Home Made Cannelloni - FINALLY

My Sunday of crazy ice fishing antics led the way to one heck of a meal on Monday evening. I left work just a little bit early to continue on my quest for a perfect Pasta dish that would not only ease the lingering day after effects but to also not let go to waste a spec of food. It was so good, I thought I would share:

CANNELLONI RECIPE

1 LB. ground beef

1 LB. ground pork

1/2 cup chopped onion

1 cloves garlic, minced

1 tsp. nutmeg

1 1/2 cup shredded Mozzarela cheese, divided

1/2 cup shredded Provolone cheese, divided

1/2 cup Ricotta cheese

2 tbsp grated Parmesan cheese

2 egg yolks

1 large can of tomato sauce

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp chili flakes

Salt and pepper to taste

In a sauce pot, combine tomato sauce, oregano, thyme, chili flakes and salt and pepper and heat through on medium low heat.

In a large skillet, cook beef and pork over medium heat until browned. Add onion and garlic until soft. Add 1/2 cup of the heated sauce mixture and cook, stirring occasionally for 5 minutes. Remove from heat and stir in 2/3 cup of the Mozzarella cheese, 1/4 cup of Provolone cheese, the Ricotta cheese, Parmesan cheese and the egg yolks; mix well. Cover and let flavors infuse.

Cook cannelloni according to package directions. Preheat over to 350 degrees. Drain cannelloni and rince under cold water then drain again. Fill Cannelloni with meat mixture (as best you can by either using a small spoon, a pastry bag or your fingers - whatever method you choose, it will be messy).

Spread 1/2 cup of the sauce in bottom of baking dish. Place Cannelloni in dish and pour remaining sauce over top. Cover with foil and bake for 30 minutes. Remove cover and sprinkle with remaining cheeses and bake uncovered, 15 minutes or until bubbly, let stand 5 minutes and enjoy!