We’ve fallen head over heels for Italian classics and our veal cannelloni recipe brings that cozy charm right to your kitchen. Hailing from Italy’s pasta-loving regions this dish features tender veal-stuffed tubes baked to perfection offering a hearty twist on tradition that’s sure to impress.
What we love most is how simple ingredients transform into a comforting meal everyone craves. Whether you’re hosting a gathering or enjoying a quiet night in our easy-to-follow guide ensures you create this flavorful favorite with confidence.
Ingredients
In our Veal Cannelloni recipe, we focus on high-quality, simple ingredients that capture the essence of Italian tradition. We’ve organized them below in the order they’re used, from preparing the filling to assembling and baking the dish. This ensures a smooth cooking process while highlighting key flavors and textures.
For the Filling
- 1 pound ground veal: We suggest using fresh, lean veal for its tender, juicy texture—brown it first to enhance flavor.
- 1 medium onion, finely chopped: Adds a sweet, aromatic base; chop it just before cooking to preserve crunch.
- 2 cloves garlic, minced: Provides a pungent, savory kick—mince these right before use for maximum freshness.
- 2 cups fresh spinach, chopped: Offers a vibrant, earthy note; wash and chop it in advance to wilt easily.
- 1 cup ricotta cheese: Choose whole-milk ricotta for its creamy, smooth consistency, which binds the filling perfectly.
- ½ cup grated Parmesan cheese: Use aged Parmesan for a nutty, salty depth that elevates the veal.
- 1 large egg: Acts as a binder; beat it lightly before mixing to ensure even incorporation.
- 1 teaspoon dried oregano: Infuses herbal warmth; we recommend Italian varieties for authentic taste.
- Salt and black pepper to taste: Season generously—start with ½ teaspoon salt and adjust based on veal’s inherent flavors.
For the Pasta and Assembly
- 12 cannelloni tubes or 12 fresh pasta sheets: Opt for dried tubes if using; cook them al dente as per package instructions to avoid sogginess.
- 2 cups marinara sauce: Homemade or store-bought; we prefer a simple tomato-based sauce simmered with garlic for balanced acidity.
For Topping and Baking
- 1 cup shredded mozzarella cheese: Melts into a gooey, golden layer; select low-moisture for the best bake.
- 2 tablespoons olive oil: Drizzle over the top for a crisp finish—extra-virgin adds a fruity note.
This selection of ingredients makes our Veal Cannelloni not only straightforward to prepare but also rich in sensory appeal, from the savory filling to the bubbling cheese topping.
Instructions
Now that we have gathered our high-quality ingredients, we’re excited to guide you through the step-by-step process of preparing our flavorful veal cannelloni. Let’s transform these simple components into a comforting Italian classic that’s sure to impress.
Prep the Ingredients
Before we start cooking, proper preparation ensures everything flows smoothly. Begin by finely chopping 1 medium onion and mincing 3 garlic cloves to release their aromatic essence. Wash and roughly chop 2 cups of fresh spinach, then in a separate bowl, combine 1 cup ricotta cheese, 1/2 cup grated Parmesan, 1 large egg, 1 teaspoon dried oregano, and salt and pepper to taste for the filling mixture—mix until smooth for a creamy texture. Measure out 1 pound lean ground veal and set aside. For the pasta, have ready 12 cannelloni tubes or fresh pasta sheets, along with 2 cups marinara sauce, 1 cup shredded mozzarella, and a drizzle of olive oil. This step sets the stage for efficient assembly and enhances the dish’s rich, savory flavors.
Cook the Veal Filling
Next, we focus on creating the hearty filling that forms the heart of our veal cannelloni. Heat 2 tablespoons olive oil in a large skillet over medium heat, then add the chopped onion and minced garlic—sauté for 2-3 minutes until they turn golden and release a fragrant aroma that fills the kitchen. Add the ground veal, breaking it up with a spoon, and cook for 5-7 minutes until browned and fully cooked through, ensuring no pink remains for food safety. Stir in the chopped spinach and cook for another 2 minutes until it wilts and blends seamlessly, then remove from heat and fold in the ricotta-Parmesan mixture. The result is a moist, flavorful filling with a perfect balance of tender veal and fresh herbs, ready to elevate your pasta.
Prepare the Sauce
A simple yet vibrant sauce ties everything together in our veal cannelloni. In a medium saucepan, heat 2 cups marinara sauce over low heat for 5 minutes, stirring occasionally to prevent sticking and enhance its robust tomato flavors. If desired, add 1 teaspoon dried oregano and a pinch of salt for extra depth—simmer until the sauce thickens slightly and develops a rich, glossy appearance. This step infuses the sauce with warmth and allows its tangy notes to complement the veal filling, creating a harmonious base that makes every bite irresistible.
Assemble the Cannelloni
With our components prepped, it’s time to assemble the dish for that signature baked texture. Spread 1/2 cup of the prepared marinara sauce evenly across the bottom of a 9×13-inch baking dish to prevent sticking and add moisture. Using a spoon or piping bag, carefully stuff each cannelloni tube with the veal filling—aim for about 2-3 tablespoons per tube to ensure they’re plump but not overflowing. Arrange the filled tubes in a single layer in the dish, then top with the remaining marinara sauce and sprinkle 1 cup shredded mozzarella over the top for a golden, bubbly crust. Drizzle with a little olive oil for added richness, resulting in a visually appealing dish with layers of tender pasta and savory filling.
Bake the Dish
Finally, we bake our veal cannelloni to achieve that perfectly melted, crispy finish. Preheat your oven to 375°F (190°C) and cover the baking dish with foil to lock in moisture. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is golden brown and the cheese bubbles enticingly, filling your kitchen with an irresistible aroma of herbs and melted cheese. Let it rest for 5 minutes before serving to allow the flavors to meld, delivering a dish that’s tender on the inside and delightfully crisp on the outside.
Required Tools and Equipment
To seamlessly transition from preparing our veal cannelloni filling and assembly as detailed earlier, we rely on a selection of essential tools and equipment that ensure precision and efficiency in the kitchen. These items help us achieve the perfect texture and flavor, from chopping fresh ingredients to baking the dish to golden perfection.
Prep Tools
For the initial stages of chopping and mixing, we recommend the following:
- Knife: A sharp chef’s knife for finely chopping onions, garlic, and spinach, ensuring even sizes for uniform cooking.
- Cutting board: A sturdy wooden or plastic board to provide a safe surface for all prep work, minimizing mess and protecting countertops.
- Measuring cups and spoons: Essential for accurately measuring ingredients like ricotta cheese and spices, guaranteeing the filling’s balanced flavors.
Cooking Tools
When cooking the veal filling and marinara sauce, these tools make the process straightforward and effective:
- Skillet or frying pan: A non-stick skillet with a 12-inch diameter for browning the ground veal and vegetables over medium heat, allowing for even heat distribution and easy stirring.
- Saucepan: A medium-sized saucepan for simmering the marinara sauce, helping us develop rich, vibrant flavors without splatters.
- Mixing bowls: At least two medium bowls for combining the filling ingredients, such as mixing ricotta, Parmesan, and egg for a smooth, cohesive blend.
Baking and Assembly Tools
For assembling and baking our veal cannelloni to achieve that crispy, golden finish, these are indispensable:
- Baking dish: A 9×13-inch rectangular dish for arranging the filled cannelloni tubes, ensuring they bake evenly with the sauce and cheese.
- Spatula or wooden spoon: Ideal for gently filling the cannelloni tubes and spreading sauce, preventing tears in the pasta.
- Oven: A standard kitchen oven preheated to 375°F for baking, which delivers the tender, flavorful results we aim for in this Italian classic.
By using these tools, we streamline the entire process, making our veal cannelloni recipe not only delicious but also enjoyable to prepare.
Make-Ahead Instructions
To make our veal cannelloni recipe even more convenient for busy schedules we often encounter in the kitchen our make-ahead strategies help you prepare components in advance without compromising the dish’s tender texture and rich flavors. This approach allows you to focus on assembly and baking when you’re ready to serve ensuring a stress-free experience that highlights the comforting essence of Italian-inspired cuisine.
Preparing the Filling Ahead
We suggest making the veal filling up to 2 days in advance to save time on the day of serving. Start by cooking the ground veal with finely chopped onion garlic and spinach as outlined in our step-by-step guide. Once cooled transfer the mixture to an airtight container and refrigerate it. This step preserves the filling’s savory aroma and moist consistency making it easier to stuff the cannelloni tubes later.
Making the Sauce in Advance
Our marinara sauce can be prepared up to 3 days ahead adding depth to the flavors that develop over time. Simmer the sauce with your choice of tomatoes herbs and seasonings then let it cool completely before storing in a sealed jar or container in the refrigerator. When you’re ready to use it simply reheat gently on the stove to restore its vibrant taste and smooth texture enhancing the overall harmony of the veal cannelloni.
Assembling the Dish Early
For ultimate convenience we recommend assembling the entire veal cannelloni dish up to 1 day before baking. Fill the cannelloni tubes with the prepared filling arrange them in a baking dish and top with marinara sauce and shredded cheese. Cover tightly with plastic wrap or foil and refrigerate. This method keeps the pasta tubes tender while allowing the flavors to meld resulting in a golden-baked masterpiece that impresses with its crispy exterior and succulent filling.
Storage and Reheating Tips
To maintain optimal quality here’s how we handle storage times and methods in a simple table:
| Component | Make-Ahead Time | Storage Method | Reheating Instructions |
|---|---|---|---|
| Veal Filling | Up to 2 days | Airtight container in fridge | Reheat in skillet over medium heat until warm |
| Marinara Sauce | Up to 3 days | Sealed jar or container in fridge | Gently warm on stovetop or in microwave |
| Assembled Dish | Up to 1 day | Covered baking dish in fridge | Bake directly from fridge adding 5-10 minutes to cook time |
By following these steps we ensure your veal cannelloni remains fresh and full of authentic Italian flair ready to delight your family or guests at a moment’s notice.
Conclusion
We’ve shared our favorite veal cannelloni recipe that’s simple yet full of authentic Italian flavors. It’s perfect for creating memorable meals that bring us together around the table.
As cooking enthusiasts, we’re confident you’ll enjoy tweaking this dish to make it your own, turning everyday ingredients into something truly special.
Frequently Asked Questions
What is veal cannelloni?
Veal cannelloni is a classic Italian dish featuring pasta tubes stuffed with a savory veal filling, baked to perfection. Originating from Italy’s pasta-loving regions, it offers a comforting meal with tender veal, cheese, and marinara sauce, ideal for family gatherings or cozy dinners.
What ingredients are needed for veal cannelloni?
For veal cannelloni, you’ll need fresh ground veal, chopped onion, garlic, spinach, ricotta and Parmesan cheeses, an egg, oregano, cannelloni tubes or pasta sheets, marinara sauce, shredded mozzarella, and olive oil. These simple, high-quality ingredients ensure a flavorful, easy-to-prepare dish.
How do I prepare veal cannelloni?
Start by prepping and mixing the veal filling, then cook it in a skillet. Prepare marinara sauce separately. Stuff the cannelloni tubes, arrange in a baking dish with sauce and cheese, and bake at 375°F until golden and bubbly. This step-by-step process takes about 1-1.5 hours total.
What tools are required to make this recipe?
You’ll need a sharp chef’s knife and cutting board for prep, measuring cups and spoons, a non-stick skillet and saucepan for cooking, mixing bowls for the filling, and a 9×13-inch baking dish with a spatula for assembly. Preheat your oven to 375°F for baking.
Can I make veal cannelloni ahead of time?
Yes, prepare the veal filling up to 2 days in advance and store in an airtight container. Marinara sauce can be made 3 days ahead. Assemble the full dish a day before baking to let flavors meld, then bake when ready for a convenient, fresh meal.
How should I store and reheat veal cannelloni?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, bake covered at 350°F until warmed through, or microwave individual portions. This keeps the dish tender and flavorful for later enjoyment.