Visit veal cannelloni are a classic of Italian cuisine, appreciated for their tender, fragrant filling, generously topped with homemade tomato sauce and baked au gratin. More refined than the classic minced meat version, veal cannelloni offer a fine texture and delicate flavor that will seduce the most discerning palates.
This friendly, comforting dish is perfect for a Sunday get-together with family or a meal with friends. It can be prepared in advance and cooked just before serving, making it an excellent option for entertaining. Discover step-by-step how to make this recipe for veal cannellonigratinée à souhait.
12 tubes cannelloni (dry or fresh)
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
500 g ground veal
1 egg
1/2 cup (50 g) grated Parmesan cheese
1/2 cup (120 ml) ricotta or mascarpone cheese
1/4 cup breadcrumbs
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Chopped fresh parsley (optional)
1 tablespoon olive oil
1 can (796 ml) crushed tomatoes or passata
1 onion, chopped
1 garlic clove
1 tablespoon tomato paste
1 tsp. sugar
1 tsp dried oregano
Salt and pepper
1 cup (100 g) grated mozzarella cheese
1/4 cup grated Parmesan cheese
Heat the olive oil in a saucepan.
Sauté onion and garlic for 3 minutes.
Add crushed tomatoes, tomato paste, oregano, sugar, salt and pepper.
Simmer over low heat for 15-20 minutes, then blend lightly if you prefer a smoother texture.
Heat the olive oil in a frying pan and sauté the onion and garlic until soft.
Add the ground veal and cook until golden brown. Season with salt and pepper.
Let cool slightly, then mix the veal with the egg, Parmesan, ricotta, breadcrumbs, nutmeg and parsley, if using.
Mix well to obtain a homogeneous filling.
If you're using dry cannelloni, you can stuff them without pre-cooking (they'll cook in the sauce in the oven). Otherwise, pre-cook them according to package instructions.
Fill each cannelloni tube with the filling using a piping bag or small spoon.
Preheat oven to 180°C (350°F).
Spread a thin layer of tomato sauce in the bottom of an ovenproof dish.
Arrange the stuffed cannelloni side by side.
Drizzle with remaining tomato sauce.
Sprinkle with mozzarella and Parmesan.
Cover the dish with aluminum foil.
Bake for 30 minutesthen remove the paper and continue cooking 15 extra minutes for gratinating.
Visit veal cannelloni au gratin are a true celebration of Italian cuisine: a dish rich in flavor, tender to the core and gratinated to perfection. Easy to prepare, these cannelloni are always a sensation at the table. Don't hesitate to personalize them with different spices or cheeses to create your own version. One thing's for sure: this dish will become a staple of your home-cooked meals.
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Express version Use fresh cannelloni or large rolled lasagne sheets.
Creamier Add a touch of béchamel sauce on top before browning.
Gluten-free Choose gluten-free cannelloni available in grocery stores.
Vegetables For a more plant-based version, add grated spinach or zucchini to the stuffing.
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12 tubes cannelloni (dry or fresh)
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
500 g ground veal
1 egg
1/2 cup (50 g) grated Parmesan cheese
1/2 cup (120 ml) ricotta or mascarpone cheese
1/4 cup breadcrumbs
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Chopped fresh parsley (optional)
1 tablespoon olive oil
1 can (796 ml) crushed tomatoes or passata
1 onion, chopped
1 garlic clove
1 tablespoon tomato paste
1 tsp. sugar
1 tsp dried oregano
Salt and pepper
1 cup (100 g) grated mozzarella cheese
1/4 cup grated Parmesan cheese
Heat the olive oil in a saucepan.
Sauté onion and garlic for 3 minutes.
Add crushed tomatoes, tomato paste, oregano, sugar, salt and pepper.
Simmer over low heat for 15-20 minutes, then blend lightly if you prefer a smoother texture.
Heat the olive oil in a frying pan and sauté the onion and garlic until soft.
Add the ground veal and cook until golden brown. Season with salt and pepper.
Let cool slightly, then mix the veal with the egg, Parmesan, ricotta, breadcrumbs, nutmeg and parsley, if using.
Mix well to obtain a homogeneous filling.
If you're using dry cannelloni, you can stuff them without pre-cooking (they'll cook in the sauce in the oven). Otherwise, pre-cook them according to package instructions.
Fill each cannelloni tube with the filling using a piping bag or small spoon.
Preheat oven to 180°C (350°F).
Spread a thin layer of tomato sauce in the bottom of an ovenproof dish.
Arrange the stuffed cannelloni side by side.
Drizzle with remaining tomato sauce.
Sprinkle with mozzarella and Parmesan.
Cover the dish with aluminum foil.
Bake for 30 minutesthen remove the paper and continue cooking 15 extra minutes for gratinating.
