Cannelloni au gratin with veal, spinach, feta, and ricotta

Savory recipes Spring Summer 1+ hour Medium difficulty Plat à four

Prep time

45 minutes

Cooking time

1 hour

Serves

4 people

Spinach: remove the stems, wash and chop the leaves
Sweat the spinach in a frying pan with some melted butter for a few minutes, then season
Chop then dry-roast the pine nuts in a frying pan
Brown the ground veal in a frying pan over high heat, then let cool
Remove the pan from the heat, then add the pine nuts, diced feta cheese, spinach, and ricotta (save some pine nuts and feta for later). Season as needed
Cook the cannelloni for a few minutes in a pot of boiling water, then let them cool in some cold water
Drain the pasta thoroughly on some paper towel, then use a pastry bag to stuff the shells with the filling
Arrange the cannelloni in an oven-safe dish over some tomato coulis
Top with the remaining tomato coulis, pine nuts, and diced feta. Sprinkle with Parmesan cheese
Bake at 180°C (356°F) for 40 minutes
Remove from the oven, serve, and enjoy!