Cannelloni or Stuffed Shells with Veal and Sweet Sausage recipe for managing PCOS and pregnancy on F

Ingredients

• 2 tablespoons EVOO
• 8 ounces sweet Italian sausage meat with fennel
• 12 ounces ground veal
• About 2 tablespoons fresh sage leaves, thinly sliced
• 2 to 3 cloves garlic, finely chopped
• 1 onion, finely chopped
• Salt and freshly ground black pepper
• One 10- to 12-ounce package chopped frozen organic spinach, defrosted and wrung dry in kitchen towel
• 1/3 cup dry white wine
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• Freshly grated nutmeg
• 2 egg yolks, lightly beaten
• 1 1/2 cups grated fontina cheese, such as Fontina Val d'Aosta
• 1 cup freshly grated Parmigiano-Reggiano
• 12 cannelloni dried pasta or 18 large pasta shells