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Baked Cannelloni
with Veal and Spinach
Makes 8 Servings
*12 ounces fresh baby spinach
*2 1/2 cups milk
*4 tablespoons butter, divided
*2 tablespoons flour
*Salt, to taste
*White pepper, to taste
*Pinch of nutmeg
*1 pound roasted veal, cut in cubes (may substitute roast pork)
*1 cup (5 ounces) ham, finely chopped
*1/3 cup Parmigiano cheese, grated, divided
*2 eggs
*12-ounce package Barilla Oven Ready Lasagne
*1/3 cup veal stock or demi-glace (See Notes)
1Preheat oven to 375F degrees. Butter a 9"x13" baking dish.
2Bring a large pot of salted water to a boil. Add spinach and cook 1 to 2 minutes until wilted; drain. Squeeze excess water from spinach and set aside.
3To prepare the Bechamel (white sauce), heat milk in a small saucepan. Bring to a boil and remove from heat.
4Melt 2 tablespoons of butter in a medium saucepan. Add flour and continue to cook for 2 minutes, stirring constantly.
5Whisk hot milk into flour mixture. Bring to a simmer, whisking frequently. Season mixture with salt, pepper and nutmeg; set aside.
6Process spinach, veal, ham and half of the Parmigiano cheese in food processor until coarsely chopped. Season mixture with salt and pepper.
7Beat eggs in a medium bowl. Add spinach mixture to eggs. Mix well.
8Bring a large pot of water to a boil. Cook lasagne noodles for 3 minutes. Drain and spread flat on a baking sheet.
9Pour 1 cup of Bechamel sauce in prepared baking dish. Spoon 2 tablespoons of filling at one end of each lasagne sheet. Roll and place in prepared baking dish.
10Spread remaining Bechamel sauce over cannelloni. Drizzle veal stock or demi-glace over sauce. Dot with remaining 2 tablespoons of butter and sprinkle with remaining Parmigiano cheese.
11Bake for 30 minutes. Let rest 10 minutes before serving.
  • Demi-glace is a rich brown reduction of meat stock, Madeira wine or sherry and other ingredients. It is used as a base for many other sauces.
  • Source
    Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.