 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 onion diced |
4 cloves garlic minced |
1 tablespoon(s) olive oil |
1 pound(s) ground beef |
7 ounce(s) ricotta cheese |
1/4 cup(s) flat-leaf parsley minced |
2 tablespoon(s) dried thyme |
1 jar(s) pasta sauce |
2 eggs |
1 box(es) manicotti shells |
2 cup(s) water |
4 tablespoon(s) butter |
5 tablespoon(s) flour |
3 cup(s) milk warm |
salt and pepper to taste |
2 dash(es) nutmeg |
Directions:
1. ) In a skillet over medium heat, brown the meats. Drain, and set aside.
2. ) Add 1 T. olive oil to same skillet. Add onions and garlic and sauté until tender, scraping up brown bits in the bottom of the skillet.
3. ) Mix onions, garlic, meats, cheese, and herbs in a large bowl. Allow cooling completely, and then adding eggs.
4. ) Preheat oven to 350 degrees. Stuff meat mixture into uncooked shells. Arrange shells into a buttered baking dish. Pour 2 c. water and jar of sauce evenly over the shells. Cover with foil and bake for 20 min. at 350 degrees.
5. ) While that is cooking, make the béchamel. Microwave the milk until warm. Melt 4 T butter in a saucepan. Whisk in flour. Allow to cook until golden and bubbly. Whisk in milk 1/2 c at a time. Add salt and dash of nutmeg. Once sauce has thickened, allow to simmer for 10 minutes whisking occasionally.
6. ) Pour béchamel over cannelloni; bake for another 10 minutes covered. Uncover, and bake for another 5-7 minutes until bubbly.
7. ) Pull out, and allow to rest for 5 minutes before serving.
|
|