Cannelloni pasta is a welcome change/addition to my pasta loving family.
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1 cup grated jack monterey cheese (or your favorite cheese)
1/2 cup chopped ham (optional)
3/4 cup fresh milk
1/4 cup butter
1 egg, slightly beaten
4 tbsps flour
salt and pepper to taste
1 tbsp fresh rosemary, coarsely chopped
Saute beef in garlic, tomato and onion in oil and butter. Season with salt and pepper. Add ham. Cook until meat is tender. Set aside. Let cool for ten minutes.
Once cool, mix in egg and flour. Stuff uncooked cannelloni with beef mixture. Set aside.
Using the pan used for the beef mixture, pour in tomato sauce and milk. Simmer for five minutes.
In a greased pyrex dish, layer the spinach, pour about 1/4 cup of the tomato sauce mixture. Lay down cannellonis giving a 1/4 inch-space in between each piece. Add a final layer of spinage, Pour over the rest of the tomato sauce mixture. Top with cheese.
Bake in a preheated oven (160 c) for an hour.
Garnish with fresh herbs. Serve with your favorite toast or side salad.