Veal Cannelloni with Bechamel (baked on the grill!)
From luisascatering 12 years ago
- 1 hour bake time to make
- Serves 4
The last 2 days in the SF bay area have been CRAZY HOT. I had planned on making cannelloni but had not planned on this weather! I was curious if anyone had ever baked pasta on their gas grill before and found some peeps online that had made lasagnas. Read more Indirect heat was the trick and it came out PERFECT! See less
Ingredients
- 1 box "no boil" dried cannelloni pasta (you can use fresh pasta too!) shopping list
- for the filling: shopping list
- 3 tablespoons olive oil shopping list
- 1/2 small vidalia onion shopping list
- 1 garlic clove, minced shopping list
- a handful chopped mushrooms (any kind) shopping list
- 1 lb. ground veal (or chicken/turkey) shopping list
- 1 lbs, fresh baby spinach, cooked, excess liquid squeezed out, chopped shopping list
- 4 oz. mascarpone shopping list
- a few basil leaves, torn shopping list
- 1 teaspoon fresh thyme, finely chopped shopping list
- 2 tablespoons freshly grated parmigiano reggiano shopping list
- freshly grated nutmeg, white pepper, kosher salt - to taste shopping list
- for bechamel sauce: shopping list
- 2 tablespoons unsalted butter shopping list
- 2 tablespoons all-purpose flour shopping list
- 2 cups milk (I used 2%) shopping list
- 1/2 cup heavy cream shopping list
- freshly grated nutmeg, white pepper, kosher salt - to taste shopping list
- topping: shopping list
- 1/4 cup freshly grated parmigiano reggiano shopping list
- chopped fresh parsley, for garnish shopping list
How to make it
- Saute onions, garlic and mushrooms in oil. Add veal and brown. Season. Add spinach, herbs and mascarpone. Season again. See aside while you have the sauce.
- In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Slowly add the milk and cream, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt, white pepper and nutmeg, and set aside until ready to use. See Photo
- Lightly grease a 9 by 13-inch aluminum baking dish with olive oil. Ladle a bit of the bechamel sauce into the pan to cover the bottom.
- Fill each cannelloni with filling. Repeat with remaining filling and pasta tubes See Photo. Pour the reserved bechamel sauce over the cannelloni, making sure to cover the pasta completely See Photo. Sprinkle with parmigiano-reggiano. Tightly seal pan with foil (very important to keep moisture in).
- Bake the cannelloni:
- You can bake the assembled cannelloni on the grill or in your oven. If you bake it on the grill, be certain to use indirect heat, to cover the cannelloni
- tightly, and not to exceed 375 degrees. Keep the hood closed. Bake covered for about one hour, until it has reached an internal temperature of 155 degrees. Then uncover and continue baking until the edges and top are slightly browned.
- Cool cannelloni for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.
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