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Cannelloni Stuffed with Veal and Herbs ~ Serves 4
Ready in 1-2 hrs

Made with butter, flour, salt, black pepper, ground nutmeg, milk, heavy cream, cannelloni, ground veal, fresh parsley, Parmesan cheese, fresh thyme, fresh sage, egg, and nonstick cooking spray


Béchamel 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

8 uncooked cannelloni (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
nonstick cooking spray
2 tablespoons grated Parmesan cheese, for topping

Preheat oven to 350 degrees F. Grease a 13" x 9" baking dish.
Prepare Béchamel 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 Béchamel 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 Béchamel 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 pasta stand covered for 5 minutes. Serve hot.

Previously Posted ~ Cannelloni with Chicken and Mushroom Filling ~


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