Dinner

Mario Batellis Pork Canneloni in Bechamel is for Dinner.

Mario Batellis Pork Canneloni in Bechamel takes several minutes to prepare.

Mario Batellis Pork Canneloni in Bechamel takes several minutes to cook.

Mario Batellis Pork Canneloni in Bechamel makes 6 servings.

The ingredients for Mario Batellis Pork Canneloni in Bechamel are:

2 tablespoons butter
1/2 pound ground pork
1/4 pound ground veal
1/2 cup Parmigiano-Reggiano, grated, plus more for garnishing pasta
1 tablespoon flour
1 cup milk
Salt and pepper
Pinch nutmeg
1 egg, beaten
1 recipe basic pasta dough, recipe follows
1 cup basic tomato sauce, recipe follows
1 cup besciamella, recipe follows

Beciamela (Bechamel Sauce):

5 tablespoons butter

4 tablespoons flour

3 cups milk 2 teaspoons salt

1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.

Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.

Yield: 3 cups

Here is how you make Mario Batellis Pork Canneloni in Bechamel:

In a large skillet, heat the butter over high heat until it foams and subsides. Add the ground sausage and cook over high heat until it begins to brown in its own fat. Drain the excess fat and add the Parmigiano, the flour and the milk and reduce heat to a simmer. Cook for 10 minutes, stirring regularly, then remove from heat and allow to cool. Season with salt, pepper and nutmeg and stir in the egg. Set aside.Preheat the oven to 350 degrees F.. Divide the meat filling evenly among the 14 to 16 canneloni. Blanch until tender in boiling water. Remove and put in an ice water bath. In an 8 or 9-inch square, oven-proof casserole, spoon half the tomato sauce across the bottom in an even layer. Carefully lay each pasta package in the casserole so that they are in a single layer. Top with the remaining tomato sauce, then the bechamel. Finish with the freshly grated Parmigiano-Reggiano and bake in the oven 20 to 25 minutes, until the sauces and cheese are bubbling and the edges of the pasta are crispy and browned. Serve immediately from the cooking dish.Basic Tomato Sauce:Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user ROYHEATHER.

The nutritional information for Mario Batellis Pork Canneloni in Bechamel is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 493.6

• Total Fat: 35.0 g
• Cholesterol: 247.0 mg
• Sodium: 1,655.9 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 1.2 g
• Protein: 23.0 g