An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients for the Filling
- 9 - 12 ounces fresh pasta for lasagna or 1 box lasagna
- 2 pounds ground beef
- 1 pound spinach
- 1 large shallot
- 1/4 medium onion
- 4 cloves fresh garlic
- 1 stalk celery
- 1 medium bay leaf
- 1/4 teaspoon nutmeg
- 1/3 cup tomato puree
- 1/3 cup extra virgin olive oil
- 1/2 cup white wine
- Grated Parmigiano Reggiano cheese
- Grated Pecorino Romano cheese
- Salt
Ingredients for the Sauce
- 1 recipe of our Home-Style Tomato Sauce
Directions
1.
Mince
the
garlic,
shallot,
onion
and
celery.
Place
them
in a
pan
with
the
olive
oil.
Sauté
over
medium
heat
until
the
shallot,
celery
and
onion
begin
to
turn
translucent.
Add
the
white
wine
and
simmer
for
3 -
5
minutes.
Once
this
mix
has
softened
thoroughly,
remove
1
generous
tablespoon
of
the
mixture
to a
sauce
pan
and
set
aside.
2.
Add
the
ground
beef
to
the
pan.
Using
a
fork,
break
up
the
meat
into
small,
loose
pieces.
Once
the
meat
has
been
broken
up
and
has
begun
to
brown,
stir
well
to
combine
all
ingredients.
3.
Add
the
bay
leaf,
nutmeg
and
a
generous
pinch
of
salt
to
the
pan.
Stir
the
pan
to
combine,
cover
and
cook
for
5
minutes.
4.
Add
the
tomato
puree
and
2/3
cup
water
to
the
pan.
Stir
well,
cover
and
simmer
for
10
minutes.
5.
Add
the
spinach
to
the
pan.
Stir
constantly
so
the
spinach
cooks
down
evenly.
Once
cooked
down,
cover
the
pan
and
simmer
another
5
minutes.
6.
Place
the
sauce
pan
with
the
mixture
of
oil,
garlic,
onion
and
celery
over
low
heat.
Once
simmering,
add
the
sliced
carrots
and
1/4
cup
water.
Cover
and
cook
for
5 -
7
minutes.
7.
Remove
the
pan
with
the
meat
and
spinach
mixture
from
the
heat.
Add
a
generous
sprinkle
of
Parmigiano
and
a
light
sprinkle
of
Romano
cheese.
Mix
well
to
combine.
Taste
the
mixture
and
add
salt
as
needed.
Let
the
filling
cool
well.
8.
If
there
is
quite
a
bit
of
liquid
left
in
the
pan
with
the
filling,
spoon
3
generous
spoonfuls
of
the
liquid
into
the
sauce
pan
with
the
carrots.
9.
While
the
filling
is
cooling
prepare
our
recipe
for
"Home-Style
Tomato
Sauce."
10.
When
you
are
ready
to
fill
the
cannelloni,
preheat
the
oven
to
400
degrees.
11.
Prepare
the
pasta
for
cannelloni
according
to
the
manufacturer's
instructions.
12.
Line
an
oven
safe
baking
dish
with
parchment
paper.
13.
Spoon
a
generous
spoonful
or 2
of
the
tomato
sauce
into
the
baking
dish
and
spread
over
the
parchment
paper.
14.
Lay
one
sheet
of
pasta
onto
a
plate.
Spoon
1
tablespoon
of
the
meat
and
spinach
filling
onto
the
short
end
side
of
the
pasta.
Roll
up
the
pasta
and
place
the
roll
into
the
baking
dish.
15.
Continue
step
14
until
you
have
used
all
of
the
pasta.
If
you
make
two
layers
of
cannelloni
in
one
pan,
prior
to
proceeding
to
the
second
layer,
spread
a
generous
amount
of
the
tomato
sauce
evenly
over
the
first
layer
of
cannelloni
and
top
with
a
sprinkle
of
Parmigiano.
16.
When
all
of
the
cannelloni
are
made,
spoon
the
remaining
tomato
sauce
over
the
last
layer
of
cannelloni,
spreading
the
sauce
evenly
over
the
top
of
the
cannelloni.
Top
with
a
generous
sprinkle
of
Parmigiano.
17.
Cover
the
baking
dish
with
aluminum
foil
and
bake
on
the
bottom
rack
of
the
oven
for
30
minutes.
18.
After
30
minutes,
uncover
the
dish
and
bake
another
10
minutes
to
brown
the
cheese.
19.
Once
the
cheese
has
browned,
remove
the
dish
from
the
oven
and
let
it
cool
for
10 -
15
minutes
before
serving.
