Ingredients
- 8 cannelloni tubes
- 3 cup (750 mL) mozzarella, grated
- Sauce:
- 1 tbsp (15 mL) butter
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 can (14 oz; 398 mL) tomato sauce, Hunt's brand
- 1 can (10 oz; 284 mL) tomato, basil and oregano soup, Campbells brand
- 3/4 cup (190 mL) water
- 1 tsp (5 mL) sugar
- 1/4 cup (65 mL) Parmesan cheese, grated
- 1 cup (250 mL) 15% cream
- Salt, to taste
- Pepper, to taste
- Filling:
- Butter, for cooking
- Olive oil, for cooking
- 2 lb (900 g) ground veal
- 1 onion, finely chopped
- Salt
- Pepper
- 3 tbsp (45 mL) Italian bread crumbs
- 3 tbsp (45 mL) Parmesan cheese, grated
Steps
-
Cook the cannelloni according to package instructions. Drain. Set aside.
Meanwhile, prepare the rosé sauce and the filling. -
Rosé sauce: In the butter, brown the onion for a few minutes.
Add the garlic. Stir. -
Add the tomato sauce, the tomato soup and water. Let simmer for a few minutes.
Add the cheese. Stir.
Finally, add the desired amount of cream in a steady stream, stirring well. -
Filling: In 1 tbsp (15 mL) of butter and a bit of oil, brown the chopped onion.
Once the onion is well cooked, add the garlic avoiding cooking it too much. - Add the ground veal. Cook until it loses its pink colour.
- Salt, pepper and let simmer 10 minutes.
- Add 3/4 cup (190 mL) rosé sauce, 3 tbsp (45 mL) bread crumbs and 3 tbsp (45 mL) Parmesan.
- Stuff the cannelloni tubes.
- Take a 9x13 (3 L) dish and put a bit of sauce across the bottom. Arrange the stuffed cannelloni one tube next to the other.
- Pour the rest of the sauce over top and sprinkle with the mozzarella. Brown in the oven.
