Veal Filling

1. Heat the oil over medium heat, add the onion and cook until soft – about 2-3 minutes, then add the garlic and cook 1 minute more. Add the veal and cook until there is no pink remaining. Add the salt and pepper to taste. Remove from the heat, drain off the rendered fat, set aside and let it cool
2. Saute’ the spinach with a tablespoon of olive oil until it wilts. Remove, place on paper towels and press to remove excess oil and water then set aside
3. Use a food processor to mix the veal, spinach and ricotta cheese. Pulse until fine enough to use a piping bag to fill the cannelloni tubes. Fill a large piping bag with the mix and set aside

Alfredo Sauce

1. Simmer butter, cream and half and half for 2 minutes, whisk in everything else and keep warm

Finishing the Canneloni

1. Preheat oven to 350, warm the pomodoro sauce and make the alfredo sauce. Spoon alfredo sauce into the bottom of each baking dish. Keep warm
2. Parboil the pasta in salted water for 6 minutes or half the producers recommended time, remove, rinse under cold water and drain. Pipe the filling into the cannelloni tubes
3. Place the filled cannelloni in each dish
4. Cover the cannelloni with alfredo sauce and bake until bubbling and golden for 40 minutes
5. Let stand 10 minutes, garnish with pomodoro sauce, grated parmesan and basil