Cannelloni Stuffed With Veal And Herbs

• 8 uncooked cannelloni
• 3/4 pound lean ground veal
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 1 large egg, lightly beaten
• Cooking spray
• 2 tablespoons grated Parmesan cheese

1. Preheat oven to 350u0b0. Prepare Bechamel Sauce; keep warm.
2. Cook pasta according to package directions, omitting salt and fat; set aside.
3. Combine 1 cup Bechamel Sauce, veal, and next 5 ingredients (veal through egg) in a bowl; stir well.
4. Spoon veal mixture into cooked cannelloni. Arrange stuffed cannelloni into a 13 x 9-inch baking dish coated with cooking spray. Spoon 1 cup Bechamel Sauce over cannelloni. Cover and bake at 350u0b0 for 40 minutes. Uncover; sprinkle with 2 tablespoons cheese. Bake an additional 10 minutes or until cheese is golden.

cannelloni, lean ground veal, parsley, parmesan cheese, thyme, fresh sage, egg, cooking spray, parmesan cheese

Taken from www.myrecipes.com/recipe/cannelloni-stuffed-with-veal-herbs (may not work)