No Italian American holiday is complete without a tray of homemade cannelloni
Half pound each of ground veal and turkey
8 oz fresh ricotta cheese
2 cups grated Parmesan cheese
Bunch of fresh spinach
Salt & pepper to taste
2 packets of Cannelloni shells – oven ready preferred, otherwise boil and drain.
Brown veal and turkey and drain excess fat. Add spinach and cook until limo. Add salt & pepper. Let mixture cool in a bowl, 30 minutes or so. Add ricotta cheese and sprinkle in a cup of parmesan cheese. Filling is now ready to stuff shells. Place filled shells in a two-inch baking pan. Pour sauce over, not too much! Sprinkle with remaining Parmesan. Cover in foil and bake in oven at 375 F for 20 minutes to half an hour.
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