Best Veal Spinach And Cheese Stuffed Cannelloni Recipes

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CANNELLONI FLORENTINE



Cannelloni Florentine image

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

1 (8 ounce) package cannelloni pasta
8 ounces ground veal
2 carrots, chopped
½ stalk celery, chopped
½ yellow onion, chopped
10 ounces spinach, rinsed and chopped
1 ¼ teaspoons salt
1 ¼ teaspoons ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
1 cup roma (plum) tomatoes, diced
½ cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped fresh basil
1 (16 ounce) can Italian-style diced tomatoes
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 leaves fresh basil, chopped

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

CANNELLONI



Cannelloni image

Cannelloni-that delicious stuffed pasta, literally translated as "big reeds"-is always a sign of a festive occasion in Italy. This baked dish can be made in advance and serve a large group of people, and it is loved by most. What you stuff it with almost does not matter, although a meat-and-vegetable combination is the most common choice. Cannelloni was a big-hit item on menus of Italian American restaurants in the sixties and seventies. If you have a gathering of family and friends, as Italians often do, this is a good dish to make.

Yield serves 8 or more

Number Of Ingredients 29

2 cups all-purpose flour, plus more for working the dough
2 large eggs
1/4 cup extra-virgin olive oil
Kosher salt
1/4 cup extra-virgin olive oil
1 large onion, finely chopped
1 1/2 pounds ground pork
1 cup dry white wine
2 medium carrots, finely chopped
2 stalks celery, finely chopped
2 teaspoons kosher salt
1 teaspoon chopped fresh rosemary
2 tablespoons tomato paste
1 quart hot chicken stock (see page 40)
10-ounce bag fresh spinach, roughly chopped
8 ounces mortadella, finely chopped
2 cups grated Grana Padano or Parmigiano-Reggiano
1/4 cup chopped fresh Italian parsley
Zest of 1 lemon
1 quart low-fat or whole milk
2 fresh bay leaves, or 3 dried bay leaves
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3/4 teaspoon kosher salt
Pinch freshly grated nutmeg
Pinch white pepper
3 tablespoons grated Grana Padano or Parmigiano-Reggiano
1 1/2 cups marinara sauce (page 108)
1/2 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

  • Make the pasta: Put the flour in the bowl of a food processor, and pulse to aerate. Mix together the eggs, oil, and 3 tablespoons water in a separate bowl, and pour through the feed tube into the food processor while running. Process until the dough forms a ball and sticks to the blade, about 30 seconds. Add more water or flour as necessary to achieve the right consistency-a smooth, homogenized, compact dough. Transfer the dough to a floured work surface and knead a few times, just to bring it together. Wrap the dough in plastic, and let rest at room temperature for an hour. In the meantime, make the filling and the besciamella sauce.
  • Make the filling: Heat the olive oil in a large skillet over medium heat. Toss in the onion, and cook until it starts to soften, about 5 minutes. Add the ground pork, and cook, crumbling with a wooden spoon, until no longer pink, about 5 minutes. Pour in the white wine, and cook until the wine and meat juices have cooked away and the meat is sizzling, about 10 minutes.
  • Add the carrots, celery, salt, and rosemary. Push the vegetables and meat to the side to clear a "hot spot" in the pan to plop in the tomato paste. Let the tomato paste toast a minute or two, then stir it into the meat and vegetables. Pour in the hot chicken stock, and simmer until it is thickened and the flavors come together, about 10 minutes. Add the spinach, and cook until tender, about 5 minutes. Scrape filling into a bowl to cool. When it is cooled, stir in the mortadella, grated cheese, parsley, and lemon zest.
  • Make the sauce: Warm the milk with the bay leaves in a small saucepan. Melt the butter in a medium saucepan over medium heat. When melted, stir in the flour to make a smooth paste. Cook, stirring with a wooden spoon, until the roux smells toasty but has not darkened in color, about 4 minutes. Pour in the hot milk, whisking to avoid lumps. Bring to a simmer, whisking until thickened, about 5 minutes. Season with the salt, nutmeg, and pepper. Remove from heat, and whisk in the grated cheese, then strain.
  • When an hour has passed, roll out the dough: Cut it into four equal pieces. Flatten a piece of dough into a rectangle, 2 by 2 inches, and roll through the widest setting on a pasta machine. Fold this rectangle of dough like a letter, and roll through again. Repeat the rolling and folding a few more times, to knead and smooth the dough. Repeat with the remaining pieces of dough.
  • Switch to the next-narrowest setting on the machine. Roll a dough strip through, short end first. Repeat with the remaining dough strips. Continue this process with narrower settings, now rolling only once through each setting, until you've gotten to the next-to-last setting and the dough strips are about as wide as the machine (6 inches).
  • Cut dough strips into 4-by-6-inch rectangles. Bring a large pot of salted water to boil for pasta. Place a large bowl or pot of ice water next to the boiling pasta water. Boil the dough rectangles, just about a minute, then remove with a spider and place in the ice bath to cool. Drain, and spread out on baking sheets lined with damp kitchen towels.
  • Preheat oven to 400 degrees F. To assemble the cannelloni: Spread 1 cup besciamella in the bottom of a 3-quart 9-by-13 Pyrex or ceramic baking dish. Top with 1/2 cup of the marinara sauce and spread. Fill the dough rectangles with about 1/2 cup of the filling, then roll up the long way like a cigar and fit them snugly together in the baking dish. Spread the remaining besciamella on top, then drizzle the remaining 1 cup marinara sauce over the besciamella. Sprinkle with the grated cheese. Tent the baking dish with aluminum foil, and bake until heated through, about 10 to 15 minutes, then uncover and bake until browned and bubbly, about 10 to 15 minutes more.

CANNELLONI



Cannelloni image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 21

1 cup minced onion
1/2 cup minced celery
1/3 cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces each ground veal, pork and beef
1/2 cup dry white wine
1 cup beef broth
2 teaspoons minced fresh rosemary or 1 teaspoon dried and crumbled
1 bay leaf
Salt and pepper
2 egg yolks
2 tablespoons butter
2 tablespoons flour
1 cup milk
Freshly grated nutmeg
3/4 cup freshly grated Parmesan
1/4 cup minced fresh parsley
1 recipe Michele's Favorite Tomato Sauce, recipe follows
1/2 cup heavy cream
1 pound fresh pasta sheets

Steps:

  • First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
  • Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.

CANNELLONI OR STUFFED SHELLS WITH VEAL AND SWEET SAUSAGE



Cannelloni or Stuffed Shells with Veal and Sweet Sausage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons EVOO
8 ounces sweet Italian sausage meat with fennel
12 ounces ground veal
About 2 tablespoons fresh sage leaves, thinly sliced
2 to 3 cloves garlic, finely chopped
1 onion, finely chopped
Salt and freshly ground black pepper
One 10- to 12-ounce package chopped frozen organic spinach, defrosted and wrung dry in kitchen towel
1/3 cup dry white wine
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
Freshly grated nutmeg
2 egg yolks, lightly beaten
1 1/2 cups grated fontina cheese, such as Fontina Val d'Aosta
1 cup freshly grated Parmigiano-Reggiano
12 cannelloni dried pasta or 18 large pasta shells

Steps:

  • Bring a large pot of water to a boil.
  • Meanwhile, heat the EVOO in a large skillet over medium-high heat. Brown the sausage and crumble to very small pieces. Then add the veal, brown and crumble. Add the sage, garlic, onions and some salt and pepper, and cook until tender. Separate the spinach with your fingertips and add to the skillet. Stir to heat through, then deglaze with the wine and remove from the heat.
  • In a saucepot over medium heat, melt the butter, whisk in the flour and bring to a bubble. Whisk in the milk and season with salt, pepper and nutmeg to taste. Thicken the sauce to coat the back of a spoon. Taste to adjust the seasoning and remove a ladle of sauce to combine with the egg yolks to temper them. Add the egg yolks to the sauce and stir in half of the fontina cheese and Parmigiano-Reggiano. Reduce the heat to low, or cover to keep warm.
  • Salt the water, and cook the pasta to a chewy al dente, 6 to 7 minutes. Then drain and cool. Fill the tubes or shells with the meat filling using small spoon. Cover the bottom of the baking dish with one-quarter of the sauce, then arrange the shells and cover with the remaining sauce, then top with the remaining cheese. Refrigerate or freeze for a make-ahead meal.
  • Bake from room temperature at 375 degrees F until brown and bubbly, 30 to 40 minutes.

THREE MEAT CANNELLONI BAKE



Three Meat Cannelloni Bake image

This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed.

Provided by MARBALET

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h40m

Yield 6

Number Of Ingredients 25

1 cup minced onion
½ cup minced celery
⅓ cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces ground veal
12 ounces ground pork
12 ounces lean ground beef
½ cup white wine
1 cup beef broth
2 teaspoons chopped fresh rosemary
1 teaspoon Italian seasoning
1 bay leaf
salt to taste
ground black pepper to taste
2 egg yolks
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
¼ teaspoon freshly ground nutmeg
¾ cup grated Parmesan cheese
¼ cup chopped parsley
4 cups tomato sauce
½ cup heavy whipping cream
1 pound fresh pasta sheets

Steps:

  • Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
  • Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
  • Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
  • Combine the tomato sauce and cream, set aside.
  • Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
  • Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
  • Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

Nutrition Facts : Calories 861.1 calories, Carbohydrate 51.4 g, Cholesterol 250.3 mg, Fat 50.3 g, Fiber 4.5 g, Protein 47.2 g, SaturatedFat 21.9 g, Sodium 1338.9 mg, Sugar 11 g

MEAT AND SPINACH CANNELLONI



Meat and Spinach Cannelloni image

I always roast meats by adding some liquid to the roasting pan first, then allowing it to cook away and the meat to brown. The aromatic steam penetrates the meat before the surface of the meat is seared by the heat. Then I add more liquid as the meat cooks, to make a delicious pan sauce. Mortadella is one of those ingredients that give a tremendous amount of flavor to meat-based ravioli or cannelloni fillings. Think of mortadella as the Italian version of bologna, seasoned with Italian spices and studded, mosaiclike, with pistachios and cubes of seasoned pork fat. Thinly sliced mortadella is delicious as part of an antipasto assortment or in a sandwich. Add the mortadella to the meat and vegetables when they're fresh out of the oven: the steam coaxes the flavor out of the mortadella. To grind the meat-and-vegetable mixture, you can use a hand-cranked meat grinder or a grinder attachment for an electric mixer. In either case, choose a disc that is fine but not too fine. Although it isn't absolutely necessary, when I have besciamella handy, I like to stir a little into the meat filling. It helps to bind it and adds a smooth texture. You can prepare this filling with a combination of beef, veal, and pork, or with leftover roasts, like turkey, pork, or beef. If you're making this filling with leftover meat, reheat it by simmering it with its own gravy and the porcini-soaking liquid, the soaked porcini, and some vegetables, like diced onions and celery and shredded carrots. When the meat is warmed through and moist and the vegetables are tender, season them, add the remaining ingredients, and grind as above.

Yield makes 18 cannelloni (6 generous servings)

Number Of Ingredients 19

3 cups hot Chicken Stock or Mixed Meat Stock (pages 74, 75), or as needed
1 ounce (about 1 cup) dried porcini mushrooms
2 pounds fresh (not smoked) boneless pork butt or shoulder
2 large carrots, peeled and cut into thick slices (about 3 cups)
2 celery stalks, trimmed and cut into thick slices (about 2 1/4 cups)
1 onion, peeled and quartered
3 sprigs fresh rosemary, leaves removed from the branches
Salt
5 tablespoons extra-virgin olive oil
1 cup dry white wine
4 ounces mortadella, in 1 piece
4 cloves garlic, peeled
2 pounds spinach, stems removed, leaves washed and spun dry in a salad spinner, or two 10-ounce packages spinach
Freshly ground black pepper
Béchamel Sauce (page 161)
1 1/4 cups grated Parmigiano-Reggiano, plus more for serving if you like
Ground nutmeg, preferably freshly grated
2 large eggs, beaten
Cooked Pasta Squares (page 182)

Steps:

  • Pour the hot stock over the porcini in a small heatproof bowl. Let stand until softened, about 20 minutes. Drain the porcini, reserving the liquid. Rinse the porcini to remove sand and grit, and strain the soaking liquid through a coffee filter or a double thickness of cheesecloth. Reserve the mushrooms and liquid separately.
  • Preheat the oven to 400° F. Cut the pork into 2-inch pieces and place them in a roasting pan large enough to hold them comfortably. Add the carrots, celery, onion, rosemary leaves, and the reserved porcini. Season lightly with salt, drizzle 3 tablespoons of the olive oil over all, and toss well. Pour in the wine. Roast until the wine has evaporated and the meat begins to brown, about 25 minutes. Continue roasting, adding 1/2 cup of the reserved mushroom-soaking liquid every 15 minutes or so, until the meat and vegetables are well browned and the meat is tender, about 2 hours. At the end of the roasting, there should be about 1 1/2 cups of liquid in the roasting pan. Drain the meat and vegetables, reserving the liquid. Toss the mortadella in with the meats and vegetables and cool to room temperature.
  • Meanwhile, in a wide skillet, heat the remaining 2 tablespoons oil over medium heat. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes. Add as much spinach as will fit comfortably into the pan. Continue cooking, stirring and adding the remaining spinach a large handful at a time when the spinach in the pan wilts enough to make room, until all the spinach is added. Season lightly with salt and pepper and cook until all the spinach is wilted and tender. Remove from the heat.
  • Make the béchamel sauce.
  • Pass the meat-and-vegetable mixture through a meat grinder fitted with a disc with holes about 1/4 inch in diameter. Stir in 1/4 cup of the grated cheese and 1/2 cup of the béchamel sauce, blending the filling well as you do. Season to taste with salt, pepper, and nutmeg. Beat the eggs until foamy, then stir them into the ground-meat mixture.
  • Preheat the oven to 375° F. Ladle about 3/4 cup of the béchamel sauce in an even layer over the bottom of each of two 13 × 9-inch baking dishes. Spoon 1/3 cup of the filling in a more or less even mound along one edge of one of the pasta squares. Roll up into a tube, pressing and evening out the tube as you roll. Arrange the cannelloni into the prepared baking dish, side by side and seam side down. Divide the remaining béchamel evenly between the two baking dishes, smoothing it into an even layer over the cannelloni. Drizzle about three-quarters of the reserved meat-cooking liquid over the cannelloni, dividing it evenly. Sprinkle the tops with 1 cup of the grated cheese. Cover the dishes with aluminum foil and bake 20 minutes. Uncover the baking dishes and bake until the tops are golden brown and bubbling, about 20 minutes. If the tops are browning unevenly, rotate the baking dishes from side to side and shelf to shelf, then continue baking. Let stand 5 minutes before serving. Lift the cannelloni to warm plates with a spatula and spoon some of the sauce over each serving. Pass additional grated cheese if you like.

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