Few things are better than a cheesy pasta dinner. Follow this recipe for a Cannelloni Bake that is the ultimate Italian comfort food!
Ingredients• 1 cup minced onion • 1/2 cup minced celery • 1/2 cup minced carrot • 2 tablespoons olive oil • 2 cloves garlic, minced • 12 ounces ground veal • 12 ounces ground pork • 12 ounces lean ground beef • 1/2 cup white wine • 1 cup beef broth • 2 teaspoons chopped fresh rosemary • 1 teaspoon Italian seasoning • 1 bay leaf • salt, to taste • ground black pepper, to taste • 2 egg yolks • 2 tablespoons all-purpose flour • 1 cup milk • 1/4 teaspoon freshly ground nutmeg • 3/4 cup grated parmesan cheese • 1/4 cup chopped parsley • 4 cups tomato sauce • 1/2 cup heavy whipping cream • 1 pound fresh pasta sheets
Heat the olive oil in a deep skillet. Add the onion, celery, and carrot, then cook them over moderate heat until they are softened. Add the garlic, and cook for 1 minute.
Add the veal, pork, and beef. Cook, stirring occasionally until the meat is no longer pink. Add the wine, and reduce for 1 minute.
Stir in the broth. Add the herbs, bay leaf, salt, and pepper. Bring the mixture to a boil. Reduce heat, cover, and let it simmer for 15 minutes. Then, uncover and reduce it until it is almost dry. Discard the bay leaf, then set it aside to let it cool.
Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in the flour for approximately 2 minutes.
Whisk in the milk, grated nutmeg, salt, and pepper. Let it simmer, stirring occasionally, for 5 minutes or until it is thickened. Stir in the parsley and 1/2 cup parmesan cheese.
Transfer the cooled meat mixture to a large bowl. Mix in the egg yolks. Then, mix in the cheese and parsley sauce, and set it aside.
Combine the tomato sauce and cream, and set it aside.
Cut the pasta sheets crosswise into 5-inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until they are al dente. This should take only a minute or two with fresh pasta. Transfer them to a bowl of cold water, and spread the noodles in one layer on paper towels to let them drain.
Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filling. Transfer the cannelloni, seam side down, to a well-buttered gratin dish. Repeat with the remaining noodles and filling, arranging them in one single layer. Ladle the tomato sauce over the cannelloni, and sprinkle it with the remaining parmesan cheese.
Bake it at 400 degrees F for 10 minutes, or until the cheese is bubbling. Run it under the broiler about 4 inches from the heat for 2 minutes, or until golden. Remove, sprinkle it with herbs, and serve!