Italian Baked Cannelloni

Ingredients

  • ½ cup white wine
  • ½ cup olive oil
  • 1 pound lean ground beef
  • 1 onion, thinly sliced
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • 12 ounces mozzarella cheese, cubed
  • + 9 more ingredients
    • 2 egg yolks
    • 4 tablespoons butter
    • 4 tablespoons all-purpose flour
    • 2 cups milk
    • 2 (14.5 ounce) cans stewed tomatoes
    • 1 onion, thinly sliced
    • 2 tablespoons butter
    • ½ cup white wine
    • 12 cannelloni pasta shells

1. To make the Cannelloni Filling: In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Add salt and 1/2 cup white wine; cook until wine is evaporated. 2. To make the Bechamel sauce: Melt 4 tablespoon...

View full recipe at SpringPad

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