Veal Cannelloni

Ingredients: (for the filling)

½ lb ground beef 

½ lb ground pork 

OR 

1 lb ground veal 

½ cup tomato juice 

3 tsp lemon rind 

Nutmeg and cinnamon

1/8 cup bread crumbs 

¼ cup parmesan cheese 

1 egg 

¼ cup cooked spinach, chopped

Salt & pepper 

1-2 cups of grated Mozzarella cheese 

1 jar of your favorite tomato sauce (Michael's of Brooklyn is excellent, or Rao)

1/4 - 1/2 cup of parmesan cheese for topping

Directions: 

Cook the meat over medium heat.  Drain the fat.  Add ½ cup of tomato juice and simmer on low heat for 15 minutes stirring often.  Don’t let it get too dry.  Sprinkle with nutmeg and a pinch of cinnamon. 

Add 3 tsp grated lemon rind.  Cool. 

Then, add the bread crumbs, parmesan cheese, egg, spinach and salt & pepper.  Mix well. 

Boil the pasta (fresh) for 15-20 seconds.  Drain, pat dry and cool.  If you are using packaged cannelloni or lasagna noodles, follow the package directions.  Cook & cool. 

To assemble, put the filling on the pasta and roll up.  Spread some tomato sauce on the bottom of a baking dish. 8 x 12 pyrex or baking pan works well. Place the cannelloni on top of the sauce, seam side down, and sprinkle with mozzarella cheese, then more tomato sauce and parmesan cheese.  Cover and bake 20-25 minutes at 350F till heated through.  Let stand 5 minutes before serving.