ITALIAN BAKED CANNELLONI

Steps:

• In a large skillet over medium heat, warm oil and saute ground beef with the onion, sagea nd rosemary.
• Cook until meat is evenly browned and crumbly and drain fat.
• Add salt and 1/2 cup white wine, cooking until wine is evaporated. Set aside.
• Bechamel Sauce: In a medium sauce pan, melt 4 Tbsp butter over medium heat.
• Add flour and stir until well incorporated.
• Sir in milk and bring to a slow boil until mixture thickens and remove from heat.
• In a steady stream, pour the bechamel into the beaten egg yoks, whisking constantly.
• Stir the suace into the meat mixture.
• Stir in cubed mozzarella.
• Ina medium saucepan over medium low heat, melt 2 Tbsp butter and saute onion until soft.
• Add 1/2 cup white wine and cook to evapourate.
• Add stewed tomatoes and salt, mixing well. Simmer for 15-minutes.
• In a large pot boil salted water.
• Add pasta, a few at a time and cook for 8-10 minutes until al denta.
• Using a slotted spoon, remove immediately to pot filled with cold water.
• lift pasta out with slotted spoon and arrange on a flat surface.
• Preheat oven 400F.
• Lightly grease a 9x13 baking dish.
• Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell.
• Place Cannelloni in dish and cover with tomao sauce mixture.
• Bake for 15-minutes until heated through.
• Let stand 5-minutes and serve.