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Veal Cannelloni

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veal cannelloni topped with marinara and bechamel sauce

Ingredients

Scale
  • Marinara (Red) Sauce
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely diced
  • 1/4 cup tomato paste
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup white wine
  • 1 teaspoon basil or parsley
  • Veal Filling
  • 10 ounces spinach
  • 1 pound ground veal
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 onion, chopped
  • 2 – 3 tablespoons white wine
  • 3 ounces gruyere or swiss cheese
  • 1/3 cup breadcrumbs
  • 1 egg
  • salt and pepper
  • 10 – 12 manicotti or cannelloni noodles, cooked al dente
  • Bechamel Sauce
  • 1/4 cup butter
  • 1/2 cup flour
  • 3 3/4 cup half and half (or can use milk)
  • 1/4 teaspoon nutmeg
  • 1/2 cup grated parmesan cheese
  • salt and pepper

Instructions

  1. Marinara (Red) Sauce
  2. In a saucepan, heat olive oil over medium heat. Cook onion, garlic, and carrot until onion has softened about 5 minutes. Add tomato paste. Cook for another three minutes, stirring frequently.
  3. Add tomatoes and white wine. Bring to boil and reduce heat. Simmer for 10-15 minutes or until sauce has thickened. Set aside.
  4. Veal Filling
  5. In a large skillet, wilt the spinach in a little water over medium heat. Once wilted, chop finely by hand or in a food processor. In the same skillet, brown the veal over medium heat. Add the onions, minced garlic, and wine. Cook until wine has evaporated and the onions have softened. Remove from heat.
  6. In a large bowl combine the browned veal and onion mixture, the chopped spinach, gruyere cheese, bread crumbs, and egg. Season with salt and pepper.
  7. Stuff the veal mixture into the al dente noodles. Pour a spoonful of red marinara sauce in a 13 x 9 inch pan and set stuffed noodles on top. Continue until all veal mixture has been used up.
  8. Bechamel Sauce
  9. Melt the butter over medium heat. Once completely melted and foaming, add the flour and stir briskly with a whisk.
  10. Slowly add the half and half or milk, whisking continuously. Season with salt and pepper if necessary, add the nutmeg.
  11. Cook for about 3-4 minutes until sauce has thickened.
  12. Remove from heat, stir in parmesan cheese.
  13. Pour the remaining red sauce over stuffed cannellonis and then the bechamel sauce over the red sauce. Sprinkle with parmesan cheese. Bake 30-35 minutes at 350 degrees or until bubbling and slightly golden brown over the top.

Nutrition

Find it online: https://prairiecalifornian.com/veal-cannelloni/