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Baked Cannelloni with Veal and Spinach

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Baked Cannelloni with Veal and Spinach
1 hours


Main course

Ingredients for 4 people

1 BOX Barilla Lasagne Oven Ready
12 OUNCES Fresh Baby Spinach
2 1/2 CUPS Milk 4 TABLESPOONS Butter Divided
1 PINCH Nutmeg
1 CUP Ham Chopped
1 POUND Roasted Veal Cubed
1/3 CUP Parmigiano Reggiano Cheese Grated Divided
2 Eggs
1/3 CUP Veal Stock (May Substitute Demi-Glace)

Preparation 20 minutes preparation + 45 minutes cooking
1. PREHEAT oven to 375°F

2. Butter a 9x13-inch baking pan

3. BRING a large pot of salted water to a boil

4. Add spinach and cook 1-2 minutes until wilted; drain

5. Squeeze excess water from spinach and set aside

6. Béchamel Sauce: HEAT milk in a small saucepan

7. Bring to a boil and remove from heat

8. MELT 2 tablespoons butter in a medium saucepan

9. Add flour and cook for 2 minutes stirring constantly

10. WHISK hot milk into flour mixture

11. Bring to a simmer, whisking frequently

12. Season mixture with salt, pepper and nutmeg to taste; set aside

13. PROCESS spinach, veal, half of the Parmigiano cheese and ham in food processor until coarsely chopped

14. Season mixture with salt and white pepper

15. BEAT eggs in medium bowl

16. Add spinach mixture to eggs

17. Mix well

18. BRING a large pot of water to a boil

19. Cook Lasagne sheets for 3 minutes

20. Drain and spread flat on a baking sheet

21. POUR 1 cup of the béchamel sauce in prepared baking dish

22. SPOON 2 tablespoons of filling at one end of each Lasagne sheet

23. Roll and place in prepared baking dish

24. SPREAD remaining béchamel sauce over cannelloni

25. Drizzle veal stock or demi-glace over sauce

26. Dot with remaining butter and sprinkle with Parmigiano cheese

27. BAKE for 30 minutes

28. Let rest 10 minutes before serving