Canneloni with Bechamel sauce Recipe







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Canneloni with Bechamel sauce
Name: Keri Scott
Base: Little Rock AFB
Recipe: Ingredients: 1 box canneloni pasta ... 1 pound ground beef ... 1 onion ... 1 clove garlic ... 2 Tbsp olive oil ... Salt and pepper ... 2 tbsp butter ... 2 cups milk ... 2 Tbsp flour ... 1 Tbsp cornstarch ... Nutmeg ... DIRECTIONS: Boil package of canneloni, adding salt and oil to water. Boil canneloni to al dente. Heat olive oil in pan. Saute onions, garlic, and ground beef. Add salt and pepper to taste. Cook until browned. Bechamel sauce: Melt the butter, then add the flour off the heat and cook for 2 minutes on low heat. Slowly pour in 2 cups of milk on low heat and whisk. When the sauce bubbles, add cornstarch to thicken and 1 cup desired shredded cheese; mozarella or parmesan. Stir on low heat until melted and then sauce is done. Add salt pepper and nutmeg to flavor. To assemble: Stuff canneloni with meat saute. Line the bottom of Pyrex baking dish, pour bechamel sauce on top. Bake in oven at 325 degrees for 5-10 minutes until golden brown SERVES 6-8