Recipe by MARBALET
"A hearty stuffed pasta that has a beef and vegetable filling, baked with a fresh homemade tomato sauce. Serve with a green salad and crusty Italian bread, if desired."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
lean ground beef
fresh spinach, washed and chopped
1 1/4 teaspoons
1 1/4 teaspoons
ground black pepper
dry white wine
heavy whipping cream
grated Parmesan cheese
chopped fresh basil
1 (14.5 ounce) can
ground black pepper
fresh basil, chopped
This was so good. I didn't realize how long it took. So to shorten the time I browned the beef in a skillet, then I cooked the carrots, celery, and onion with the salt and pepper in another skillet. Then I added the beef and the spinich and wine (Then I put the lid on the skillet for a few minutes)Also instead of using a fresh tomato I used 1c of crushed tomato. This seriously cut down on the time. Then I followed everything until it came to the sauce. I used the rest of the crushed tomatoes instead of the stewed tomatoes and I roased some garlic. I didn't have anymore onion so I left that out of the sauce. This dish turned out super great! I would make again, but will be more prepared with how much time it takes to make.
I was not impressed with this at all. It was also a pain to make.
delicious! takes time to prepare, but prepare a double batch and freeze half. use the no-cook cannelloni, it's much easier to stuff.
This is what I call REAL cannelloni! Often when you order cannelloni at reataurants they bring you some pasta with some spinach leaves in it. But this is cannelloni the way italian mothers make it. It takes a while to make it, but it's really worth the hassle. Besides you can make a double portion and freeze the rolls for later. I've made this dish for friends and neighbours and they always moan with pleasure. That's always nice for the chef, right?
Very Good – just like my Papa Capozzi used to make! Yes, it’s time consuming, but these freeze beautifully – double the recipe and freeze them for later. I do recommend getting a good quality beef for this. This dish is so luxurious that it the quality of meat really makes a difference so it’s not the time to bargain hunt. (My favorite pastime!) Spend the extra few dollars – it’s worth it.
This cannelloni was the best I have ever tasted. It made me feel like a real chef! Although it took a while to make, it was definitely worth it in the end.
Tasted very, very good, but not good enough to merit the time and effort that the recipes calls for. If you're going to make these, definitely double the recipe and freeze half.
Fantastic! A family favorite! It is time consuming, but well worth the effort. As mentioned in previous reviews, I doubled the recipe and froze the extras. I also made the filling and sauce on day one (allowing the flavors expand even further) and then filled pasta and baked (baked 2x longer)on the following day.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Cannelloni Bake
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 373
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a quick-and-easy, cheesy beef enchilada casserole.
See how to make a rich and meaty pasta sauce.
A sweet tomato salad with seared beef and a creamy, aromatic horseradish sauce.