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Yves' Veal&Spinach Duo Cannelloni

Yves' Veal&Spinach Duo Cannelloni

Recipe Book: Pasta

A delicious recipe for cannelloni filled with a mixture of ground veal, spinach, ricotta, and Parmesan cheese, served with homemade bechamel and tomato sauces, then baked until golden.

Ingredients

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Cooking for
4 people

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    Pasta

    Filling Ingredients

    Bechamel Sauce

    Tomato Sauce

    Preparation

    1

    Step 1

    To make the bechamel, melt the butter over medium heat. When foaming, add the flour and stir briskly with a whisk or spoon. Cook for about 2 minutes, then slowly add the milk, whisking continuously. Cook for about 3-4 minutes more, until it reaches a medium-thick consistency, similar to a runny pudding or yogurt, then remove from heat and set aside.

    2

    Step 2

    In a pan, heat the oil and add the onions and garlic. Leave for a few minutes until onions are translucent. Add the can of tomatoes and the rest of the ingredients. Cook for about 15-20 minutes, then remove from heat and set aside.

    3

    Step 3

    To make the filling, heat the oil and add the onion and sauté until soft. Then add the veal, and cook until no longer pink. Drain off the fat, and let it cool. In a large bowl, mix together the cooled meat mixture, ricotta, and Parmesan cheeses, spinach, and then season to taste. Set aside.

    4

    Step 4

    Prepare the pasta, and cut into 8 (15 cm) squares. Cook the pasta sheets in boiling water for just 30 seconds, then plunge into cold water to stop the cooking process.

    5

    Step 5

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

    6

    Step 6

    Place about 1/3 cup (80 ml) filling into the center of each pasta sheet, and roll up into a cylinder.

    7

    Step 7

    Once all sheets are filled, place about 1 cup (250 ml) of the bechamel on the bottom of a 9 x 9 inch (23 x 23 cm) pan, and then lay the cannelloni on top of this. Spread the remaining bechamel on top, dot with the prepared tomato sauce, then sprinkle with the remaining cheese.

    8

    Step 8

    Do the same with the Tomato Sauce in another 9x9 inch (23 x 23 cm) pan.

    9

    Step 9

    Bake until bubbling and golden, about 30 minutes.

    10

    Step 10

    Let stand 10 minutes before serving.

    11

    Step 11

    Carefully remove the cannelloni, two to a plate, 1 bechamel and one Tomato sauce and serve.

    Notes

    In a rush, you can use Knorr bechamel sauce.
    I make all my cannelloni but only cook the ones I will eat that day and freeze the rest, only adding the sauces when plating before going to the oven. Use oval serving plates that are oven-safe. Set 2 cannelloni with space between them, putting bechamel on one and tomato sauce on the other, sprinkle mozzarella and Parmesan cheese on top and bake for about 30 minutes.

    • Oven Temp

      400 F

    • Prep Time

      45 min

    • Cook Time

      30 min

    • Serves

      4 people
    Recipe By

    Recipe By

    Yves

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