Recipe by Michael Arnim
"Make your own cannelloni by wrapping ground chicken, portobello mushrooms, and eggplant in sheets of fresh pasta. The cannelloni are covered in a mozzarella-white sauce and baked in the oven until golden. A total winner, your family will love it!"
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shredded mozzarella cheese
chopped Italian flat leaf parsley
leeks, finely chopped
eggplant, finely chopped
portobello mushrooms, chopped
minced fresh rosemary
salt and pepper to taste
fresh pasta sheets, cut into 4 inch squares
freshly grated Parmesan cheese
this was really good! used ground beef instead of ground chicken. used half of the eggplant suggested. went a little shy on the seasonings.
This recipe was WAY too much work to justify the end result. I followed this recipe exactly as instructed. The filling is delicious, but the oven temperature is way too high and burned the cheese before it was done, and though I added the parmesan about halfway through, it burned as well. My oven temp has been checked and it is right on the money. It was an extremely dish and I will not make it again, though I will use the ingredients again in another dish.
Using beef will add more flavor and for those who are not big eggplant fans...cut it in half. I also like big flavors, so if you are not one of those people, decrease the rosemary a bit. Glad so many like it. Thanks ;) ~M
This turned out really fantastic! My just husband loved it. The only thing I changed was I omitted the leeks (because I forgot to buy them), used regular mushrooms instead of portabellos, and doubled the sauce. Will make again.
Very good flavor, the eggplant lends an interesting and unexpected deliciousness. Next time I make this I will use less cheese, to make it a more calorie wise meal. Otherwise, great!
Followed the directions to a tee. Pretty good but I think the italian seasoning overwhelmed the eggplant, mushroom, and chicken. Next time I'll use maybe a bit of fresh basil.
It was nice, but I found it a little dry.
I made this dish tonight for dinner, and like other reviewers, found it a bit bland. Good (but not rich or solid) flavor, but...lacking something. I used ground beef and 1/2 the eggplant (was afraid my eggplant-phobic hubby would reject it and leave a massive casserole for me to eat solo. I also chose to cook up the mushrooms and eggplant a bit after the leeks were sauteed and wined. I also half browned the ground beef before wrapping in pasta to ensure food safety. Ended up baking for about 40 minutes.
All in all, I'm sitting on the fence with this one...it's a fair amount of work for a *pretty good* but not super dish...but my hubs did not notice the eggplant and enjoyed it :) so it may be a good dish for stealthy use of my garden abundance. I may or may not make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cannelloni Tre Sapori
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 292
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