Name: Donatello Italian Restaurants Cannelloni Donatello Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 sheets Fresh pasta sheets; 500 g Ground veal; 200 g Mozzarella cheese, shredded; 2 tbs Olive oil; 1 medium Onion, finely chopped; 2 cloves Garlic cloves, minced; 1 tsp Salt; 1 tsp Black pepper; 1 tbs Fresh basil, chopped; 400 ml Besciamella sauce; 400 ml Tomato sauce; 50 g Parmesan cheese, grated

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Rolled fresh pasta stuffed with veal, mozzarella, glazed with besciamella and tomato sauce

In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Add ground veal, salt, pepper, and basil. Cook until the veal is browned. Remove from heat and let cool. Stir in shredded mozzarella.

Prepare the Filling

Preheat your oven to 180°C (350°F). Lay out the fresh pasta sheets. Place about 2 tablespoons of the veal and mozzarella mixture at one end of each sheet. Roll the pasta tightly to form a tube and place in a baking dish.

Assemble Cannelloni

Pour the besciamella sauce over the rolled cannelloni, followed by the tomato sauce. Make sure to cover the pasta completely.

Add Sauces

Sprinkle grated Parmesan cheese on top. Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until golden and bubbling.

Bake

Let the cannelloni sit for a few minutes before serving. Garnish with additional fresh basil if desired.

Serve

Fresh pasta sheets

Ground veal

Mozzarella cheese, shredded

Olive oil

Onion, finely chopped

Garlic cloves, minced

Salt

Black pepper

Fresh basil, chopped

Besciamella sauce

Tomato sauce

Parmesan cheese, grated

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Make Cannelloni Donatello Recipe in just 1h . Rolled fresh pasta stuffed with veal, mozzarella, glazed with besciamella and tomato sauce

Cannelloni Donatello Recipe

Ingredients

Ingredients for Cannelloni Donatello

Method

Preparation Instructions

Prepare the Filling

Assemble Cannelloni

Add Sauces

Bake

Serve

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