Name: Italian Baked Cannelloni
Prep time: 45 min
Cook time: 25 min
Total time: 75 min
Ingredients: 0.5 cup olive oil, or as needed; 1 pound lean ground beef; 1 onion, thinly sliced; 0.25 teaspoon dried sage; 0.25 teaspoon dried rosemary; salt to taste; 0.5 cup white wine; 4 tablespoons butter; 4 tablespoons all-purpose flour; 2 cups milk; 2 egg yolks, lightly beaten; 12 ounces mozzarella cheese, cubed; 2 tablespoons butter; 1 onion, thinly sliced; 0.5 cup white wine; 2 (14.5 ounce) cans stewed tomatoes; salt and pepper to taste; 12 cannelloni pasta shells

Cook Time: 25 minutes

Ingredients

cup olive oil, or as needed
1 pound lean ground beef
1 onion, thinly sliced
teaspoon dried sage
teaspoon dried rosemary
Salt to taste
cup white wine
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
2 egg yolks, lightly beaten
12 ounces mozzarella cheese, cubed

For the Tomato Sauce:

2 tablespoons butter
2 (14.5 ounce) cans stewed tomatoes
Salt and pepper to taste

12 cannelloni pasta shells

Directions

Step 1: In a large skillet over medium heat, warm the olive oil. Add the ground beef, onion, sage, and rosemary, and cook until the meat is evenly browned and crumbly. Drain any excess fat. Add salt and cup of white wine, cooking until the wine evaporates. Set the mixture aside.

Step 2: For the Bechamel sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Stir in the flour and cook until well incorporated. Gradually pour in the milk and bring the mixture to a slow boil, stirring frequently until it thickens. Remove from heat.

Step 3: While whisking constantly, slowly add the hot bechamel sauce into the beaten egg yolks. Stir until smooth. Then, pour this mixture into the meat mixture and stir in the cubed mozzarella cheese. Set the filling aside.

Step 4: For the tomato sauce: In a medium saucepan over medium-low heat, melt 2 tablespoons of butter. Add the onion and saut until soft and translucent. Pour in the cup of white wine, allowing it to cook down and evaporate. Then, add the stewed tomatoes and salt, mixing well. Let the sauce simmer for about 15 minutes to combine the flavors.

Step 5: Bring a large pot of salted water to a boil. Add the cannelloni pasta shells, cooking a few at a time for 8 to 10 minutes, or until al dente. Use a slotted spoon to remove the shells and immediately transfer them to a pot of cold water to stop the cooking process. Once cooled, remove the pasta from the water and lay it flat on a surface.

Step 6: Preheat the oven to 400F (200C). Lightly grease a 9x13-inch baking dish. Using your fingers, fill each pasta shell with the meat and bechamel mixture. Arrange the filled shells in the prepared baking dish and cover with the tomato sauce mixture.

Step 7: Bake the cannelloni in the preheated oven for 15 minutes, or until the dish is heated through. After baking, allow it to stand for 5 minutes before serving.