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Cannelloni Florentine
Cannelloni Florentine
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Prep Time:
30 minutes
Cook Time:
130 minutes
Total Time:
160 minutes
Veal and spinach stuffed pasta in savory tomato sauce, baked to perfection.
Ingredients:
  • 1 (8 ounce) package cannelloni pasta
  • 8 ounces ground veal
  • 2 carrots, chopped
  • 0.5 stalk celery, chopped
  • 0.5 yellow onion, chopped
  • 10 ounces spinach, rinsed and chopped
  • 1.25 teaspoons salt
  • 1.25 teaspoons ground black pepper
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1 cup roma (plum) tomatoes, diced
  • 0.5 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 2 tablespoons chopped fresh basil
  • 1 (16 ounce) can Italian-style diced tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 4 leaves fresh basil, chopped
Instructions:
  • 1. Bring a pot of salted water to a rolling boil. Cook pasta for 8 to 10 minutes until al dente. Drain, separate shells, and set aside.
  • 1. Preheat the oven to a sizzling 500 degrees F (260 degrees C). In a 9 x 13 baking dish, mix veal, carrots, celery, half onion, and spinach thoroughly. Sprinkle with 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, and drizzle with 2 tablespoons of olive oil and white wine. Roast in the oven until the veal is golden and the veggies are tender, about 30 to 40 minutes. Stir often. Lower the heat to 400 degrees (200 degrees C) if the meat starts to smoke.
  • Allow the meat mixture to cool for 15 minutes, then finely chop it in a food processor. Add cream, Roma tomatoes, Parmesan, Italian seasoning, and 2 tablespoons of fresh basil into the pan. Bake for an additional 20 minutes. Once done, let it cool before serving.
  • Once the meat mixture has cooled down, prepare the tomato sauce. Blend canned tomatoes with their juice in a food processor until smooth. In a large skillet over medium heat, warm 2 tablespoons of extra virgin olive oil. Sauté garlic and chopped onion until soft. Mix in the pureed tomato, 1 teaspoon of salt, and 1 teaspoon of pepper. Cook for 5 to 10 minutes until thickened. Finally, add four chopped basil leaves and cook for an additional minute.
  • Lower oven temperature to 350 degrees F (175 degrees C). Fill pasta shells with 2 to 3 tablespoons of the cooled meat mixture. Arrange filled shells in a 9 x 13 baking dish. Cover with tomato sauce and bake for 20 minutes, until sauce is bubbly.

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