Vertical Cannelloni Bake

• 1/4 cup olive oil
• 1 lb onions, finely chopped
• 4 cloves garlic, minced
• 8.5 oz carrots, finely chopped
• 8.5 oz celery, trimmed, chopped
• 3 1/3 lb ground beef
• 1 (28 oz) can chopped tomatoes
• 3/4 cup tomato paste
• 2 tsp dried oregano leaves
• 1 cup fresh flat-leaf parsley, chopped
• 6 tbsp butter
• 3 1/2 cups all-purpose flour
• 3 cups milk
• 3/4 cup parmesan cheese, grated + 2 tbsp
• 26.5 oz cannelloni tubes
• 2/3 cup mozzarella cheese, grated

1. To make the filling, heat oil over low heat, add onions, garlic, carrot and celery and cook over until vegetables are soft. Set aside. Increase heat to high, add beef and brown, breaking up lumps. Return vegetables to pan along with tomatoes, tomato paste, 4 cups water and oregano. Bring to a boil, reduce heat and simmer, partially covered, for about 1 hour, or until thickened slightly. Remove from heat, add parsley and season.
2. Meanwhile, to make the cheese sauce, melt butter. Add flour and stir over medium heat for about 1 min, or until the mixture is lightly browned and nutty. Gradually whisk in milk. Continue stirring until sauce boils and thickens. Remove from heat and add 3/4 cup parmesan cheese. Season.
3. Preheat oven to 350u0b0F. Transfer 1/4 of the filling to a 10 inch baking dish. Gently press cannelloni tubes upright into the filling. Fill cannelloni tubes with remaining filling. Gently tap bottom of dish to release any air pockets. Pour cheese sauce over cannelloni and sprinkle with remaining parmesan and mozzarella. Bake, uncovered, for about 40 mins, or until cannelloni is tender. Serve hot.

olive oil, onions, garlic, carrots, celery, ground beef, tomatoes, tomato paste, oregano, parsley, butter, flour, milk, parmesan cheese, cannelloni tubes, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/22367 (may not work)