| This in my mother-in-law's Cannelloni recipe. I can | | | | basil |
| never get enough of it. The mother-in-law is | | | | Cooking Instructions |
| always welcome to stay but only if she cooks | | | | 1) Fry the ground beef with a little oil. As the beef |
| this recipe for me. | | | | is cooking, break it up in to small pieces. |
| One tip though make sure you use quality | | | | 2) Transfer the beef to a large mixing bowl. Add |
| ingredients. With Italian cooking it really does make | | | | the salt and pepper to taste and add the crushed |
| a huge difference to the final result: | | | | garlic. Make sure you mix it all well. Add the egg, |
| Ingredients | | | | cheese, parsley, bread crumbs. |
| 1 lb. ground beefsalt & pepper to taste | | | | 3) Drain the water from the cooked spinach and |
| 2 cloves of garlic (minced) | | | | chop it up fine. Add the pinach and a 1/2 cup |
| 1 egg | | | | tomato sauce. |
| 1/4 cup of grated Pecorino Romano cheese | | | | 4) Spread some tomato sauce on the bottom of |
| 1/4 of a cup of chopped fresh parsley | | | | a baking pan. Stuff canelloni shells and place them |
| 1/4 cup of bread crumbs | | | | in the pan. Spread more tomato sauce in |
| 1 cup of cooked and chopped spinach | | | | between each layer and on the top. |
| 1/2 cup of tomato paste added to 1 and 1/2 cups | | | | 5) Bake at 350 degrees F for 1 hour. |
| chopped tomatoes - tinned or fresh - with lots of | | | | |