Cannelloni Stuffed With Veal And Herbs

print recipe
email recipe
save recipe
add photo
add review
#42444

Veal stuffed cannelloni is a classic Italian dish that is perfect for a special occasion. The veal and herbs are stuffed into cannelloni tubes and then covered with a rich bechamel sauce.

photo of Cannelloni Stuffed With Veal And Herbs

serves/makes:

ready in:
1-2 hrs

ingredients

Bechamel Sauce
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1 dash ground nutmeg
1 1/2 cup milk
1/2 cup heavy cream

Canneloni
8 uncooked cannelloni pasta (or manicotti)
3/4 pound lean ground veal
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 large egg, lightly beaten
2 tablespoons grated Parmesan cheese, for topping

directions

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.