Cannelloni Florentine So Tasty

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Wednesday, May 4, 2011

Cannelloni Florentine

"A scrumptious dish of veal filled cannelloni in a quick marinara sauce."

Ingredients :

1 (eight ounce) package deal cannelloni pasta
8 ounces ground veal
2 carrots, chopped
half of stalk celery, chopped
1/2 yellow onion, chopped
10 oz spinach, rinsed and chopped
1 1/four teaspoons salt
1 1/4 teaspoons ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
1 cup roma (plum) tomatoes, diced
half of cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped sparkling basil
1 (16 ounce) can Italian-style diced tomatoes
2 tablespoons more virgin olive oil
2 cloves garlic, minced
1 onion, chopped
1 teaspoon salt
1 teaspoon floor black pepper
four leaves fresh basil, chopped

Instructions :

Prep : 30M	Cook : 4M	Ready in : 2H40M

Bring a massive pot of lightly salted water to a boil. Add pasta and prepare dinner for 8 to ten mins or till al dente; drain, separate shells, and set apart.
Preheat oven to 500 ranges F (260 levels C). In a nine x 13 baking dish, combine veal, carrots, celery, chopped half of onion and spinach. Stir well. Stir in 1 1/four teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and veggies are tender, 30 to 40 minutes. Stir frequently. If meat starts to smoke, lessen warmness to 400 levels (two hundred ranges C).
Let meat combination cool 15 mins, then process in meals processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and a pair of tablespoons chopped clean basil. Bake 20 minutes more. Remove from oven and let cool.
While meat aggregate is cooling sufficient to address, make tomato sauce. Puree canned tomatoes with their juice in meals processor until clean. In large skillet over medium warmth, warmness 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook five to 10 mins, or till no longer watery. Add 4 chopped basil leaves and cook 1 minute more.
Reduce oven temperature to 350 levels F (a hundred seventy five degrees C). Stuff pasta shells with cooled meat aggregate, 2 to 3 tablespoons per shell. Place shells in easy 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.

Notes :

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