Veal and Spinach Cannelloni
Veal and Spinach Stuffed Shells (Variation)
Photography by Matthew Kimura
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 449 |
| pro | 20 g |
| total fat | 15 g |
| sat. fat | 5 g |
| carb | 34 g |
| fibre | 2 g |
| chol | 78 mg |
| sodium | 692 mg |
| potassium | 897 mg |
| % RDI: | - |
| calcium | 22 |
| iron | 32 |
| vit A | 33 |
| vit C | 48 |
| folate | 45 |
- Preparation time: 30 minutes
- Cook time : 1-1/2 hours
- Total time : PT30M
- Portion size: 8 to 12
This recipe is a bit labour-intensive, but it makes two pans – one to eat tonight and another that freezes beautifully for another time.
Ingredients
- 1 tbsp 1tbspolive oil
- 1/2 cup 1/2cupchopped onion
- 1 1clove garliccloves of garlic, minced
- 1 lb 1lbground veal
- 1/2 cup 1/2cupdry white wine
- 1/2 cup 1/2cupmilk
- 3 tbsp 3tbsptomato paste
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 1fresh bay leaf
- 8 cups 8cupspacked chopped spinach leafspinach leaves, (about 2 bunches)
- 1/4 cup 1/4cupchopped fresh parsley
- 2 cups 2cupsshredded mozzarella cheese
- 6 6fresh lasagna noodles, (1 lb/500 g)
- 4 cups 4cupsPureed Tomato Sauce see Simple Tomato Sauce recipe
- 1/4 cup 1/4cupgrated Parmesan cheese
Preparation
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.
Additional information : Switch It Up
Veal and Spinach Stuffed Shells
Can't find fresh lasagna? Use 48 jumbo shells (about 1 lb/500 g) instead, cooking according to package directions. Prepare filling, stuff and bake as directed.
Source : Canadian Living Magazine: October 2010
