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Veal Cannelloni Recipe
|Pancake||6 (Thin, 10 Inch)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Olive oil||3 Tablespoon|
|Ground veal/Other cooked meat||1⁄2 Pound, cooked|
|Frozen chopped spinach||10 Ounce, cooked, drained|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Bechamel||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 2764 Calories from Fat 1208
% Daily Value*
Total Fat 139 g213.6%
Saturated Fat 41.4 g207%
Trans Fat 0 g
Cholesterol 762.9 mg
Sodium 3210.2 mg133.8%
Total Carbohydrates 260 g86.8%
Dietary Fiber 13.7 g54.7%
Sugars 87.6 g
Protein 130 g261%
Vitamin A 579.2% Vitamin C 144.2%
Calcium 163% Iron 126.7%
*Based on a 2000 Calorie diet
Cook onion in heated olive oil in a skillet about 3 minutes.
Add ground meat and cook until lightly browned.
Mix spinach with meat mixture; force mixture through medium blade of food chopper.
Mix egg, cheese, salt, pepper, and nutmeg with meat mixture until thoroughly blended.
Place about 1 tablespoon meat mixture on each pancake square and roll each into a sausage shape.
Arrange the filled cannelloni in a shallow buttered baking dish; cover with Bechamel Sauce.
Heat in a 375Â°F oven until golden brown.