Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

  Pasta

2

  cups

  all-purpose flour

2

  whole

  eggs

1/2

  teaspoon

  salt

3

  tablespoons

  water

1 1/2

  tablespoons

  extra virgin olive oil

  Tomato Wine Sauce

1

  small

  onion -- minced

1

  tablespoon

  olive oil

14 1/2

  ounces

  no salt added diced tomatoes with basil & garlic & oregano -- drained

1

  teaspoon

  Italian Seasoning

1/2

  teaspoon

  salt

2

 tablespoons

  no salt added tomato paste

8

  ounces

  no salt added tomato sauce

1/2

  cup

  red wine

  Filling

1

  small

  onion -- minced

1

  large

  clove garlic -- minced

1

  tablespoon

  olive oil

1/2

  pound

  extra lean ground beef

1/2

  pound

  Italian sausage

5

  ounces

  frozen spinach -- defrosted

8

  ounces

 low fat ricotta cheese

1

  whole

  egg

1

  teaspoon

  Italian seasoning

1/2

  cup

  Parmesan cheese -- divided

1

  cup

  Basic White Sauce -- see recipe

1/4

  teaspoon

  ground nutmeg

1

  tablespoon

  Parmesan cheese -- grated

Place flour in a food processor and pulse a couple of times.

Mix eggs, salt, olive oil, and water together in a mixing cup.

With food processor running slowly pour liquid through food tube and run the machine until it forms a ball.

Remove dough from machine and form into a disc. Wrap in plastic and let rest for an hour.

To Make Tomato Sauce: heat oil in saucepan over medium heat. Add onion and cooked until softened.

Add garlic and tomato paste and cook for one minute.

Add tomatoes, tomato sauce, salt, Italian seasoning, and red wine. Heat to boiling.

Reduce heat and simmer for 30 minutes.

Heat oven to 375°F.

To Make Filling: heat oil in large skillet over medium-high heat. Add onion, ground beef, and sausage. Cook until no pink remains in meats and onion softens. 

Add garlic and cook 30 seconds. Drain fat. Let cool.

Squeeze the spinach until dry.

Add spinach, ricotta, 1/4 cup Parmesan, Italian seasoning, and meat mixture together.

Boil a large pot of lightly salted water.

Divide dough in two parts. Cover one wile working on other.

Roll dough into a 12 inch square. Cut dough into 4 inch squares. Repeat with other dough.

Cook the pasta in water for about 3 minutes. Drain and rinse with cold water.

Add nutmeg and 1 tablespoon Parmesan cheese to white sauce.

Spread 1/2 of tomato sauce in bottom on 9x13 casserole dish.

Place 1 tablespoon of filling in bottom third of each pasta and roll up leaving ends open. Place seam down in tomato sauce.

Pour white sauce over cannelloni.

Pour remaining tomato sauce over white sauce. Top with remaining 1/4 cup Parmesan.

Bake uncovered for about 20 minutes or until hot and bubbly.

Makes 8 servings.