alevia's kitchen
Short Description
Tender pasta tubes are filled with ground veal, spinach, and creamy ricotta, then baked in homemade tomato sauce and béchamel, finished with a golden layer of mozzarella and parmesan for a classic Italian comfort dish.
Ingredients
Veal Prep:
2 lbs ground veal, cooked
1 tablespoon olive oil
1 garlic clove, finely chopped
1 small onion, finely chopped
Sauce:
28 oz homemade tomato sauce
A handful of basil leaves, torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil)
Béchamel:
2 tablespoons butter
2 tablespoons flour
1 ¼ cups of milk, warmed
½ tea nutmeg
1 pinch salt and pepper
Filling:
2 lbs ground veal, cooked
8 oz frozen chopped spinach, thawed, squeezed
1 lb ricotta
1 cup grated Parmesan
1 cup shredded Mozzarella
2 eggs
1 large garlic clove, minced
½ tsp salt and pepper, each
Cannelloni:
16 sheets of fresh pasta (cut in half)
1 - 1 1/2 cups shredded Mozzarella
More basil for garnish (optional)
Preparation
Veal:
In a large skillet, heat oil over medium-high heat. Add garlic and onion, cooking for 2 - 3 minutes until they become translucent. Add the veal, seasoning with salt and pepper. Cook until the meat is completely white, then drain.
Sauce:
Warm the sauce, add the dried herbs, and let it simmer for 5 minutes.
Béchamel:
Melt the butter in a saucepan, then add flour to form a paste. Gradually whisk in the warm milk and simmer for 10 minutes, stirring occasionally. Season with nutmeg, salt, and pepper.
Filling:
Place spinach in a colander and press out most of the liquid (it doesn't need to be completely dry).
Combine spinach with the remaining filling ingredients in a bowl. Mix, taste, and adjust salt and pepper as needed.
Pasta:
Boil the pasta in salted water for 3 minutes, then lay it on a sheet pan until ready to roll.
Assemble:
Select a baking pan that can comfortably hold about 20 cannelloni. Spread a little sauce on the base.
Transfer the filling to a piping bag with a large nozzle or use a sturdy Ziplock bag.
Pipe the filling onto the edge of the pasta sheets, roll them, and place seam side down in the pan.
Pour the remaining sauce over the cannelloni, ensuring they are fully covered. Top with Béchamel sauce and cheese. Bake for 25 minutes at 350ºF, covered with foil.
Serve, garnished with additional basil if desired.