Mini Canellonni Bake collected by Toviah (Bryson) Cain

☺Mini Canellonni Bake

From Rachel Ray

1 lb. ziti pasta

2 Tbsp. olive oil

1 ½ to 2 lbs. ground veal, beef, or chicken

1 medium onion, chopped

3 to 4 cloves garlic, finely chopped or grated

2 boxes frozen chopped spinach, defrosted and squeezed of excess water

4 Tbsp. butter

4 Tbsp. flour

2 ½ cups milk

Dash nutmeg

Salt and pepper

1 cup grated Parmigiano Reggiano cheese

Cook the pasta al dente according to package directions. Drain and reserve in the pot it

was cooked in.

While the pasta is cooking, place a large skillet over medium-high heat with olive oil.

Add the ground meat to the pan and cook until evenly brown throughout, about 6-7

minutes. Add the onion and garlic to the pan and continue cooking until the onion has

softened, 6-7 minutes. Add the spinach and cook about 1 minute to heat through. Then

season the mixture with salt and pepper.

While the onions are cooking, place a medium-sized pot over medium heat and melt the

butter. Sprinkle the flour over the butter and cook the mixture for about 1 minute. Whisk

the milk into the butter-flour mixture and cook until the liquid has thickened up. Season

the sauce with nutmeg, salt, and pepper.

Add the meat-onion mixture and the sauce to the pot with the cooked pasta and stir to

evenly combine. Transfer the mixture to a casserole dish and mix in grated cheese.

Sprinkle more cheese on the top. Place the dish under broiler until the cheese has melted

and is golden brown.