Serves : 4
Preparation time: 30 minutes
Cooking time : 40 minutes
Ingredients
- 454 g (1 lb) ground veal
- 60 ml to 75 ml (4 to 5 tablespoons) olive oil
- 1 onion, chopped
- 5 cups baby spinach leaves
- 2 garlic cloves, chopped
- 15 ml (1 tbsp.) herbes de Provence blend
- 125 ml (1/2 cup) grated Parmesan cheese
- 125 ml (1/2 cup) ricotta cheese
- 2 eggs
- 1 tin cannelloni
- 500 ml (2 cups) tomato sauce
- 250 ml (1 cup) mozzarella, grated
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- In a hot skillet, brown meat in olive oil for 3 to 4 minutes.
- Add onion and sauté for a further 2 minutes.
- Add spinach, garlic, herbes de Provence, Parmesan, salt and pepper and cook for 2-3 minutes, stirring constantly. Set aside to cool.
- Mix the cold mixture, ricotta and eggs in a bowl and fill a piping bag.
- Using the piping bag, fill each cannelloni with the mixture.
- In an ovenproof dish, line the bottom with a little tomato sauce, place the cannelloni, cover with tomato sauce and mozzarella and bake for 30 minutes.
