Reviewed: Jan. 30, 2012

This was apparently quite good... I didn't taste it but my meat lover friends enjoyed it. I browned 1/2 Italian sausage and 1/2 extra lean ground beef in 2 tbsp of olive oil. Only used 1 cup of cubed mozza. The sauce I added orange bell peppers, carrots, and garlic. I also added Onion and Garlic Classico tomato sauce to thicken it up. Used Oven Ready Cannelloni tubes!!!

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Reviewer:

ALMONDIZE

Reviewed: Jan. 7, 2012

I used this recipe with Rigatoni being that I went to the store and forgot the Cannelloni. I used everything in the recipe except for the eggs layered it in a dish with the pasta and it was superb!!!! This is an excellent recipe even if you don't have the correct pasta. Thanks for the recipe!!!

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Reviewer:

tami1968

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Cooking Level: Expert

Home Town: Grant Park, Illinois, USA

Living In: Beecher, Illinois, USA

Reviewed: Dec. 29, 2011

Very good. I tried for first time for Christmas dinner. I used 1/2 pd mild italian sausage with ground beef and cheated using jar sauce to top off. Only thing I would change for next time is to use fresh mozzarella cubes (like it says:). I tried to cheat and use shred and it was a gooey mess to build. But great taste, will definitely make again with some minor tweaking!

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Reviewer:

andee2s

Reviewed: Oct. 31, 2011

Not bad.

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Reviewer:

gbv239

Reviewed: Oct. 8, 2011

AMAZING!!! I had to tweak it a little bit. Red wine works amazingly for you if you don't have any white wine to use and it makes the dish taste better. Use a pound of ground turkey instead of beef, and only one can of Garlic, Cilantro and Oregano HUNTS tomatoes is needed if you have fresh garden tomatoes. Fresh garden tomatoes give the tomato mixture and the whole dish an extra kick of flavor!

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Reviewer:

sydney

Reviewed: Sep. 22, 2011

This was a very flavorful dish. However, it is a lot of work. If I were to make it again, I would cut the onion down to half what is called for. Also, instead of slicing the onions, I would finely chop them. I didn't really care for the chunks of tomatoes for the sauce. I would prefer a tomato sauce or puree the next time or maybe just use a jar of spaghetti sauce to cut in prep time. Overall, a good recipe, just too much work for a busy weeknight meal!

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Reviewer:

Mom22GreatKids

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

Reviewed: Sep. 3, 2011

This recipe is a hard one to evaluate because it tasted ok, but for us it is like a starter recipe. I've decided I won't make this version again, but make my changes to how I think it would be improved to our taste. We like more flavor & this was barely a hint as is. I'll definitely use a lot more of the spices & less cheese, even though we're love our cheese. We felt the cheese & consistency just took over. For the sauce I'm changing that also to something thicker & not as watery with more kick. As this recipe is, it reminds me of growing up on meat & potatoes, now I want seasoning to enhance the taste.

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Reviewer:

PPK

Living In: Watertown, South Dakota, USA

Reviewed: Aug. 30, 2011

This is delicious. Not your typical cannelloni. Tastes like an authenic recipie. I used 1/3 organic beef with 2/3 ground turkey with a delicious result.

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Reviewer:

jallese

Home Town: Boca Grande, Florida, USA

Reviewed: Aug. 15, 2011

This is a classic recipe -- I use jarred sauce ONLY if I have to, otherwise I take the time and do it right. The carrot onion and celery are classic additions and yes, do use real Italian sausage, it does make a difference. Just one additional note, if I can't find real "manicotti" shells (as they are called in the US even if that isn't correct, as manicotti are indeed the same type of recipe using crepes instead of pasta) -- I purchase a package of chinese egg roll wrappers and fill and roll them. You may need to trim them a bit, depending on your pan size. Don't cook first, just put them in the pan seam side down and proceed same as with the stuffed tubes. Careful getting these out, it is harder to get them out whole than with the tubes, but still wonderful.

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Reviewer:

HYPATIA1219

Cooking Level: Expert

Reviewed: Aug. 10, 2011

I had this for the first time in Italy last summer and was determined to find it here, but I haven't really found it in restaurants so just tried it out myself. I had my hopes up and this did not let me down. My wife ate it (for the first time), and said that she loved it. It takes a while to make, but as my wife said "it's worth it."

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