Cannelloni or Stuffed Shells with Veal and Sweet Sausage

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This is a phenomenal recipe! I am a somewhat lazy cook, so I use an already shredded 3 cheese italian blend of parmesan, asiago and romano. I was also lucky enough to find frozen extra fine chopped spinach by Hampton Hills and I can thereby "get" the spinach into my boys' bodies! I do not use the nutmeg and as I said, I'm lazy so I don't even stuff the shells. I've made this recipe three times already and we literally finish nearly all of it with one small serving left. Yes, we're healthy eaters and probably overeat whenever I make this dish!
I truly think the veal makes the dish. Thanks Rachel for sharing!

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This was a great recipe. I subsituted the veal for pork, italian sausgage, and beef. It wa easy and delicioius. I was cooking for 2 so there was alot leftover. Just know you can adjust the recipe. Definitely a recipe to try,

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I have a lunch for a group of friends over the holidays and I'm always looking for something "different" to have. I made this dish a day ahead and refrigerated it. The girls nearly licked their plates clean. All went home with the recipe. It's a wonderful dish that is a pleasure to enjoy. There a several steps to make the dish, but it's well worth the time and effort. I have made it twice over the holiday season and the second time I made it, I substituted the veal with portabello mushroms. It was a hit as well. I froze part of the second effort to have for later. WONDERFUL FLAVORS - TERRIFIC DISH.

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Definitely worth a try. My boyfriend loves this but I think it's a little too rich. I had to use manicotti shells since my store didn't have the cannelloni or big shells. My bechamel sauce came to a boil so the sauce separated a bit but it didn't hurt the taste just the appearance. The filling is really, really good and the wine is a very nice touch. We both think this would be awesome with a tomato sauce, too. Make it you won't be disappointed.