Grilled Veal Cannellonis
Instructions
Preparing the tomato sauce
In a saucepan, heat olive oil. Sauté onion and garlic for 3 minutes. Add crushed tomatoes, tomato concentrate, oregano, sugar, salt, and pepper. Simmer at low heat for 15 to 20 minutes, then blend slightly if you prefer a smoother texture.
Preparing the veal filling
In a skillet, heat olive oil and sauté onion and garlic until tender. Add ground veal and cook until well browned. Season with salt and pepper. Let cool slightly, then mix with egg, Parmesan, ricotta, breadcrumbs, nutmeg, and optional parsley. Mix well until homogeneous.
Filling the cannelloni
If using dried cannelloni, you can stuff them without pre-cooking (they will cook in the oven). Otherwise, cook according to package instructions. Stuff each cannelloni tube with the filling using a pastry bag or small spoon.
Assembly of the dish
Preheat oven to 180°C (350°F). Spread a thin layer of tomato sauce at the bottom of a baking dish. Arrange stuffed cannelloni next to each other. Cover with remaining tomato sauce. Sprinkle with mozzarella and Parmesan.
Cooking
Cover the dish with aluminum foil. Bake for 30 minutes, then remove the foil and continue baking for an additional 15 minutes to brown.
Our Tips
Chef's tips for making this recipe
Quick Version: Use fresh cannelloni or large lasagna sheets rolled.
More Creamy: Add a touch of béchamel on top before baking.
Gluten-Free: Choose gluten-free cannelloni available in the grocery store.
Vegetables: Incorporate spinach or grated zucchini into the filling for a more vegetarian version.
Serving Suggestions
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Frequently Asked Questions
4 questions about this recipe
: Use fresh cannelloni or large lasagna sheets rolled.
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