This recipe is as authentic as one can get and, as others have said, worth the effort if you love cannelloni. The suggestion someone had to use a jar of Classico alfredo sauce and a jar of tomato-basil sauce was a really good one; the blend of those flavors made a perfect combination - and easier too. The suggestion to process the meat mixture was also a good one. Thanks!

I used lamb instead of veal and it added another level of flavor. I agree with the other reviewers, doubling the white sauce is a good idea. Other than that, a must try!

Delicious. Some effort required, but results were worth it.

I have used this receipe for the last 4 to 5 years and it only gets better every time. My children who are adults love it and have taught my grandchildren to love it whenever they come to visit Grandma. It's such a wonderful dish to prepare. Watching and smelling the wonderful aroma of the vegatables cooking right before adding the meat. Watching the sauce come together as a good "Bechamel" should. Then if you are an adverturer like me, making your own pasta sheets with spinache or some other green fiberous vegatable and filling your sheets with the warm, aromatic filling and laying them in beautiful rows in a baking dish. The finale is almost like the end of an opera, presenting the dish right out of the oven to the table top amidst childlike "Oooh"'s and "Ahh"'s. The pleasure is all mind knowning that my grandchildren are reacting the same way as my children did when my husband was still alive and he would get the kids pumped up whenever I would bring something special out to the Sunday kitchen table. This dish is both that delicious and will evoke memories of your own that will never go away.

Excellent recipe. Definitely takes time to prepare, but well worth it. I followed the recipe closely, but added some chopped spinach and increased the amount of reggiano. I also substituted crespelle for the pasta. The finished product was delicious and surprisingly light.

seemed a little salty to me. left out veal. tookk forever, but everyone liked it!

Delicious! It's my family's favorite dish. I cook the garlic separately and then add it to the meat mixture while it's cooling.....adds much more flavor. The garlic gets totally missed otherwise. I omitted the beef once because it was old & the dish came out as good if not better with just the pork & veal! I use lasagna noodles instead of pasta sheets because it's sometimes hard to find.

Excellent! Made this for my wife for Valentine's Day. We both loved it. The only changes I made were to use spinach instead of celery, as others suggested. I also made the filling and rolled the Canneloni ahead of time and then left them in the fridge. I then covered them with sauce (quick) put them in a 350 degre over for about 45 minutes. That way I was able to do all the prep work ahead of time. We will definitely be making this again.

The directions for this recipe are difficult to follow and I had to read them 3 and 4 times to ensure I was following the accurately. This recipe should be split into sections: How to prepare the meat, and how to prepare the sauce. Even having read the directions before I started, I found them confusing the and amount of time given from start to finish must be if you already have the recipe memorized. I will say this given all my negative comments, "It is good food, but the directions are random and inconsistent.

This was quite good, but I'm not sure I would go out of my way to make it again. This was VERY labor-intensive (did I mention this is ridiculously time consuming!!??!??!?) and expensive to boot. Thank goodness I had all day (and the budget) to make this.... Tonight my parents came over. It is a holiday tradition to celebrate Christmas Eve with my family and Christmas day with my (now) hubby's family. I usually make an elegant Italian meal for my family. I'm not Italian, but I like to make hearty Italian dishes (and there's nothing more hearty than a good 'ol Italian meal!). Tonight's dinner was a copycat of my favorite meal at a local St. Louis restaurant, Rich & Charlie's (when I lived in St. Louis, my family frequented there). While I very much enjoyed dinner (I'm still moaning!), I'm not sure my time spent in the kitchen was worth the end result. This was nothing extroadinary, but very good nonetheless. I used no-bake cannelloni (purchased at my local Italian market) to speed prep and this STILL consumed a lot of my time! My only other changes were draining my meat (not draining = ewww!!!), pulsing my meat mixture in my FP (to get the fine texture canneloni is known for) and using Mario Batali's marinara sauce instead of plain tomato sauce. I baked everything at 350 degrees for 30 minutes (because I used no-boil pasta - as per package instructions). At least my parents were impressed! :-) Thanks for sharing, MARBALET!