Cannelloni

I (Pat) first made this in 1973 right after Kent and I were married.  It was our “company” dish.  We made our own tomato sauce from the tomatoes we grew in our garden in the back yard.  We tried making the pasta from scratch, but soon gave up and bought manicotti noodles from the grocery. This has always been a family favorite.  We often freeze a dish and bring it on vacation.  Emily makes it for Mark and his family.  It dirties every pot in the kitchen, but it’s worth it.

by Pat Savoie

Ingredients

2        tablespoons  olive oil
1/4   cup  onion — chopped
1         teaspoon  garlic — finely chopped
10      ounces  frozen chopped spinach — defrosted, squeezed
2         tablespoons  butter
1          pound  ground beef
2          chicken liver
5          tablespoons  parmesan cheese — grated
2          tablespoons  heavy cream
2          egg — slightly beaten
1/2      teaspoon  dried oregano
salt and pepper
6        tablespoons  butter
6        tablespoons  flour
2        cups  milk
1        cup  heavy cream
1         teaspoon  salt
1/8    teaspoon  white pepper
dash  nutmeg
prepared spaghetti sauce
cannelloni
mozzarella cheese — grated

Method

Cook cannelloni noodles according to package instructions.  Drain and let sit in cool water until later.

Heat olive oil and add onions and garlic.  Cook until soft but not brown.  Add spinach and cook slightly.  Add to large bowl.

Melt butter and cook ground meat.  Add to spinach.

Melt butter cook chicken livers until just done.  Chop and add to spinach.

Add Parmesan, cream, oregano, eggs, salt and pepper to mixture.  Stir until mixed.

In a large baking dish sprayed with oil add some of the prepared spaghetti sauce. Spread to coat bottom.

Stuff meat mixture into cannelloni noodles and place in a line down the center of the dish.  (To save time, split the noodle, add the stuffing, and fold over, then place seam side to the side)

Heat 6 tablespoons of butter until melted.  Remove from heat and add 6 tablespoons of flour.  Gradually add while stirring a little of the milk. It will get thick but keep stirring and adding milk.  Return to heat stirring constantly until mixture comes to a boil and is thick and smooth.  Season with nutmeg, salt and white pepper.  Pour over stuffed noodles.

Pour remaining spaghetti sauce over noodles.  If it does not cover everything, open another jar.  Cook casserole 350 for at least 30 minutes or until heated through.  Sprinkle with mozzarella cheese and return to oven to melt for a few minutes. (I like to sprinkle with Parmesan cheese instead of mozzarella)