Cannelloni Stuffed with Veal and Herbs

By Lv2Cook

Ingredients

• 2 cups Béchamel Sauce divided (see recipe)
• 8 uncooked cannelloni
• 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
• Cooking spray
• 2 tablespoons grated Parmesan cheese

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º. Prepare Béchamel Sauce; keep warm.

Cook pasta according to package directions, omitting salt and fat; set aside.

Combine 1 cup Béchamel Sauce, veal, and next 5 ingredients (veal through egg) in a bowl; stir well.

Spoon veal mixture into cooked cannelloni. Arrange stuffed cannelloni into a 13 × 9-inch baking dish coated with cooking spray. Spoon 1 cup Béchamel Sauce over cannelloni. Cover and bake at 350º for 40 minutes. Uncover; sprinkle with 2 tablespoons cheese. Bake an additional 10 minutes or until cheese is golden.

Serving Size: 2 cannelloni