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Cannelloni Florentine

SUBMITTED BY: LADYNOCTURNE

"A delicious dish of veal stuffed cannelloni in a quick marinara sauce."

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USMETRIC

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside.
Preheat oven to 500 degrees F (260 degrees C). In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).
Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.
While meat mixture is cooling enough to handle, make tomato sauce. Puree canned tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.
Reduce oven temperature to 350 degrees F (175 degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.

Reviewed on Aug. 10, 2005 by motherteresa

Amazing recipe... I couldn't find cannelloni so I used manicotti, which was just as good. I... MORE

Reviewed on Apr. 24, 2006 by ELIZABETH101

This was great, I used the over all idea but made some changes - used chicken mince (half a... MORE

Reviewed on Oct. 6, 2007 by tinkrbell29

I started making this recipe a couple of years ago. My ex husband and I were at Spaghetti... MORE

Reviewed on Nov. 30, 2007 by jeanninec1976

Great recipe. I had to muck with it a bit, but only because my family eats low-carb. So, I... MORE

Reviewed on Jun. 26, 2007 by lamski

yummy - would make it again. MORE