Traditional Baked Cannelloni with a Bechemel and Marinara Sauce

Step 1: Marinara ... Make this first - in fact, I make this a day ahead to let the flavors develop. Saute the onion, garlic and red pepper flakes in the olive oil until tender on medium low heat - Don't rush it. Then add the tomatoes (juice and all), season with a pinch of salt and pepper, and the Italian seasoning; simmer 10-15 minutes. Blend, using either an immersion blender or a 'regular' blender until 'mostly' smooth, but still leaving a little texture. Cook another 10-15 minutes and finish by adding the basil, and check for any additional seasoning. Set to the side to cool. This is actually better made ahead to develop all the flavors. Also, if you don't want to make your own, which is NOT necessary; there are many good store bought brands which are very good; but I think you would be happy if you made your own.

Step 2: Pasta ... Now, if you have your own recipe, by all means; use that. I go to the local Italian market and buy the fresh pasta sheets. Also, many local grocery stores also carry them now - some in the dairy section, but some in the freezer section and they work great. Cut into 5 1/2 x 3 1/2" pieces for the cannelloni. Also, some brands of lasagna noodles have a straight edge vs a ruffled or curled edge, and these will work; but you need to cut them a bit shorter - they are to long. Cannelloni is a 'thin' pasta, stuffed with a 'thin' layer of filling and rolled. You don't want to over stuff these. Cook the pasta in plenty of salted water until tender, flexible, but it still has a 'bite' or 'chew' to it. Fresh pasta will only take 2-3 minutes. Boxed store brand pasta will take longer - cook according to package direction, but under cook by 2-3 minutes as it will continue to cook in the oven.

Step 3: Filling Part I ... Now, a food processor is required for this recipe - you CAN'T make it without it. Add the olive oil and butter to a large saute pan and bring to medium low heat. Add the ground meats and saute until cooked through. You don't want it to get a crust or crispy, so cook it very slowly. Once the meat is almost done, add the onions and garlic and cook until the onions are tender and the meat has finished cooking, another 3-5 minutes. Then, deglaze the pan with the sherry wine and cook until the liquid has evaporated, a minute or two if that.

Step 4: Filling Part II ... Add the meat mixture to a food processor; along with the eggs, cheese, proscuitto, mortadella, capicola, basil, and parsley. Mix with a spatula to combine everything and then process pulsing back and forth using the spatula to mix everything up until you get a texture; resembling coarse sawdust. You don't want 'MUSH.' you want a smooth texture.

Step 5: Cannelloni ... On a sheet of parchment paper or foil, add a little fine grated parmesan cheese (just a little; this is not required, but recommended, and not listed in the ingredients), then lay your pasta sheets on top of the parmesan - it will keep them from sticking to the parchment paper. Spread the meat mixture, about 2 tablespoons of the filling on the pasta sheet. Make sure to spread it out thin from side to side and end to end - DON'T over stuff. This isn't like a burrito where you need to stay away from the sides or ends - this is very loosely rolled. Roll them up - you should have around 28-30 cannelloni; enough for 2-3 13x9 type of casserole dishes or pans (or approximate size). I use 3 pans, approximately 10 per pan; but use what you have.

Step 6: Casserole Part I ... Spray a 13x9 (or similar size) baking dish/pan with non stick spray, bottom and sides. Then divide the marinara among each pan. Add the cannelloni (seam size down) on top of the marinara. You don't want to crowd the pan; however you want a pan where the cannelloni fit, not leaving any open space.

Step 7: Bechemel ... Bring a pot to medium heat and add the butter until it is melted. Then whisk in the flour until well combined and make sure to cook a minute or two until the 'raw' flour taste is gone. Then, add in the milk (room temperature) slowly, whisking continuously. Once the sauce has thickened, season with salt, pepper, and a pinch of nutmeg.

Step 8: Casserole Part II ... Top the cannelloni with the bechemel sauce, making sure to put some on top of each one; and sprinkle with the parmesan cheese. One cup (1) was plenty, but add more if you want.

Step 9: NOTE: At this time, you can bake it immediately and enjoy for dinner - Bake it, cool, cover with plastic wrap and foil and freeze ... it freezes very well - Cover and bake the next day - or, Cover with plastic wrap and then wrap in foil and freeze.

Step 10: Bake and Serve ... Middle shelf at 425 degrees for 25-35 minutes until bubbly and the parmesan starts to get golden brown. Remember, everything is already cooked through. If it is cooking too fast, reduce to 375, until the cheese is bubbly and the pasta is tender. Every oven cooks differently, these times are approximate. If frozen, make sure to thaw completely and let it come to room temp before baking. Serve with your favorite salad and a toasted baguette for a great dinner. ENJOY!

Step 11: AGAIN: This is a lot of work, I know that; but it is so worth it. I always make the entire batch and freeze them. I suggest cutting it in half for just 1-2 people. But, when I make this, it is usually for entertaining; then I have some frozen for me as leftovers. It is a really good recipe; but take the time to use quality and fresh ingredients; it does make a difference.