Ingredients
12 cannelloni
750 ml (3 cups) tomato sauce of your choice
450 g (1 lb) ground grain-fed veal
1 egg
15 ml (1 tbsp) fresh parsley
150 g (5 oz) fresh herbed goat cheese
5 ml (1 tsp) freshly chopped oregano
5 ml (1 tsp) green pepper
salt to taste
Preparation
Cook cannelloni according to the instructions on the package, cool and reserve. Alternatively, use pre-cooked cannelloni.
Mix the meat with all other ingredients except the tomato sauce.
Using a pastry bag and cannelloni sized pastry tube, fill the pasta with the meat and cheese mixture.
Place the cannelloni in a lightly buttered gratin-pan.
Cover with the tomato sauce of your choice and bake at 180°C (350°F) for approximately 20 minutes. If you are using pre-cooked cannelloni, cover tightly with aluminium foil and bake for 30 minutes. Uncover and return to oven for 15 minutes.
Let sit for 5 minutes before serving.
Alternative: sprinkle with goat cheddar or medium strong grated cheddar and let brown.
Recipe courtesy of André-Paul Moreau, reputed chef and ardent ambassador of the regional products of Quebec
