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[…] Cannelloni are another of Italy’s stuffed pastas […]

Ingredients

for the filling

1 1/2 lbs. ground pork1 1/2 lbs. ground veal (chicken or turkey may be substituted)2 – 3 tbsp butter1 pkg (10 oz, 283 g) frozen chopped spinach (cooked and well-drained)1 pkg (8 oz, 227 g) cream cheese1 cup grated Pecorino Romano — Parmigiano may be substituted2 or 3 eggs slightly beaten — depending on size¼ tsp ground nutmegzest of 1 lemon, more if you like

for the white sauce

2 – 3 oz (57 to 85 g) cream cheese, softened 2 – 3 oz (59 to 89 ml) milkfor the cannelloniMom’s pasta dough1 quart tomato sauce, with meat or without (See Notes)cheese saucean 8 oz ball of fresh mozzarella1/2 cup grated Pecorino Romano cheese

Directions

for the filling

Sauté meat in butter. Season lightly with salt.
Use meat grinder to process the meats. Add all the ingredients into a mixing bowl and mix until well-combined.
Cover the filling and refrigerate for a few hours or overnight.
Once the filling has rested, you can begin making your cannelloni.
for the cheese sauce

Combine equal amounts of cream cheese with milk.
Whisk and set aside.
to make the cannelloni

Shape 2 to 3 tbsp of filling into a small log, about as thick as your index finger. More or less filling may be required depending upon the size of your cannelloni. Do not over-stuff. Filling should leave a 1/4 inch (.6 cm) border on either side of the dough sheet.
Place the filling on the edge of the dough sheet and roll as one would if making a cigar.
Set aside, seam-side down.
Repeat Steps 1 through 3 until all the filling or dough sheets have been used.
assemble the dish and bake

Pre-heat oven to 350˚ F ( 177˚ C).
Liberally butter a baking dish.
Coat the bottom of the dish with 1 to 2 cups (237 to 473 ml) of tomato sauce
Place cannelloni, seam side down, in 2 rows, until dish is filled. Do not over-crowd.
Spoon cheese sauce over all the cannelloni.
Add enough of the remaining tomato sauce to completely cover the dish’s contents.
Sprinkle the top with the grated mozzarella and Pecorino Romano cheeses.
Spray one side of a sheet of aluminum foil with cooking spray and use it to cover the baking dish, sprayed side down.
Bake in pre-heated 350˚ oven for 20 minutes. Remove foil and continue baking until cheese topping is cooked to your satisfaction. Over-cooking may result in dry cannelloni.
Allow to rest 10 minutes before serving.

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