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Cannelloni Alla Napolitana's picture
  Butter 2 Tablespoon
  Ground veal 1 Pound
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Eggs 2
  Shredded iceberg lettuce 1 Cup (16 tbs)
  Romano cheese 2 Ounce, grated
  Parsley 2 Tablespoon, chopped
  Cannelloni 12 , cooked, drained
  Tomato sauce 1 Cup (16 tbs)
  Bechamel 1 Cup (16 tbs)
  Parmesan cheese 4 Ounce, grated

Preheat the oven to 350°F./180°C.
Heat butter in a frying pan and cook meat until nicely browned, then mix with next 6 ingredients.
Stuff cooked cannelloni tubes with the meat mixture.
Spread half the tomato sauce in the bottom of a large cooking dish and lay the cannelloni on top.
Add the remaining tomato sauce and pour the cream sauce on top.
Sprinkle the grated cheese over the sauces, then cook in the oven for 30 minutes.

Recipe Summary

Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4562 Calories from Fat 1246

% Daily Value*

Total Fat 139 g214.2%

Saturated Fat 64.8 g324%

Trans Fat 0 g

Cholesterol 1014.7 mg338.2%

Sodium 4884.9 mg203.5%

Total Carbohydrates 526 g175.4%

Dietary Fiber 32.8 g131.4%

Sugars 53.1 g

Protein 250 g500.3%

Vitamin A 480% Vitamin C 194.1%

Calcium 253.8% Iron 142.7%

*Based on a 2000 Calorie diet

Cannelloni Alla Napolitana Recipe