Twice As Good Beef & Pork Cannelloni

• Filling
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1/2 lb lean ground beef
• 1/2 lb ground lean pork or 1/2 lb sausage
• 1 (454 g) container ricotta cheese
• 1/2 cup breadcrumbs
• 1/2 cup parmesan cheese
• 2 eggs
• 1 (8 7/8 ounce) package oven ready cannelloni tubes
• Tomato Sauce
• 1 (19 ounce) can primo ground tomatoes
• 1 (7 1/2 ounce) can primo pizza sauce
• 1 (680 ml) can primo pasta sauce, divided
• 1 teaspoon parsley
• Cream Sauce
• 1/4 cup butter
• 3 tablespoons flour
• 2 (6 g) chicken bouillon cubes
• 1 (385 ml) can evaporated milk
• 3/4 cup milk

1. Filling: Brown garlic in olive oil. Add beef, pork, and 1/2 cup of pasta sauce (from the Tomato Sauce ingredients) and stir to combine. Brown until cooked and allow to cool to a manageable temperature.
2. Preheat oven to 350u0b0F.
3. Whisk eggs. Add the eggs, bread crumbs, ricotta, and parmesan cheese to the meat mixture.
4. Use a piping bag to fill the cannelloni noodles.
5. Red Sauce: Combine all ingredients and use half to cover the bottom of a baking dish (13 x 9 Corning or glass ware).
6. Lay filled cannelloni noodles onto the sauce, then cover with remaining sauce.
7. Cover with foil and bake for 1/2 - 3/4 hour or until bubbly.
8. Cream Sauce: Make a roux with the butter and flour. Add remaining ingredients and whisk over medium heat until thickened.
9. Spoon over individual servings of cannelloni and serve.

filling, olive oil, garlic, lean ground beef, ground lean pork, ricotta cheese, breadcrumbs, parmesan cheese, eggs, cannelloni tubes, tomato sauce, primo ground tomatoes, primo pizza sauce, primo pasta sauce, parsley, cream sauce, butter, flour, chicken bouillon cubes, milk, milk

Taken from www.food.com/recipe/twice-as-good-beef-pork-cannelloni-169192 (may not work)