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 | 449449 cal |
| pro | 20 g20g pro |
| total fat | 15 g15g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 34 g34g carb |
| fibre | 2 g2g fibre |
| chol | 78 mg78mg chol |
| sodium | 692 mg692mg sodium |
| potassium | 897 mg897mg potassium |
| % RDI: | - |
| calcium | 2222 calcium |
| iron | 3232 iron |
| vit A | 3333 vit A |
| vit C | 4848 vit C |
| folate | 4545 folate |
- Preparation time: 30 minutes
- Cook time : 1-1/2 hours
- Total time : PT30M
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 olive oil 1 tbsp olive oil
- 1/2 cup chopped onion 1/2 cup chopped onion
- 1 clove garlic , minced1 clove garlic, minced
- 1 lb ground veal 1 lb ground veal
- 1/2 cup dry white wine 1/2 cup dry white wine
- 1/2 cup milk 1/2 cup milk
- 3 tbsp tomato paste 3 tbsp tomato paste
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 fresh bay leaf 1 fresh bay leaf
- 8 cups packed chopped spinach leaves , (about 2 bunches)8 cups packed chopped spinach leaves, (about 2 bunches)
- 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese 2 cups shredded mozzarella cheese
- 6 fresh lasagna noodles , (1 lb/500 g)6 fresh lasagna noodles, (1 lb/500 g)
- 4 cups Pureed Tomato Sauce see Simple Tomato Sauce recipe 4 cups Pureed Tomato Sauce see Simple Tomato Sauce recipe
- 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
Preparation
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
- Keywords : Dinner; Lasagna noodles; Veal; Spinach; Cheese; Onions; Boil; Simmer; Bake; 500 calories; For freezing;







