Quebec Grain-Fed Veal Cannelloni with Fresh Goat Cheese

Type of cut: ground veal

Yield: 4 servings

Degree of difficulty: easy

Preparation: 30 minutes

Cooking: 30 minutes

Cooking method: roasting




  • 12 cannelloni
  • 500 g (1 lb) ground Quebec Grain-Fed Veal
  • 1 egg
  • 15 ml (1 tbsp) fresh parsley
  • 150 g (5 oz) herb seasoned fresh goat cheese
  • 5 ml (1 tsp) ground fresh oregano
  • 5 ml (1 tsp) green peppercorn
  • Salt to taste
  • 750 ml (3 cups) tomato sauce of your choice


  1. Mix all the stuffing ingredients and place in a pastry bag fitted with an appropriate sized tip for the cannelloni. Set aside in the refrigerator.
  2. Cook the cannelloni according to the instructions on the package, let cool and set aside. Alternatively, use cannelloni with no precooking requirements.
  3. With the pastry bag, stuff the cannelloni with the meat and cheese mixture.
  4. Place the stuffed cannelloni in a lightly buttered gratin dish.
  5. Cover with tomato sauce and cook in the oven at 175°C (350°F) for approximately 20 minutes.
  6. If you are using cannelloni not requiring precooking, cover tightly with aluminium foil and cook for 30 minutes. Uncover and return to the oven for 15 minutes.
  7. Let sit for 5 minutes before serving.

Variation: sprinkle with goat cheddar or grated medium cheddar and broil until the cheese is melted.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011