Veal and Spinach Cannelloni

Veal and Spinach Cannelloni 150 Author: Canadian Living Credits: Veal and Spinach Cannelloni 150

This recipe is a bit labour-intensive, but it makes two pans – one to eat tonight and another that freezes beautifully for another time.

  • Portion size 12 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic minced
  • 1 lb ground veal
  • 1/2 cup dry white wine
  • 1/2 cup milk
  • 3 tablespoons tomato paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 fresh bay leaf
  • 8 cups packed chopped spinach leaves (about 2 bunches)
  • 1/4 cup chopped fresh parsley
  • 2 cups shredded mozzarella cheese
  • 6 lasagna noodles (1 lb/500 g)
  • 4 cups Pureed Tomato Sauce see Simple Tomato Sauce recipe
  • 1/4 cup grated Parmesan cheese

Method

In Dutch oven, heat oil over medium-high heat; sauté onion and garlic until softened and translucent, about 3 minutes. Add veal; cook, breaking up meat with spoon, until no longer pink but still moist. Stir in wine, milk, tomato paste, salt, pepper and bay leaf; bring to boil. Reduce heat to low; simmer, covered, for 40 minutes, stirring occasionally and adding up to 1/2 cup (125 mL) water if necessary to keep mixture moist.

Add spinach and parsley; cook, covered and stirring occasionally, until wilted, about 10 minutes. Let cool slightly, about 10 minutes. Stir in Mozzarella cheese.

Meanwhile, cut each lasagna sheet into six 3- x 3-1/2-inch (8 x 9 cm) rectangles. In large pot of boiling salted water, cook pasta, in batches, until pliable but not fully cooked, 3 to 4 minutes. Drain, keeping pieces separate to prevent sticking.

Divide about 1/2 cup (125 mL) of the tomato sauce over bottoms of two 13- x 9-inch (3 L) casserole dishes.

Spoon rounded 1 tbsp (15 mL) of the veal mixture along 1 short edge of each pasta rectangle. Roll up; place, seam side down, on sauce, making 2 rows of 9 in each dish. Divide remaining tomato sauce evenly over rolls, making sure pasta is completely covered; sprinkle each with half of the Parmesan cheese.

Bake 1 dish, covered, in 350°F (180°C) oven until bubbly, about 30 minutes, uncovering for last 10 minutes.

To freeze second dish: Double-wrap casserole in foil; freeze for up to 1 month. Bake from frozen, covered, in 350°F (180°C) oven for 1 hour, uncovering for last 10 minutes.

Nutritional facts Per each of 12 servings: about

  • Sodium 692 mg
  • Protein 20 g
  • Calories 449.0
  • Total fat 15 g
  • Potassium 897 mg
  • Cholesterol 78 mg
  • Saturated fat 5 g
  • Total carbohydrate 34 g

%RDI

  • Iron 32.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 22.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 33.0
  • Vitamin C 48.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Veal and Spinach Cannelloni