A delicious dish of veal stuffed cannelloni in a quick marinara sauce.
Provided by LADYNOCTURNE
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 2h40m
Yield 4
Number Of Ingredients 22
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside.
- Preheat oven to 500 degrees F (260 degrees C). In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).
- Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.
- While meat mixture is cooling enough to handle, make tomato sauce. Puree canned tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.
- Reduce oven temperature to 350 degrees F (175 degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.
Nutrition Facts : Calories 778.5 calories, Carbohydrate 61.9 g, Cholesterol 130.6 mg, Fat 42.8 g, Fiber 7.5 g, Protein 26.5 g, SaturatedFat 18.8 g, Sodium 1771.9 mg, Sugar 10.8 g
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jewel jasper
[email protected]This dish is a bit too rich for my taste. I would recommend using less cheese.
Jenny Cooper
[email protected]This recipe is a bit bland for my taste. I added some extra garlic and Italian seasoning.
Ninaqwq
[email protected]I'm not a fan of mushrooms, so I omitted them from the recipe. It was still delicious!
Tanoli Gee
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Hasan Noor
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
madelynn orellana (madella)
[email protected]This dish is even better the next day. The flavors have a chance to meld together, and it's even more delicious.
Terry Adams
[email protected]I added some chopped sun-dried tomatoes to the filling, and it gave the dish a nice tangy flavor.
Nirajan Raj
[email protected]I'm not a fan of ricotta cheese, so I substituted cottage cheese instead. It worked out great!
Mubiru Steven
[email protected]I made this dish for my vegetarian friends, and they loved it! It's a great way to get your daily dose of vegetables.
Latishia Swain
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The finished dish is so delicious and satisfying.
Hello Abdou
[email protected]I'm not a huge fan of spinach, but I loved this dish! The spinach was cooked perfectly, and it didn't overpower the other flavors.
AHMED RAIHAN
[email protected]I made this dish for a dinner party last weekend, and everyone raved about it. It was the perfect comfort food for a cold night.
sain munwar shah
[email protected]This is one of my favorite recipes! It's so easy to make, and it's always a crowd-pleaser. I love the combination of spinach, ricotta, and mozzarella cheese.
Margaret Gyawu Asantewaa
[email protected]I've made this recipe several times now, and it always turns out perfectly. It's a great way to use up leftover spinach and ricotta cheese.
Zaland Sherzad
[email protected]This was my first time making Cannelloni Florentine, and it was a huge hit! The flavors were incredible, and the dish was so rich and creamy. I will definitely be making this again.