Italian Baked Cannelloni


1/2 cup olive oil
1 pound lean ground beef
1 onion, thinly sliced
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
salt to taste
1/2 cup white wine
12 ounces mozzarella cheese, cubed
2 egg yolks

4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk

2 (14.5 ounce) cans stewed tomatoes
1 onion, thinly sliced
2 tablespoons butter
1/2 cup white wine
salt and pepper to taste
12 cannelloni pasta shells


To make the Cannelloni Filling: In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Add salt and 1/2 cup white wine; cook until wine is evaporated.

To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Stir into the meat mixture and mix well. Stir in the mozzarella and egg yolks; set aside.

In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add tomato and salt. Mix well; simmer for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.

Preheat oven to 400 degrees F (200 degrees C).

Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. In a 9×13 inch baking dish, place cannelloni and cover with tomato mixture.

Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.