|
|
Instructions |
|
|
|
Blend tomato sauce with bechamel sauce. Choose the container in which to bake cannelloni and spoon some of the blended sauce equally into each, coating container bottoms,
|
|
|
|
Divide meat filling into equal portions,( about 1/4 cup) for each crepe. Mound a portion of the filling down in the center of each crepe and roll to enclose. Set filled crepes, seam side down, side by side and slightly apart in sauce-coated pans. Sprinkle evenly with shredded cheese to cover entire surface of crepes. At this point you can cover and chill as long as overnight.
|
|
|
|
Bake uncovered in a 450 oven for 12 to 15 minutes, or until the sauce is bubbling and filling is hot. Serve at once. Makes 14 to 16 cannelloni; 2 or 3 for a main-dish serving
|
|
|
|
Containers for baking cannelloni. To bake a full recipe of cannelloni you will need one shallow container that is at least 12 by 15 inches or two shallow containers each at least 3 or 4 by 6 inches
|
|
|
| Serving
Suggestions |
|
|
Salad and bread
|
|
|
Originally Submitted
12/20/2011
|
