Cannelloni

Ingredients: 

1/2 lb ground pork
1/2 lb ground beef
1-2 TBS olive oil
pinch of nutmeg
pinch of cinnamon
1/2 cup tomato juice
3 tsp grated lemon rind
1/8 cup of bread crumbs
1/4 cup parmesan cheese
1 egg
salt & pepper
1 package of grated mozzarella cheese
1 jar of tomato sauce (32 oz)

Prepared pasta sheets
or store bought cannelloni tubes (follow directions of preparation).
They are usually cooked first, and then stuffed with the filling before baking.
You can also make this recipe using Stuffed Shells.

Directions: 
Heat a non-stick frying pan. Add the oil and then add the ground meat.
Sprinkle with salt & pepper. Cook until browned. Drain oil from the pan.
Sprinkle with the nutmeg and cinnamon.

Add the tomato juice and cook for a few more minutes.
Remove from the pan and cool in a bowl.

Add the lemon rind, bread crumbs and parmesan cheese.
Add the egg (one egg for each pound of meat), and salt & pepper if needed. The filling should stick together for easy handling - if it's too dry, add a bit more tomato juice.

Heat the oven to 350F.

Fill the cannelloni or shells with the mixture. If you're using fresh pasta, (cooked and cooled), roll the pasta with 2-3 TBS of meat in each one.

Add some of the tomato sauce to the baking dish.  Add the cannelloni in a single layer.
Cover with grated mozzarella cheese and more tomato sauce.

Bake at 350F for 1/2 hour or until bubbly and heated through.
Sprinkle with fresh Italian parsley.

* Note: You can add a 1/4 cup cooked spinach, chopped to the filling for a variation.