Veal and Spinach Cannelloni with Bechamel
Italian-American comfort classic featuring tender pasta rolls stuffed with seasoned ground veal, sausage, and spinach bound with creamy bechamel and topped with melted parmigiano-reggiano. Rich, warming, and perfect for Sunday dinners or special occasions. This version captures the indulgent, homestyle preparation popularized in classic Italian-American cuisine.
Ingredients
- 4 cup bechamel saucericotta mixture1:1sauceadds dairy
lighter option
- 1 lb ground vealground beef1:1meat
leaner result
- 8 ounce Italian sausage
- 1 teaspoon garlic, minced
- 20 ounce spinach, frozen chopped cooked drained
- 1 ½ lb lasagna sheets, fresh cut into 4-inch squares
- 1 ½ cup parmigiano-reggiano cheese, separatedPecorino Romano1:1cheeseeggs-free
sharper bite removes:parmigiano-reggiano adds:Pecorino Romano
- butter, for baking dishes
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Heat large skillet over medium heat.
- 2
Add veal, sausage, and garlic; cook stirring frequently until no pink remains.
- 3
Tilt pan and spoon off excess fat.
- 4
Stir in spinach and one cup bechamel sauce; season with salt and pepper to taste.
- 5
Remove from heat, cool slightly, then stir in one cup parmigiano-reggiano.
- 6
Cook pasta until slightly underdone; transfer to cold water until cool enough to handle, then lay flat on lint-free towel.
- 7
Preheat oven to 350 degrees; butter two baking dishes.
- 8
Spread thin layer of sauce over bottom of baking dishes.
- 9
Spread filling over each pasta square leaving half-inch border on one side; starting at opposite side, loosely roll and place seam-side down in dishes.
- 10
Spoon remaining sauce over pasta.
- 11
Sprinkle with remaining cheese.
- 12
Bake until sauce bubbles and top is golden brown.
Tips
Cool filling before adding cheese to prevent clumping; loosely roll pasta to prevent splitting during baking.
Use fresh lasagna sheets which are pliable; dried sheets need longer soaking or cooking.
Assemble on day ahead: cover tightly with plastic wrap and refrigerate, then bake 35-40 minutes instead of 30.
Good to Know
Cover assembled unbaked cannelloni with plastic wrap; refrigerate up to 1 day. Do not freeze before baking.
Assemble completely and refrigerate covered up to 1 day; add 5-10 minutes to baking time.
Serve hot directly from baking dish. Accompaniments: simple green salad, crusty bread, red wine.
Common Mistakes
Do not overfill pasta to avoid tearing or unrolling during baking.
Do not use fully cooked pasta; cook until slightly underdone to prevent mushiness.
Do not skip cooling filling before adding cheese to avoid lumps.
Do not cover with foil during baking or top will not brown.
Substitutions
sharper bite removes:parmigiano-reggiano adds:Pecorino Romano
Full guide →lighter option
FAQ
Can I make this vegetarian?
Remove veal and sausage; increase spinach to 28 ounces and add one cup ricotta or cooked mushrooms to filling. Add 2 teaspoons Italian seasoning for depth.
What if my sauce is too thick?
Whisk in milk or pasta water one tablespoon at a time until reaching pourable consistency. Sauce thickens as it cooks.
How long can assembled cannelloni keep refrigerated?
Up to 1 day covered. Bake from cold, adding 5-10 minutes to cooking time until sauce bubbles throughout and edges are golden.