Three Meat Cannelloni

Prep: 30 min · Bake: 40 min · Serves: 6

Ingredients

Any CARINARA flavor works here — we suggest Sweet Basil for this one.

All milk products can be substituted with dairy options. Flour can be substituted for any gluten-free option.

Directions

Preheat oven to 350°F.

Filling

Make-ahead tip: the filling can be prepared up to 2 days in advance and kept covered in the fridge.

1. In a large skillet, melt 1 Tbsp ghee over medium heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Stir in the garlic and cook for 1 minute.
4. Add the ground beef and sausage; cook until browned, 6–8 minutes.
5. Sprinkle 1 Tbsp flour over the meat and stir to incorporate.
6. Season with salt and pepper.
7. Stir in ⅓ jar of CARINARA. Once incorporated, remove from heat, transfer to a bowl, and add the prosciutto.

Sauce

1. In the same skillet, melt 1 Tbsp ghee.
2. Whisk 1 Tbsp flour into the ghee to form a roux.
3. Slowly pour in 2 cups milk, whisking continually.
4. Add the mozzarella and stir until incorporated.
5. Reduce heat to low.

Assemble & bake

1. Crack 2 eggs into the bowl with the filling and fold in 4 oz parmesan. Make sure the meat mixture has cooled first, so the eggs don't begin to cook. If the mixture is too wet, add ⅓ cup oats.
2. Grease a baking dish with ½ Tbsp ghee.
3. Cover the bottom of the dish with ⅓ jar of CARINARA.
4. Fill each raw (uncooked) cannelloni noodle with the filling mixture and line them in the dish.
5. Remove the sauce from the stove and pour it over the noodles.
6. Spread the remaining CARINARA to cover the noodles, then top with parmesan.
7. Cover and bake 40–45 minutes.
8. Remove from oven and enjoy!

Grocery list

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