Veal And Chicken Cannelloni
|Spinach pasta||1 Cup (16 tbs) (Basic, Adjust Quantity As Needed)|
|Olive oil flavored cooking spray||1|
|Olive oil||1 Teaspoon|
|Veal cutlets||6 Ounce|
|Skinless boneless chicken breast halves||4 Ounce (1 Whole)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Nonfat ricotta cheese||3⁄4 Cup (12 tbs)|
|Grated romano cheese||1⁄4 Cup (4 tbs)|
|Neufchatel cheese||3 Tablespoon|
|Minced fresh basil||2 Tablespoon|
|Chablis/Other dry white wine||5 Tablespoon, divided (1/4 Cup Plus 1 Tablespoon)|
|Chopped fresh tomatoes||3 Cup (48 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh rosemary||1 Tablespoon|
|Shredded part skim mozzarella cheese||1 Ounce (1/4 Cup)|
Follow Basic Spinach Pasta recipe until dough is rolled to desired thickness (about 1/16 inch).
Roll to 24-x 6-inch rectangle; cut into 6 (6- x 4-inch) rectangles.
Cook pasta in boiling water 10 minutes.
Drain and rinse under cold water.
Spread flat on wax paper, and set aside.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add veal and chicken; cook 15 minutes or until done, turning frequently.
Remove from skillet; drain and pat dry with paper towels.
Shred veal and chicken; set aside.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add onion, and saute 4 minutes or until tender.
Position knife blade in food processor bowl.
Add ricotta cheese, Romano cheese, and Neufchatel cheese; process until smooth.
Add veal, chicken, onion, basil, and 1 tablespoon wine; stir well.
Spoon cheese mixture evenly onto each pasta rectangle just below the center; roll pasta around cheese mixture.
Place pasta rolls, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Coat skillet with cooking spray.
Add remaining 1/4 cup wine, tomato, and next 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Add rosemary, and simmer an additional 5 minutes.
Remove from heat, and cool slightly.
Position knife blade in food processor bowl; add tomato mixture, and process until smooth.
Spoon evenly over pasta rolls.
Sprinkle with mozzarella cheese.
Bake at 400° for 15 minutes or until mixture is bubbly and cheese melts.