Baked Cheese Cannelloni In Meat Sauce

Preparation

For the Meat Sauce

·         Heat the olive oil in a large pot

·         Add the ground veal and onion – stir until browned

·         Add the shredded carrot and garlic – stir for 2 minutes

·         Add the wine, simmer until reduced

·         Stir in the tomato sauce recipe – simmer for about 30 minutes

·         Thicken if required – let cool and put aside until cannelloni ready

For the Cheese Filling

·         In a large bowl mix in the ricotta, mixed cheeses, eggs, and spinach

·         Add the basil, oregano, garlic, and nutmeg – stir in thoroughly

·         Season to taste with the salt and pepper and set aside

To assemble

·         Preheat oven to 375 degrees

·         Spread half of the meat sauce evenly on the bottom of a rectangular casserole

·         Put the cheese filling into a pastry bag – or a large zip lock bag, snip off a corner

·         Pipe the filling along the centre of a pasta strip about a foot long

·         Roll up the pasta over the filling, creating a cannelloni tube

·         Cut the tube into 2 pieces and place on top of the sauce in the casserole dish

·         Repeat with remaining pasta and cheese filling

·         Top the cannelloni with the remaining sauce and smooth over evenly

·         Sprinkle the remaining cheese over the top of the casserole

·         Bake for 30 minutes until top golden brown

·         Let cool and serve