Cannelloni Tre Sapori Recipe -
Cannelloni Tre Sapori Recipe
  • READY IN 2 hr

Cannelloni Tre Sapori

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    1 hr
  • COOK

    1 hr

    2 hrs


  1. Melt butter in a saucepan over medium heat. Stir in flour, and cook until the flour turns from white to a pale beige color, 3 to 4 minutes. Whisk in the milk; cook and stir until the milk has thickened and the flour no longer tastes grainy, about 7 minutes. Remove from the heat and whisk in mozzarella cheese until melted and smooth, then whisk in parsley and egg yolks; set aside and allow to cool.
  2. Heat olive oil in a large skillet over medium heat; stir in leeks and garlic and cook until the leek has softened and turned translucent, about 4 minutes. Pour in white wine, and allow to cook until evaporated. Mix the leeks together with the eggplant, mushrooms, and ground chicken in a medium bowl. Season with rosemary, Italian seasoning, salt, and pepper; mix until evenly blended and set aside.
  3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes or until al dente; drain and rinse under cold running water to chill, set aside.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Spread about 1 cup of the white sauce in the bottom of a 9x13 inch glass baking dish. Assemble the cannelloni by placing a small amount of filling onto a pasta square, then rolling it into a firm cylinder. Place the cannelloni into the baking dish as you make them. Pour the remaining white sauce overtop, making sure that none of the pasta is uncovered. Sprinkle with Parmesan cheese.
  6. Bake in preheated oven until the filling has firmed and the sauce has turned bubbly and golden brown. The cannelloni will be ready when the filling reaches 165 degrees F (75 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2007

this was really good! used ground beef instead of ground chicken. used half of the eggplant suggested. went a little shy on the seasonings.

Most Helpful Critical Review
Apr 22, 2009

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.


8 Ratings

Nov 30, 2010

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

Aug 16, 2008

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.

Nov 16, 2008

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!

Feb 18, 2009

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.

Apr 06, 2012

It was nice, but I found it a little dry.

Nov 05, 2012

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'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.


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  • Calories
  • 730 kcal
  • 36%
  • Carbohydrates
  • 57.7 g
  • 19%
  • Cholesterol
  • 192 mg
  • 64%
  • Fat
  • 32.4 g
  • 50%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 49.5 g
  • 99%
  • Sodium
  • 711 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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