Source: Ana Maria Kruger
Makes 4 servings.
Preparation time: 1 hour
Tips: Try both sauces together or Red Sauce on the side.
Cannelloni
White and/or Red sauce
Ingredients
Preparation
8 ounces cannelloni shells (14 shells)
FILLING:
15 ounces frozen chopped spinach, thawed & drained
4 ounces ham, chopped small
1/3 cup grated Parmesan cheese
6 ounces grated mozzarella cheese
2 whole eggs
1 pinch each salt, pepper, nutmeg
TOPPINGS:
1/3 cup sour cream, about
2 ounces mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
Select OPTION 1 (dry and crispy), 2 (white sauce only) or 3 (white and red sauce)
PREPARATION
1. Cook cannelloni shells in boiling water, al dente. Rinse in cold water and set aside.
2. Butter a 13x9-inch baking dish. Preheat oven to 350F degrees.
3. Prepare Red Sauce: see "Ravioli" recipe, set aside. Omit for Option 1 or 2.
4. In medium size bowl place all filling ingredients, mix well with a fork until all ingredients are uniformly mixed.
5.Fill each cannelloni shell with about 1/4 cup filling mixture. Amount of mixture should be enough to fill all 14 shells; place in baking dish, single layer. Using a rubber spatula, spread sour cream over all shells.
6. Prepare White Sauce (omit for Option 1) : in small saucepan, melt butter. Add salt pepper, nutmeg and flour. Cook for about 2 minutes at low- medium heat stirring carefully not to burn the flour. Slowly add milk stirring with a whisk constantly until well incorporated. Cook until sauce thickness, about 5 minutes after slow boil.
OPTION 1. Dry and crispy, better as a side dish.
Omit sauces.Top cannelloni with grated mozzarella and Parmesan cheese. Bake at 350F degrees for about 30 minutes or until cheeses are light brown and crispy. Serve at once.
OPTION 2. White Sauce only.
Pour White Sauce over cannelloni, spread evenly, making sure sauce goes in between each cannelloni. Top with grated cheeses. Bake at 350F degrees about 30 minutes or until cheeses are light brown and crispy. Serve at once. May serve with optional Red sauce on the side.
OPTION 3. Red and White Sauces.
Pour White Sauce over. Pour about 1/2 of the Red Sauce over white sauce, top with grated cheeses. Bake as above. Serve at once with additional Red Sauce as optional on the side.
NOTE: Family's favorite: Option 2
WHITE SAUCE:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 pinch each salt pepper and nutmeg
RED SAUCE:
1 recipe Ravioli Sauce, see "Ravioli" recipe
