Pasta, Noodles and Rice Recipes - Meat-filled Cannelloni Recipe

Ingredients

Serve 4

• 1-2 tablespoons olive oil

• 375 g/12 oz lean stewing veal, finely diced

• 1 onion, sliced

• 1 carrot, sliced

• 150 ml/5 fl oz dry white wine

• 300 ml/1/2 pint Chicken Stock

• 125 g/4 oz chicken, cooked

• 125 g/4 oz spinach, cooked and chopped

• 2-3 tablespoons single cream

• 12 tubes no pre-cook cannelloni

• 2 quantities Quick Tomato Sauce

• 40 g/1 1/2 oz Parmesan cheese, freshly grated

• salt and pepper

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Method:

1. Butter an ovenproof dish and set aside. Heat the oil in a frying pan, add the veal and fry until it is golden brown.

2. Remove from the pan, add the onion and carrot, and cook until lightly colored.

3. Return the veal to the pan with the wine and stock. Season lightly and simmer gently for 40-45 minutes until the meat is tender.

4. Remove the meat and vegetables from the pan and mince or chop finely in a food processor with the chicken. Stir in the chopped spinach.

5. Boil the stock until it has reduced to about 2 tablespoons and stir it into the meat and spinach mixture with sufficient cream to soften the mixture.

6. Pipe or spoon the filling into the cannelloni tubes. Place the filled cannelloni in the ovenproof dish and pour over the tomato sauce.

7. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 40-45 minutes. Sprinkle a little Parmesan over the top 5-10 minutes before the end of the cooking time and serve the rest separately.