Tested till perfect Veal and Spinach Cannelloni
Veal and Spinach Stuffed Shells (Variation)
Photography by Matthew Kimura

Veal and Spinach Cannelloni

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2010

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Cook time 1 hour 30 minutes
  • Portion size 8 to 12

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
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per each of 12 servings: about

cal 449 pro 20g total fat 15g sat. fat 5g
carb 34g fibre 2g chol 78mg sodium 692mg
potassium 897mg

% RDI:

calcium 22 iron 32 vit A 33 vit C 48
folate 45
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