 clove garlic, minced
  • 1 large onion, finely chopped
  • 2 Tbs. olive oil
  • 1 package (10 oz.) frozen spinach, thawed, squeezed dry; and re-chopped
  • 1 lb. ground beef
  • 1 Tbs. butter
  • 5 Tbs. Parmesan cheese
  • 2 Tbs. cream
  • 2 eggs, lightly beaten
  • ½ tsp. oregano
  • Salt and pepper
  • Tomato Sauce:
  • 3 to 4 C. tomato sauce
  • Besciamella (cream) Sauce:
  • 6 Tbs. butter
  • 6 Tbs. flour
  • 1 C. milk
  • 1 C. cream
  • 1 tsp. salt
  • 1/8 tsp. pepper

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Add noodles and oil to boiling salted water and cook according to package directions to just al dente stage. Drain and spread noodles side by side on flat area covered with foil. (Noodles will not stick to foil.) Cover with another layer of foil until ready to use. For filling: sauté garlic and onion in olive oil until onions are soft. Add spinach to pan and cook, stirring constantly, for 4 to 5 minutes or until all water has boiled away and spinach shows tendency to stick to pan. Turn into large bowl. Brown beef in butter, turning and stirring to cook evenly and break up all lumps. Add to bowl with spinach, along with Parmesan, cream, eggs and oregano. Mix well. Add salt and pepper to taste. For sauce: In heavy or enamel saucepan, melt butter over moderate heat. Remove from stove and stir in flour. Return to stove and add milk and cream all at once. Cook, stirring constantly, over medium heat until well blended. Then turn up heat and bring to boil, stirring diligently to prevent sauce from scorching. Turn down heat and simmer, still stirring for a minute orlonger until sauce is thick enough to coat spoon heavily. Remove from heat and add salt and pepper. Assembling Cannelloni: Pour a thin film of tomato sauce over bottom of 9x13 inch baking dish. Cut lasagna noodles exactly in half with sharp knife. Place 1 rounded Tbs. of filling at one end of each lasagna half and roll up. Place in baking dish. You will have three rows of filled halves; the rolls on two outer rows being lengthwise with longer sides parallel to 13 inch side of dish; the middle row being placed crosswise, longer sides parallel to 9 inch side of dish. Dish will contain 16 rolls. (Two extra lasagna noodles were in case any were torn during cooking or handling.) Spread Besciamella Sauce over filled lasagna rolls. Then spoon tomato sauce over all; do not mix sauces. Sprinkle with Parmesan cheese and dot with butter. Bake uncovered at 375 degrees F. for 20 minutes, or until bubbling. Cannelloni may be made ahead, covered tightly with foil or plastic wrap, and refrigerated for a day or two. It will take a little longer to bake in refrigerated cannelloni. For variation, the saucing can be reversed: place rolls on film of tomato sauce as before, but cover rolls first with tomato sauce and top with cream sauce.)

Serves 6 to 8

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