Cannelloni Stuffed with Veal and Herbs

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4 servings (serving size: 2 cannelloni)


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8 uncooked cannelloni
3/4 pound lean ground veal
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 large egg, lightly beaten
Cooking spray
2 tablespoons grated Parmesan cheese


Preheat oven to 350°. Prepare Béchamel Sauce; keep warm.

Cook pasta according to package directions, omitting salt and fat; set aside.

Combine 1 cup Béchamel Sauce, veal, and next 5 ingredients (veal through egg) in a bowl; stir well.

Spoon veal mixture into cooked cannelloni. Arrange stuffed cannelloni into a 13 x 9-inch baking dish coated with cooking spray. Spoon 1 cup Béchamel Sauce over cannelloni. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with 2 tablespoons cheese. Bake an additional 10 minutes or until cheese is golden.

Created date

May 2004

Nutritional Information

Calories 523
Caloriesfromfat 29 %
Fat 17.1 g
Satfat 5.9 g
Monofat 6.1 g
Polyfat 2.5 g
Protein 33.2 g
Carbohydrate 55.2 g
Fiber 0.6 g
Cholesterol 135 mg
Iron 1.9 mg
Sodium 472 mg
Calcium 295 mg