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Reviewed: Nov. 30, 2007

Great recipe. I had to muck with it a bit, but only because my family eats low-carb. So, I used crepes instead of canneloni shells, omitted the carrots and replaced them with crimini mushrooms. I also used crushed tomatos in place of romas, but that's just because I was feeling lazy. It turned out brilliantly, though. I'll definitely be making this again.

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jeanninec1976

	Cooking Level: Intermediate Home Town: Calgary, Alberta, Canada Living In: Houston, Texas, USA
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Reviewed: Oct. 6, 2007

I started making this recipe a couple of years ago. My ex husband and I were at Spaghetti Warehouse and he had their Cannelloni Florentine. He loved it and wanted me to make it for him. So we found this recipe on here and since then I have made it probably about 30 times. It quickly become a well loved treat in our family. I do a couple of things different. 1: I use sugar in the sauce and I triple the batch. I add just enough to give a sweet taste. 2: I add extra cream and cheeses. 3: When it is all done cooking I sprinkle Mozzarella cheese all over it and let it cook about 5 minutes more. Just enough time for the cheese to melt. I serve it with Fettucine Alfredo and garlic cheese bread. I highly recommend this recipe. You will fall in love with it. I have made it so many times that I don't have to follow the recipe anymore. Thanks Mistie

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Reviewer:

tinkrbell29


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Reviewed: Jun. 26, 2007

yummy - would make it again.

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lamski


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Reviewed: Apr. 24, 2006

This was great, I used the over all idea but made some changes - used chicken mince (half a pound), spinach (frozen), grated cheese and italian herbs for the meat (didn't bother to pre-cook). The sauce - canned tomatoes, white wine (1/3 cup), garlic, 1 cup chicken stock, 2 tablespoons tomato paste, itlian herbs and parmesan cheese, simmered for 1 hour, add 1/2 cup evaporated milk when ready to use. Use an old icing bag and pipe meat into shells and top with sauce, grated cheese and mozorella cheese. I never pre-cook the shells, bake at 375oF (180oC) for 45-50 minutes and served with steamed vegies and garlic bread, my husband was begging for more.

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ELIZABETH101

	Cooking Level: Expert Living In: Melbourne, Victoria, Australia
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Reviewed: Aug. 10, 2005

Amazing recipe... I couldn't find cannelloni so I used manicotti, which was just as good. I would recommend doubling the sauce and adding some red pepper flakes while in the blender. Also add lots of extra garlic! Other suggestion would be just to use another can of diced tomatoes (drained) instead of dicing roma tomatoes, and use frozen spinach. I also used half-and-half instead of heavy cream, which was fine.

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Reviewer:

motherteresa

	Home Town: Huntsville, Alabama, USA Living In: Portland, Oregon, USA
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