Oven-Baked Italian Cannelloni

1. 1

   In a large skillet over medium heat, heat the oil and sauté the ground beef with the onion, sage, and rosemary; cook until the meat is evenly browned and crumbly.

2. 2

   Drain the fat.

3. 3

   Add salt and 1/2 cup white wine; cook until the wine has evaporated.

4. 4

   Set the mixture aside.

5. 5

   To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat.

6. 6

   Add the flour and stir until fully incorporated.

7. 7

   Stir in the milk and bring to a gentle boil until the mixture thickens.

8. 8

   Remove the sauce from the heat.

9. 9

   In a steady stream, pour the bechamel into the beaten egg yolks while whisking constantly.

10. 10

    Stir the sauce into the meat mixture.

11. 11

    Stir in the cubed mozzarella.

12. 12

    In a medium saucepan over medium-low heat, melt 2 tablespoons butter and sauté the onion until soft and translucent.

13. 13

    Add 1/2 cup white wine and let it cook down to evaporate; add the stewed tomatoes and salt.

14. 14

    Mix well; simmer for 15 minutes.

15. 15

    Bring a large pot of lightly salted water to a boil.

16. 16

    Add the pasta, a few at a time, and cook for 8 to 10 minutes or until slightly firm; using a slotted spoon, remove immediately to a pot filled with cold water.

17. 17

    Lift the pasta out with a slotted spoon and arrange on a flat surface.

18. 18

    Preheat the oven to 400 degrees F (200 degrees C).

19. 19

    Lightly grease a 9x13-inch baking dish.

20. 20

    Spoon a line of filling into each shell, starting from one end, using your finger to push the filling inside each shell.

21. 21

    Place the cannelloni in the prepared baking dish and cover with the tomato sauce mixture.

22. 22

    Bake in the preheated oven for 15 minutes or until heated through; when finished baking, let stand for 5 minutes and serve.

• Calories 729.52 kcal High
• Protein 40.51 g Good Source
• Carbs 40.23 g Moderate
• Total Fat 45.63 g High
• Saturated Fat 17.85 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 185.42 mg High
• Sodium 765.14 mg High
• Fiber 2.75 g Low Source
• Sugar 9.88 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 582.79 mg Good Source
• Iron 4.66 mg Good Source
• Potassium 502.06 mg Moderate
• Vitamin A 204.77 mcg_rae Good Source
• Vitamin C 11.0 mg Moderate
• Vitamin D 1.49 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Tomatoes 🍅
• Onions 🧅
• Alcohol 🚫🍷