
Baked Cannelloni
with Veal and Spinach
Makes 8 ServingsIngredients
* | 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) |

Instructions
1 | Preheat oven to 375F degrees. Butter a 9"x13" baking dish. |
2 | Bring 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. |
3 | To prepare the Bechamel (white sauce), heat milk in a small saucepan. Bring to a boil and remove from heat. |
4 | Melt 2 tablespoons of butter in a medium saucepan. Add flour and continue to cook for 2 minutes, stirring constantly. |
5 | Whisk hot milk into flour mixture. Bring to a simmer, whisking frequently. Season mixture with salt, pepper and nutmeg; set aside. |
6 | Process spinach, veal, ham and half of the Parmigiano cheese in food processor until coarsely chopped. Season mixture with salt and pepper. |
7 | Beat eggs in a medium bowl. Add spinach mixture to eggs. Mix well. |
8 | Bring a large pot of water to a boil. Cook lasagne noodles for 3 minutes. Drain and spread flat on a baking sheet. |
9 | Pour 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. |
10 | Spread 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. |
11 | Bake for 30 minutes. Let rest 10 minutes before serving. |


Notes
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
www.barillaus.com for more authentic Italian recipes and entertaining ideas.