Reviewed: Feb. 8, 2011

Made this as a vegetarian dish - fabulous. Yes, it takes time, so save it for that rainy/cold day when you have the time to prepare it. Substituted meatless crumbles and used a roux in place of the heavy cream.

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Reviewer:

richard

Reviewed: Aug. 24, 2010

yummy!!! fzn. spinach does fine here.

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Reviewer:

angie-b

Reviewed: Apr. 5, 2010

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.

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Reviewer:

cooking by the sea

Reviewed: Mar. 13, 2009

I did it the quick way too, cooking the vegetables in a frying pan rather than the oven. I omitted the white wine too as I forgot to get any!!! This recipe is gorgeous - and the whole family loves it so I'm happy lol!

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Reviewer:

wellywench

Reviewed: Jul. 27, 2007

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.

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Reviewer:

oopretttynpinkoo

Cooking Level: Intermediate

Reviewed: Jun. 9, 2007

My Italian husband just loved this recipe. Be careful not to use too much onion in sauce. Any left over filling my husband uses with tortilla chips. So wonderful.

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Reviewer:

Jen Giaramita

Reviewed: Jun. 6, 2007

Incredible flavor my Husbands favorite meal. Very time consuming but worth every minute. My only complaint is that the presentation is not very pretty

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Reviewer:

Trudy

Cooking Level: Intermediate

Home Town: Vanderhoof, British Columbia, Canada

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Feb. 5, 2007

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.

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Reviewer:

WAITINGFORNINE

Reviewed: Nov. 16, 2006

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.

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Reviewer:

CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

Reviewed: Nov. 3, 2006

This was a lot of work. It was good, but wasn't anything spectacular. Probably won't make it exactly like this again, but may change it up a little to make it simpler and quicker. The meat in the Cannelloni was really good. But the sauce on top was missing something.

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4 users found this review helpful