Cannelloni by Jessi Prestage

This has a few steps to follow - but is so worth the trouble! Very pretty, yummy, and you can make half to freeze for a meal in a few weeks!


Ingredients
Bechamel sauce


Filling
1 pound ground veal
8 ounces Italian-style pork sausage, casings removed
1 large garlic clove, minced
2 10 ounce packages frozen, chopped spinach (thaw, drain, and squeeze dry)
Salt and pepper
1 cup freshly grated Parmigiano-Reggiano cheese


To Assemble
1 1/2 pounds fresh pasta (lasagna sheets, cut into 4 inch rectangles)
1/2 cup freshly grated Parmigiano-Reggiano cheese


Preparation
Prepare the bechamel and set aside (recipe at bottom).


To make the filling, heat a large skillet over medium heat. Add the meats and garlic and cook, stirring frequently with a wooden spoon, until the meat is no longer pink. Tip the pan and spoon off the excess fat. Stir in the spinach and 1 cup of the bechamel sauce. Taste for salt and pepper. Remove from the heat and let cool slightly, then stir in the cheese.


Bring a large pot of water to a boil and add salt to taste. Have ready a large bowl of cold water, and spread out some lint-free (paper) towels on a flat surface.


Add the pasta squares to the pot a few at a time and cook less than a minute. Scoop the pasta and dip in the cold water until cool enought to handle. Lay on the towels and continue to cook the rest of the pasta in the same way.


Preheat the oven to 350 degrees. Butter two 11x8x2 inch baking dishes.


To assemble the cannelloni, spread a thin layer of sauce over the bottom of each baking dish. Spread some of the filling over each pasta square, leaving a 1/2 inch border along one side. Loosely roll up each pasta square and place the rolls seam side down in the baking dishes. Spoon the remaining sauce over the pasta. Sprinkle with cheese. The cannelloni can be assembled up to one day ahead. Cover with plasic wrap and refrigerate.


Bake 30 minutes (longer if refrigerated) or until the sauce is bubbling and the top is golden brown. Serve hot.


Bechamel Sauce
Makes 4 cups


4 cups milk
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
Pinch of freshly grated nutmeg (so small, but so worth it!)
Salt and white pepper


Heat the milk in a medium saucepan until small bubbles form around the edges.


Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the flour and stir well. Cook, stirring, 2 minutes.


Very slowly begin adding the hot milk in a thin stream, whisking constantly. It will smooth as you stir. When all milk is added, stir in the remaining seasoning. Cook 2 minutes more. Remove from heat and pour into a bowl.


If not used immediately, place a piece of plastic wrap directly on the surface to prevent a skin from forming. Can be made a day ahead.


***This recipe is taken from the Sopranos Cookbook. I love me some Italian food!!!