Cannelloni Alla Napolitana Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Ground veal | 1 Pound | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Pinch | |
| Eggs | 2 | |
| Iceberg lettuce | 1 Cup (16 tbs), shredded | |
| Romano cheese | 2 Ounce, grated | |
| Parsley | 2 Tablespoon, chopped | |
| Cannelloni, cooked and drained 12 | ||
| Tomato sauce | 1 Cup (16 tbs) | |
| Bechamel sauce 1 cup | ||
| Parmesan cheese | 4 Ounce, grated | |
Directions
Preheat the oven to 350°F./180°C.
Heat butter in a frying pan and cook meat until nicely browned, then mix with next 6 ingredients.
Stuff cooked cannelloni tubes with the meat mixture.
Spread half the tomato sauce in the bottom of a large cooking dish and lay the cannelloni on top.
Add the remaining tomato sauce and pour the cream sauce on top.
Sprinkle the grated cheese over the sauces, then cook in the oven for 30 minutes.
Heat butter in a frying pan and cook meat until nicely browned, then mix with next 6 ingredients.
Stuff cooked cannelloni tubes with the meat mixture.
Spread half the tomato sauce in the bottom of a large cooking dish and lay the cannelloni on top.
Add the remaining tomato sauce and pour the cream sauce on top.
Sprinkle the grated cheese over the sauces, then cook in the oven for 30 minutes.
Chef
