Cannelloni (soprano's Style)

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 4 cups bechamel sauce
• 1 lb ground veal
• 8 ounces italian sausage
• 1 teaspoon garlic, minced
• 20 ounces spinach, frozen chopped, cooked and drained
• 1 1/2 lbs lasagna sheets, fresh, cut into 4-inch squares
• 1 1/2 cups parmigiano-reggiano cheese, separated

Recipe

• 1 filliing:.
• 2 heat a large skillet over medium heat. add the meats and garlic and cook, stirring frequently until no longer pink.
• 3 tip the pan to spoon off the excess fat.
• 4 stir in the spinach and 1 cup of the bechamel sauce; add salt and pepper to taste.
• 5 remove from heat and let cool slightly, then stir in 1 cup of parmigiano reggiano.
• 6 cook pasta until slightly underdone; placing in cold water until cool enough to handle, then lay flat on lint-free towel.
• 7 preheat oven to 350 degrees; butter 2 11 x 8 x 2 inch baking dishes.
• 8 cannelloni:.
• 9 spread a thin layer of sauce over the bottom of the baking dishes.
• 10 spread some of the filling over each pasta square, leaving 1/2 border on one side. starting at the opposite side, loosely roll and place seam-side down in the baking dishes.
• 11 spoon the remaining sauce over the pasta.
• 12 sprinkle with cheese.
• 13 bake 30 minutes, or until the sauce is bubbling and the top is golden brown. serve hot.
• 14 (the cannelloni can be assembled up to 1 day ahead. cover with plastic wrap and refrigerate after completely assembling. you will need to bake longer than 30 minutes).