CANNELLONI

Preparation Method :

• Preheat oven to moderate 180°C. Lightly oil a large shallow casserole dish. Set aside.
• To make Beef and Spinach Filling: Heat oil in a frying pan. Add onion and garlic and stir over low heat until onion is tender.
• Add mince and brown well, breaking up with a spoon or fork as it cooks. Add spinach and tomato paste.
• Cook, stir for 1 minute. Remove from heat. In a small bowl, mix ricotta, egg, oregano, salt and pepper. Add to mince mixture; stir to combine. Set it aside.
• To make Bechamel Sauce: Place milk, parsley and peppercorns in a small pan. Bring to the boil.
• Remove from heat. Allow to stand for 12 minutes. Strain, discard flavourings. Melt butter in a small pan. Add flour. Cook, stir it for 1 minute.
• Remove from heat. Gradually blend in strained milk, stir until mixture is smooth.
• Return to heat. Cook by stirring constantly over medium heat, until sauce boils and thickens. Reduce heat and simmer for 5 minutes. Add cream, salt and pepper, stir.
• To make Tomato Sauce: Place all ingredients in medium pan; stir to combine. Bring to the boil. Reduce heat, Simmer for 5-7 minutes.
• Spoon Beef and Spinach Filling into a piping bag and fill cannelloni tubes or fill using a teaspoon.
• Spoon a little of the Tomato Sauce in the base of the prepared casserole dish. Arrange cannelloni on top.
• Pour Bechamel Sauce over cannelloni followed by the remaining tomato sauce. Sprinkle combined cheeses over the top. Bake, uncovered, for 30 minutes or until golden.