STUFFED SHELLS IN TOMATO-CREAM SAUCE

Stuffed Shells in Tomato-Cream Sauce image

Provided by Amy H.

Categories Beef

Time 45m

Number Of Ingredients 21

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12 jumbo shells
3 c tomato sauce
3 Tbsp grated parmesan cheese
1/4 c diced onion
1 Tbsp minced garlic
2 Tbsp olive oil
1 pkg (10 oz.) package frozen chopped spinach, thawed and drained
1 lb ground beef
1/3 c grated parmesan cheese
2 Tbsp whipping cream
2 eggs, slightly beaten
1/2 tsp dried whole oregano
1/4 c + 2 tbsp. butter
1/4 c plus 2 tbsp. all purpose flour
1 c 1 cup milk
1 c whipping cream
1/4 tsp salt
1/8 tsp white pepper
2 Tbsp fresh, chopped parsley
1 c shredded mozzarella cheese
2 Tbsp butter

Steps:

1. Cook Canneloni shells according to package directions; drain and set aside. Combine tomato sauce and 3 Tbsp. parmesan cheese in a small saucepan; cook over medium heat, stirring constantly until mixture is heated. Spread 1 cup tomato mixture in a lightly greased 9x13 inch baking dish. Set aside remaining sauce.
2. Saute onion and garlic in olive oil in a large skillet until tender. Add spinach; cook, stirring often until the spinach is just tender. Remove spinach mixture, and set aside.
3. In a separate pan cook ground beef over medium heat until brown, stirring to crumble; drain. Discard drippings from skillet. Add spinach, 1/3 cup parmesan cheese, 2 Tbsp. whipping cream, eggs, and oregano; mix well. Stuff cannelloni shells with ground beef mixture and place on tomato mixture in baking dish; Sprinkle each shell with fresh parsley and top with Mozzarella cheese dividing evenly over each shell. set aside.
4. Melt 1/4 cup plus 2 Tbsp. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute and add 1 cup milk and whipping cream; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in pepper. Pour over cannelloni. Spoon remaining tomato mixture over cream sauce. Dot with 2 Tbsp. butter. Bake uncovered at 375 degrees for 25 minutes. Yield 6 servings.