CANNELLONI FLORENTINE

CANNELLONI FLORENTINE image

Yield 4 servings

Number Of Ingredients 21

1 8-oz package cannelloni pasta
8 oz ground veal
2 carrots, chopped
1/2 stalk celery, chopped
1/2 yellow onion, chopped
10 oz spinach, rinsed & chopped
1-1/4 teaspoons salt
1-1/4 teaspoons ground black pepper
2 Tablespoons olive oil
1 cup dry white wine
1 cup lite whipping cream
1 cup roma/plum tomatoes, diced
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 Tablespoons chopped fresh basil
Low Fat Bechamel Sauce:
2 T margarine
1/4 C flour
1-1/2 C milk
fresh nutmeg
1-1/2 T grated parmesan

Steps:

1. 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. 2. Preheat oven to 500 F (260 C). In a 9x13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in salt, peper, olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30-40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 F (200 C). 3. Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, tomatoes, Parmesan, Italian seasoning and basil. Bake 20 minutes more. Remove from oven and cool. 4. While meat mixture is cooling enough to handle, make bechamel sauce. Put margarine, flour and milk in a saucepan and cook over medium heat, whisking until sauce thickens. Simmer for 2-3 minutes, stirring continuously. Season to taste with salt, pepper and nutmeg. 5. Reduce oven temperature to 350 F (175 C). Stuff pasta shells with cooled meat mixture, 2-3 tablespoons per shell. Place shells in clean 9x13 baking dish. Pour sauce over shells, sprinkle with parmesan, and bake 20 minutes, or until top is golden brown.