Cannelloni with Arrabbiata Sauce
Presented by:
- Serves 4
- Prep time 30 minutes
- Cook time 40 minutes
Nutrition facts
Per serving: Calories 845, Protein 41 g, Fat 33 g, Carbohydrates 96 g, Fibre 7 g, Iron 6 mg, Calcium 309 mg, Sodium 1,575 mg
Cannelloni with Arrabbiata Sauce
Ingredients
For the cannelloni:
8 fresh lasagna noodles
30 ml (2 tbsp) butter
450 g (1 lb) semi-lean ground veal
1 onion, chopped
10 ml (2 tsp) garlic, chopped
500 ml (2 cups) baby spinach
1 pinch of nutmeg
Salt and pepper to taste
250 ml (1 cup) shredded mozzarella cheese
For the arrabbiata sauce:
15 ml (1 tbsp) butter
1/2 onion, chopped
1 can (540 ml) of diced tomatoes
375 ml (1 1/2 cup) tomato juice
60 ml (1/4 cup) tomato paste
1 pouch (30 g) El-Ma-Mia Expressto! Seasoning for Arrabbiata Sauce
Salt and pepper to taste
Preparation
- Preheat the oven to 180 °C (350 °F).
- In a pot of boiling salted water, cook the noodles until they are al dente. Drain.
- In the same pot and on medium heat, melt the butter for the arrabbiata sauce. Add the chopped onion and cook for 3 to 4 minutes.
- Add the remaining ingredients for the arrabbiata sauce into the pot and mix well. Bring to a boil. Reduce heat and let simmer for 10 to 12 minutes.
- Meanwhile, melt the butter for the cannelloni in a pan on medium heat. Cook the veal, onion and garlic for 5 to 7 minutes, breaking up the ground meat with a wooden spoon. Cook until the meat is completely done and that most of the liquid has evaporated.
- Add the baby spinach and nutmeg. Add salt and pepper and stir well. Remove from heat and let cool.
- At the bottom of each noodle, add some of the veal mix. Roll the noodle tightly
- Pour approximately half the sauce in a baking dish. Place the cannelloni on top, with the seam side down. Add the remaining sauce and then the mozzarella.
- Bake in the oven for 20 à 25 minutes.
- Turn your oven to “Broil” and cook for 2 to 3 minutes.
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