Cannelloni or Stuffed Shells with Veal and Sweet Sausage Recipe ...

Get this all-star, easy-to-follow Cannelloni or Stuffed Shells with Veal and Sweet Sausage recipe from Rachael Ray

Directions Watch how to make this recipe. Bring a large pot of water to a boil.Meanwhile, heat the EVOO in a large skillet over medium-high heat. Brown the sausage and crumble to very small...


Ingredients

  • 2 tablespoons EVOO
  • 8 ounces sweet Italian sausage meat with fennel
  • 12 ounces ground veal
  • About 2 tablespoons fresh sage leaves, thinly sliced
  • 2 to 3 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • Salt and freshly ground black pepper
  • One 10- to 12-ounce package chopped frozen organic spinach, defrosted and wrung dry in kitchen towel
  • 1/3 cup dry white wine
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • Freshly grated nutmeg
  • 2 egg yolks, lightly beaten
  • 1 1/2 cups grated fontina cheese, such as Fontina Val d'Aosta
  • 1 cup freshly grated Parmigiano-Reggiano
  • 12 cannelloni dried pasta or 18 large pasta shells

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