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Veal And Spinach Cannelloni

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  Margarine 4 Teaspoon
  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)
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Crepes 8
  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 400°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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1869 Calories from Fat 782

% Daily Value*

Total Fat 88 g135.3%

Saturated Fat 32.6 g162.9%

Trans Fat 0 g

Cholesterol 617.5 mg205.8%

Sodium 3036.1 mg126.5%

Total Carbohydrates 120 g39.8%

Dietary Fiber 17.8 g71.2%

Sugars 37.1 g

Protein 155 g309.7%

Vitamin A 959% Vitamin C 303.7%

Calcium 117.3% Iron 122.7%

*Based on a 2000 Calorie diet


Veal And Spinach Cannelloni Recipe