MINI CANNELONI BAKE

MINI CANNELONI BAKE image

Categories Pasta

Yield 6

Number Of Ingredients 11

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1 pound ziti with no lines or ditalini
2 tablespoons extra virgin olive oil (EVOO)
1 1/2-2 pounds ground veal, beef or chicken
1 large onion, chopped
3-4 cloves garlic, finely chopped or grated
2 boxes frozen chopped spinach, defrosted and squeezed of excess water
3 tablespoons butter
3 tablespoons flour
2 cups milk
A few grates of fresh nutmeg Salt and freshly ground black pepper
1 cup grated Parmigiano Reggiano cheese

Steps:

Pre-heat the broiler. Place a large pot of salted water over high heat and bring it up to a boil. Cook the pasta to al dente, according to package directions. Drain and reserve in the pot it was cooked in. While the pasta is cooking, place a large skillet over medium-high heat with 2 tablespoons of EVOO, about two turns of the pan. Add the ground meat to the pan and cook, breaking it up with a wooden spoon, until evenly browned throughout, about 6-7 minutes. Add the onion and garlic to the pan and continue cooking until the onion has softened, 6-7 minutes. Add the spinach and cook for about 1 minute to heat through, then season the mixture with salt and freshly ground black pepper. While the onion is cooking, place a medium size pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook the mixture for about 1 minute. Whisk the milk into the butter- flour mixture and cook until the liquid has thickened up. Season the sauce with nutmeg, salt and freshly ground black pepper. Add the meat-onion mixture and the sauce to the pot with the cooked pasta and stir to evenly combine. Transfer the mixture to a casserole dish and sprinkle the grated cheese over the top. Place the dish under the broiler until the cheese is melted and golden brown.