Barilla® Baked Cannelloni with Veal and Spinach

Steps:

Bechamel sauce:

Heat milk in a small saucepan. Bring to boil and remove from heat.

Melt butter in a medium saucepan. Add flour and cook for 2 minutes stirring constantly.

Whisk hot milk into flour mixture. Bring to a simmer, whisking frequently.

Season mixture with salt and pepper to taste; set aside.

Preheat oven to 375. Butter a 13x9 inch baking dish.

Bring a large pot of salted water to a boil. Add spinach and cook 1-2 minutes until wilted; drain, squeeze excess water from spinach and set aside.

Process spinach, veal, half of the Parmigiano cheese and ham in food processor until coarsely chopped; season mixture with salt and white pepper.

Beat eggs in medium bowl. Add spinach mixture to eggs. Mix well.

Bring a large pot of water to a boil. Cook lasagna noodles for 3 minutes. Drain and spread flat on a baking sheet.

Pour 1 cup of the béchamel sauce in prepared baking dish.

. Spoon 2 tablespoons of filling at one end of each lasagna sheet. Roll and place in prepared baking dish.

. Spread remaining béchamel sauce over cannelloni. Drizzle veal stock or demi- glace over sauce. Dot with butter and sprinkle with Parmigiano cheese.

. Bake for 30 minutes. Let rest minutes before serving.

*Demi-glace is a rich brown reduction of meat stock, Madeira or sherry and other ingredients. It is used as a base for many other sauces.