Beef-Filled Cannelloni (Manicotti) in Béchamel Sauce

1. Gather the ingredients.

2. Cook the dried pasta tubes according to the directions for al dente. Remove the pasta from the water with a slotted spoon and lay the pieces on a damp kitchen cloth; don't let them touch to avoid sticking. Set aside.

3. Melt the butter in a medium pot and sauté the onion and the prosciutto until the onion is lightly browned, about 5 minutes.

4. Add the beef and the bay leaf and cook, stirring, until the meat has browned, about 5 minutes.

5. Stir in the flour and the tomatoes and season to taste with salt, pepper, and nutmeg. Reduce the heat to a simmer, cover, and cook for 45 minutes.

6. Remove filling from the heat once it has finished simmering and discard the bay leaf.

7. Soak the bread in the milk for about 10 minutes until the bread is softened, then squeeze to drain off the excess liquid (the bread should be wet but not dripping).

8. Combine the soaked bread, egg, and grated cheese in a bowl; then combine with the meat mixture, stirring until everything is uniform.

9. Preheat the oven to 425 F. Butter a baking pan large enough to hold all of the cannelloni snugly.

10. Use a spoon to stuff each tube of pasta with some of the meat filling. Place the filled cannelloni closely together in the prepared pan.

11. Pour the béchamel over the cannelloni, sprinkle with a little more grated Parmigiano, and dot it with a little more butter.

12. Bake for 10 to 15 minutes, or until the top is golden brown. Serve hot.

Using Homemade Pasta

If you prefer, you can make your own cannelloni shells. Begin by making the pasta dough using 3 1/3 cups flour and 4 eggs. Roll out the dough and cut it into 3 x 4-inch rectangles. Cook a few pieces at a time in abundant, lightly salted water.

To assemble, lay flat the cooked pasta pieces and spoon some of the filling along the long edge of the first pasta sheet. Roll it up to form a cylinder and repeat the procedure until pasta and filling are all used up.