Cannelloni Florentine
Total Time
2 Hours 40 Minutes
Servings
4
Ingredients
- 1 (8 ounce) package cannelloni pasta
- 8 ounces ground veal
- 2 carrots, chopped
- 1/2 stalk celery, chopped
- 1/2 yellow onion, chopped
- 10 ounces spinach, rinsed and chopped
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 cup double cream
- 1 cup roma (plum) tomatoes, diced
- 1/2 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 finely chopped garlic
- 1 onion, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 leaves fresh basil, chopped
Instructions
- 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 260°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 200°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 fresh 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. Sauté 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 175°C. Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour fresh tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.
