Stuffed Cannelloni

Preheat oven at 350 °F (180 °C).

Cook pasta according to package directions. Rinse with cold water. Drain well and set aside.

To prepare cheese sauce, melt butter in saucepan. Stir in flour and cook for 1 minute; gradually whisk in milk, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper. Cook, stirring until sauce comes to a boil and thickens. Stir in 1/3 cup (75 mL) Canadian Parmesan cheese.

To prepare filling, heat oil in large saucepan, add garlic and onion; cook until onion is tender. Add ground beef and stir until beef loses its pink colour. Remove from heat, stir in spinach, egg, basil, and 1/2 tsp (2 mL) each of salt and pepper. Add 1 cup (250 mL) cheese sauce, mixing well.

Spread 1 1/2 cups (375 mL) tomato sauce into a 13 x 9 inch (33 x 23 cm) baking dish.

Fill cannelloni with beef mixture and place in single layer in prepared dish. Cover with remaining cheese sauce and garnish with remaining tomato sauce. Sprinkle with remaining Canadian Parmesan cheese.

Bake uncovered for 35 to 45 minutes or until sauce bubbles.

Supper in the oven makes a house a home. For a bit of extra zing, substitute spicy salsa for the tomato sauce.

James Barber