Recipe by MARBALET
"This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labor of love, but worth every bite! You can also use half ground beef, half ground pork in the filling."
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olive oil, or as needed
lean ground beef
onion, thinly sliced
salt to taste
egg yolks, lightly beaten
mozzarella cheese, cubed
For the Tomato Sauce:
2 (14.5 ounce) cans
salt and pepper to taste
cannelloni pasta shells
The real Italian recipe features mushrooms, too.
I usually use chopped carrot, onion and celery, to give the perfect flavour to the meat.
Important: he baking dish must be either greased with butter or lined with parchment paper!
One more tip: if you want to use hand-made cannelloni pasta, be sure to cook a few pasta sheets at a time in abundant and salted boiling water, to avoid them to stick together.
Buon appetito :)
I really enjoyed this recipe and found it to be easier to prepare than expected. I made a few changes: I only used about a tablespoon of olive oil in the beginning, I added garlic with the onions, I drained off the fat before adding the wine and I only added 8 ounces of mozzarella. For those of you that found their cheese sauce to be too runny, it was because you didn't allow the sauce to thicken up. It's best to bring the butter/flour/milk mixture to a boil over medium heat. This process should take about 15-20 minutes to make a really thick sauce. I ended up using Yellow Tail Pinot Grigio and just a jar of spaghetti sauce. It turned out great!
My family really enjoyed this recipe but did make a few changes:
(1) Only used 1 tbsp of olive oil for frying the onions/meat (didn't want all the calories of 8 tbsp of oil!).
(2) Added some hot Italian sausage to the ground beef mixture - really added zip and next time I will add more sausage. (I removed the sausage skin so the meat blended right in with the ground beef.)
(3) Next time I'll use a bit more flour to make the Bechamel sauce since the meat/sauce mixture ended up being too runny.
(4) As per other reviews, make sure you first drain the stewed tomatoes - otherwise it would be way too sloppy. And I used Italian-flavored stewed tomatoes - really adds flavor.
(5) I used shredded four-blend Italian cheese (reduced fat version), which is readily available in our grocery stores. It was a nice blend of cheeses for this dish.
(6) It really helped to only cook half the manicotti shells at a time to keep them from sticking ... and I use the term "manicotti" since I think that at least here in Canada, this is what "Cannelloni" is called. Could be wrong, but I couldn't find anything called cannelloni in the grocery store.
While this recipe does take a bit of prep time, don't be put off by that since all in all, it's relatively easy to make and a nice treat!!
I should have strained the tomatos. It made it too soupy
If you have any doubts about this meal my advice is to MAKE IT. YUMYUMYUM! I've never reviewed before and this meal IS THAT GOOD. Here's my best advice: 1. Use Italian Sausage, the recipe doesn't specify it but OH WHAT A DIFFERENCE. it's absolutely to die for in taste, and you don't have to drain the oil. (who browns ground beef in oil anyways? I don't have sage on hand, so I skipped it. 2.when making the beschamel, add milk a small amount at a time (stirring constantly), and as soon as it thickens add more. This leads to a delicious sauce. 3. Boil the noodles while making the sauce to poor over, this will let you simmer your sauce while you stuff your canneloni. Oh and for those of you who are just pretending to be Italian like me, manicotti shells are considered canneloni shells here in the good ole us of a. HAPPY EATING and THANK YOU MARBALET!
Everyone in my famiy loved this recipe so much that I have added it to our "Family Recipe Cookbook". That is a real honor as this book is intended to be passed down through our generations, with only the best recipes in it. I have changed the recipe slightly, adding a little less olive oil and cheese. I have also found the leftovers are even more tastier the next day as all the flavors have a chance to infuse together. When preparing for a large crowd, I cook up the day before, then top off with a little extra sauce for storage.
My family really loves this recipie! We ususally add a small bag of fresh spinich which gives it some color. I've even tried the stuffing layered, as lasagne, when I haven't had the time to stuff the shells. Excellent with Classico or Five Brothers sauces too when you are running short on time.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Baked Cannelloni
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 523
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