Veal Cannelloni with Four Cheese Sauce

Makes: 4 servings
Preparation time: 20 minutes
Cooking time: 45 minutes

Veal Cannelloni with Four Cheese Sauce

  • Ingredients

    • 1 jar Rao's Four Cheese Sauce
    • 1 lb ground veal
    • 1 large French shallot, finely chopped 1 clove garlic, minced
    • 1 whole egg, beaten
    • 2 tbsp (60 ml) grated Parmesan cheese
    • 1/2 cup (125 ml) fresh parsley, chopped
    • Salt and pepper 
    • 15ml (1 tbsp) olive oil
    • 14 cannelloni tubes (ready to cook)
    • 150g (1 cup) grated cheese (mozzarella or Italian blend)

  • Directions

    1. Preheat the oven to 350°F (180°C). 
    2. In a large bowl, combine the ground veal, finely chopped shallot, chopped garlic, egg, grated Parmesan cheese, parsley, and 160 ml (2/3 cup) Rao's Four Cheese Sauce. Mix and season everything. 
    3. Stuff the cannelloni tubes with the raw mixture using a piping bag or a small spoon. 
    4. Oil an ovenproof dish. Pour a little Rao's Four Cheese Sauce into the bottom of the dish. Arrange the stuffed cannelloni in the dish. Coat generously with the remaining sauce. Sprinkle with grated cheese. 
    5. Cover the dish with aluminum foil to prevent drying out. Bake for 35 to 40 minutes, until the meat is cooked through and the cheese has melted. At the end of cooking, remove the aluminum foil and bake for an additional 5 to 10 minutes to brown the cheese.
    6. Let rest for 5 minutes before serving.

Tips and tricks

For even and thorough cooking, make sure the cannelloni is completely covered with sauce. 

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