Cannelloni Stuffed with Veal and Herbs

Ingredients

• 8  cannelloni uncooked
• 1 large eggs lightly beaten
• 0.3 cup parsley fresh chopped
• 1 tablespoon sage fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 0.8 pound ground veal lean
• 2 cups béchamel sauce divided
• 2 tablespoons parmesan cheese grated

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Prepare Bchamel Sauce; keep warm.
3. Cook pasta according to package directions, omitting salt and fat; set aside.
4. Combine 1 cup Bchamel Sauce, veal, and next 5 ingredients (veal through egg) in a bowl; stir well.
5. Spoon veal mixture into cooked cannelloni. Arrange stuffed cannelloni into a 13 x 9-inch baking dish coated with cooking spray. Spoon 1 cup Bchamel Sauce over cannelloni. Cover and bake at 350 for 40 minutes. Uncover; sprinkle with 2 tablespoons cheese.
6. Bake an additional 10 minutes or until cheese is golden.