Cannelloni

Caannelloni

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Cannelloni

INGREDIENTS

Bechamel Sauce

Filling:

1 Pound Ground Veal

8 Ounces Italian Pork Sausage (Remove Casings)

1 Large Minced Garlic Clove

Two 10 Ounce Packages Frozen Chopped Spinach, Cooked, Drained & Squeezed Dry

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

1 Cup Freshly Grated Parmigiano Reggiano

To Assemble:

1 ½ Pounds Homemade or Store Bought Fresh Pasta (Such As Fresh Lasagna Sheets) Cut Into 4 Inch Squares

½ Cup Freshly Grated Parmigiano Reggiano

Prepare the béchamel sauce and set aside.  To make the filling, heat a large skillet over medium heat.  Add the veal and pork and cook, stirring frequently with a wooden spoon, until the meat is no longer pink.  Spoon off the excess fat and stir in the spinach and 1 cup of the béchamel sauce.  Add the salt and pepper.  Remove from the heat and let cool slightly and then stir in the cheese.  Bring a large pot of water to a boil and add salt to taste.  Have ready a large bowl of cold water, and spread out some lint free kitchen towels on a flat surface.  Add the pasta squares to the pot a few at a time and cook less than 1 minute.  They should be slightly underdone.  Scoop the pasta out of the pot and place it in the cold water until cool enough to handle.  Lay the pasta squares out flat on the towels.  Continue cooking and cooling the remaining pasta the same way.  Preheat the oven to 350° F.  Butter two 11x8x2 inch baking dishes.  To assemble the cannelloni, spread a thin layer of sauce over the bottom of each baking dish.  Spread some of the filling over each pasta square, leaving a ½ inch border along one side.  Starting, at the opposite side, loosely roll up each pasta square.  Place the rolls seam side down in the baking dishes.  Sprinkle with the cheese.  The cannelloni can be assembled up to 1 day ahead.  Cover with plastic wrap and refrigerate.  Bake for 30 minutes.  If the dish has been refrigerated cook a bit longer.  The sauce should be bubbling and the top golden brown.  Serve hot.  Serves 12

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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