Cannelloni Con Salsa Recipe

Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes.

Add garlic and cook for 1 minute. Add ground beef, veal, and chicken. Cook until browned and cooked through, breaking apart the meat with a spoon.

Season with salt and pepper. Remove from heat and let cool slightly.

In a large bowl, combine the cooked meat mixture with ricotta, Parmesan, and egg. Mix well to create the filling.

In a saucepan, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes.

Add ground beef, veal, and chicken. Cook until lightly browned.

Stir in tomato paste and cook for 2 minutes. Add heavy cream and bring to a gentle simmer.

Season with salt and pepper and simmer for 10 minutes. Stir in Parmesan cheese and keep warm.

If using fresh lasagna sheets, blanch them in boiling salted water for 1 minute, then drain and place on a clean towel.

Spoon the meat filling onto each pasta sheet and roll tightly to form cannelloni. If using tubes, pipe the filling inside.

Place the rolled cannelloni in a greased baking dish.

Pour the creamy meat sauce over the top to cover all the pasta.

Sprinkle with mozzarella and Parmesan cheese.

Preheat oven to 375°F (190°C).

Cover the baking dish with foil and bake for 25 minutes.

Remove foil and bake for another 10-15 minutes until bubbling and golden.

Let rest for 5 minutes before serving.