I need the recipe for connelloni that was featured in the time life books cooking of Italy?

I think you mean Cannelloni... I don't know the recipe featured in the time like books cooking of Italy, but here's one similar to it:





Italian Baked Cannelloni





INGREDIENTS


1/2 cup olive oil


1 pound lean ground beef


1 onion, thinly sliced


1/4 teaspoon dried sage


1/4 teaspoon dried rosemary


salt to taste


1/2 cup white wine


12 ounces mozzarella cheese, cubed


2 egg yolks





4 tablespoons butter


4 tablespoons all-purpose flour


2 cups milk





2 (14.5 ounce) cans stewed tomatoes


1 onion, thinly sliced


2 tablespoons butter


1/2 cup white wine


salt and pepper to taste


12 cannelloni pasta shells





DIRECTIONS


To make the Cannelloni Filling: In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Add salt and 1/2 cup white wine; cook until wine is evaporated.


To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Stir into the meat mixture and mix well. Stir in the mozzarella and egg yolks; set aside.


In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add tomato and salt. Mix well; simmer for 15 minutes.


Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.


Preheat oven to 400 degrees F (200 degrees C).


Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. In a 9x13 inch baking dish, place cannelloni and cover with tomato mixture.


Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.