Veal And Spinach Cannelloni
|Minced shallots/Minced onion||2 Tablespoon|
|Garlic||4 Clove (20 gm)|
|Ground veal||18 Ounce|
|Drained cooked chopped spinach||2 Cup (32 tbs)|
|Chopped mushroom||1 Cup (16 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|White sauce||1 Cup (16 tbs)|
|Grated parmesan cheese||4 Teaspoon|
In 12-inch skillet heat margarine until bubbly and hot; add shallots (or onion) and garlic and saute until translucent, about 3 minutes.
Add veal and cook, stirring constantly, until veal loses its pink color, about 5 minutes; stir in spinach and mushrooms and cook for 5 minutes longer.
Add 1/2 cup tomato sauce and the salt, nutmeg, and pepper; stir to combine and remove from heat.
Preheat oven to 400Â°F.
Spoon 1/8 of veal mixture onto center of each crepe and fold sides of crepe to enclose; place crepes seam-side down in shallow 4-quart casserole.
Combine White Sauce with remaining 1/2 cup tomato sauce and spoon over crepes; sprinkle with Parmesan cheese and bake until thoroughly heated and bubbly, 20 to 25 minutes.