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Cannelloni Stuffed with Veal and Herbs

Yield 4 servings (serving size: 2 cannelloni)

Ingredients

  • 2 cups Béchamel Sauce, divided
  • 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

Nutrition 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

How to Make It

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

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

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

  4. 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.