Italian Baked Cannelloni Recipe -
Italian Baked Cannelloni Recipe
  • READY IN hrs

Italian Baked Cannelloni

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    45 mins
  • COOK

    25 mins

    1 hr 15 mins


  1. In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
  2. To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
  3. In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
  4. Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
  5. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  6. Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
  7. Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2011

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 :)

Most Helpful Critical Review
Nov 09, 2011

Not bad.

Aug 15, 2008

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!

Jun 30, 2011

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!!

Dec 06, 2006

I should have strained the tomatos. It made it too soupy

Dec 15, 2010

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!

Jan 14, 2004

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.

Aug 29, 2002

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.


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  • Calories
  • 890 kcal
  • 44%
  • Carbohydrates
  • 47.4 g
  • 15%
  • Cholesterol
  • 198 mg
  • 66%
  • Fat
  • 58.1 g
  • 89%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 37.4 g
  • 75%
  • Sodium
  • 826 mg
  • 33%

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

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