Italian Baked Cannelloni

Recipe View In a large skillet over medium heat, warm oil and sauté ground beef with the onion, sage, and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.

Recipe View To make the Béchamel 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. Remove sauce from the heat. In a steady stream, pour the béchamel into the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.

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

Recipe View 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.

Recipe View Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.

Recipe View Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.

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