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Veal And Spinach Cannelloni Recipe
|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|
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 mg
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
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.