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.
These are sooo good. My parents discovered this recipe years ago and we have all been making it for years. After the first few times making the recipe start playing around to really hit all the seasoning notes you like best. I generally like more herbs/seasoning/onion/garlic/etc. then most Cooking Light recipes but the base recipe is fantastic. These can be made ahead and frozen. Just pull the stuffed pasta shells out and you have a quick and easy start to a meal. This dish never fails to impress. Even my husband who is not a healthy eater thought they were fantastic.
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