Cannelloni Stuffed With Veal And Herbs

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.

Prepare bechamel sauce: Melt the butter in a 2-quart saucepan over medium heat. When melted, whisk in the flour, salt, pepper and nutmeg. Slowly whisk in the milk until blended then whisk in the heavy cream.

Stir the mixture and continue cooking for 10 minutes or until the sauce is thickened. Set aside and keep warm.

Meanwhile, cook the cannelloni as directed. Drain and set aside.

Combine one cup of the bechamel sauce, ground veal, parsley, Parmesan, thyme, sage and egg in a large bowl until well mixed.

Carefully spoon the veal mixture into the cannelloni tubes. Place the stuffed pasta in the baking dish in a single layer.

Spoon the remaining bechamel sauce over the pasta.

Cover the dish and bake at 350 degrees F for 35-40 minutes. Remove the cover, sprinkle with Parmesan cheese, and bake 10 minutes longer or until golden brown and bubbly.

Let the veal stuffed cannelloni stand covered for 5 minutes. Serve hot.