Veal Manicotti with Bechamel Sauce

2 T olive oil
1 # ground veal
1 medium onion chopped fine
2 cloves garlic crushed
¼ t nutmeg
1 t oregano
1 egg beaten
1 lb. ricotta
½ C bread crumb
½ t salt

½ C grated parmesan cheese for topping

Preheat oven to 350. Heat 2 T olive oil in a skillet over high heat. Add the ground chuck and brown thoroughly. Add the onion and reduce the heat to medium. Cook for a few minutes until the onions are soft. Add the garlic, nutmeg, oregano and salt. Remove from the heat and transfer to a heat proof bowl and allow to cool slightly.
Make the Ecco La Pasta fresh pasta according to the directions or buy fresh pasta sheets from RP’s Pasta Company.
Add the remaining ingredients and mix well
Place a row of filling along the edge of the pasta dough and roll it over until pasta meets pasta and cut and repeat. Cut the cannelloni into desired length and place in a baking pan with some sauce lining the bottom. Top with sauce and cheese of your choice. Bake for 30 min. at 350.

Bechamel Sauce

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