Reviewed: Sep. 17, 2006

my family liked it but did not rave about it. I thought the sauce was kind of boring for my taste. maybe I did something wrong..

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sunnyfla

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Reviewed: Aug. 19, 2006

This was heaven on a plate! Took forever to make but it was a rainy day here and I love to spend all day inside when it's raining cooking up a storm. I followed the recipe almost exactly except I used equal amounts of beef and pork and skipped the veal. I also added some extra garlic.

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Always Cooking

Cooking Level: Intermediate

Living In: Saint Charles, Illinois, USA

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Reviewed: Aug. 18, 2006

I have never taken such a long time to prep a dinner. But this was well worth all that time. I did follow the directions almost exactly. The only difference was I used turkey in place of veal and I doubled the Parm sauce and put half in my jazzd up tomato sauce. I also used a stick blender to really break up the meat after it was cooked. I think that made the texture fantastic. The flavor was also fantastic. I had never made or even had cannelloni before. But this is definately a first of many. next time I may try my hand at rolling out the dough myself. Thanks for the recipe.

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Aug. 18, 2006

Another reviewer put it very aptly...this is heaven on a plate! I doubled the garlic and the rosemary, added spinach and chopped mushrooms to the meat mixture, accidentally added the Bechamel Sauce in with the Tomato Sauce (to which I also added fresh basil, more wine ( a Pinot Grigio) and so I had to prepare a bit more of a roux... added that into the meat mixture, along with the egg yolks and more parsley. I used alot more Locatelli Romano cheese, in all places... and topped the dish with shredded Mozzarella before baking for 20 minutes. Holly, this is an exceptional recipe! I would encourage anyone with a bit of time on their hands to try it. It will not disappoint. I ended up turning my sauce for this dish into a Parma Rosa type of thing, and it was excellent. I also used the Manicotti Shell recipe from this site... and pulsed the meat mixture in my food processor for the type of cannelloni meat texture that I am accustomed to. What a deliciously light and rich (at the same time) dish we enjoyed! This was even better the next day! My family says I outdid myself here. Served with a 1986 Robert Mondavi Gamay Rose, a Caesar Salad and toasted Italian Bread smothered with Garlic Butter, also from Allrecipes. THANK YOU!!!!!!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Aug. 18, 2006

My first real Italian cooking attempt, and it was worth every minute it took to do it. I followed the recipe exactly, except I made my own pasta because I couldn't find fresh pasta sheets, and I did add some grated cheddar & mozzarella on top during the last 5 minutes of baking. I would definitely use all the vegetables; they are diced so you don't crunch down on anything, and I think it is essential to the base flavor. Do cook the meat and vegetable mixture until nearly dry. I definitely will not use as much meat next time; I won't use a total of more than a pound. My family raved and we all loved the flavor of this dish. The recipe is well-written and easy to follow, and if you follow the instructions you will not be disappointed.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 18, 2006

I love a cooking project & this fit the bill; it was very tasty. This was my first time making homemade pasta; I used the recipe Allrecipes has in an article on making pasta dough at http://allrecipes.com/advice/coll/all/articles/476P1.asp. It turned out well, but it is definitely a workout without a KitchenAid or pasta-maker! Be sure to roll it out almost paper-thin; anything else is too thick! For the meat filling, I followed the recipe; but please drain the meat after browning it, and drain again after reducing the wine/broth if there is a lot of liquid left or you will have soupy cannelloni. I wanted to try veal, but next time I will just increase the beef & pork; I don’t want to buy veal again. The only thing I changed was on the tomato/cream sauce; plain tomato sauce with plain cream sounded too bland, but I did not want to overwhelm the delicate flavor of the Béchamel sauce in the meat filling. So I added a few herbs to it, omitted the cream altogether, & replaced it with alfredo sauce (from Allrecipes) which we enjoyed very much. I baked it for about 15-17 minutes, versus the 10 minutes called for, to ensure that it was well-heated throughout since it took so long to prepare! All-in-all, a very good dish.

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 6, 2006

The recipe was awesome it took a long time but was worth it I ended up making it as a lasagna though because I was hungry after all the time and I didnt feel like rolling the dough up. But no the less it came out beautiful.

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DadWhoLoves2Cook

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2005

Excellent recipe! Three keys to making this the best it can be are: homemade tomato sauce, very fine chopping of all ingredients and homemade pasta. Enjoy and thanks Holly!

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RyanM

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Reviewed: Nov. 17, 2005

Absolutely spectacular, the household said it was the best thing I've ever made. The only modifications I made were to use pork sausage instead of just pork, which added a little more flavor to the meat filling, and instead of using just tomato sauce for over the top I substituted half for a homemade meat sauce, and made the rest of it as normal. It made the entire recipe a little more savory, and that much more delicious. Thanks for sharing this, it's going to take effort not to make this every night!

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Ragil Lorkin

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Oct. 5, 2005

this is soooooooooooo good

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FLEURETTE

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Reviewed: Oct. 1, 2005

This was fabulous. This is the first cannelloni I have made (tried a manacotti from this site...which was great). I did not use the celery (not a fan of) and used a little bit of spinach. This was so good when my husband took some leftovers to work...his co-workers asked for the recipe from the smell of it. Thanks for the post...definately will make again.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Sep. 29, 2005

this is so delicious! Thank you Holly. some changes I've made: it didn't seem right to me to cook vegetables first, before adding meats. so I cooked them separately and then mixed together. Instead of celery I added mushrooms( we're not big fans of cooked celery). I also used mozzarella cheese instead of parmesean which suits our tastes better. One other change I would make next time is use a little less of the tomato and whipping cream sauce over cannelloni, since the meat mixture is soooooo good and the sauce overpowers it a little. otherwise so wonderful. thank you so so much HOlly. My husband really liked it.

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TRYNEWRECIPES

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Reviewed: Sep. 17, 2005

Delicious! Quite a bit of work, but worth it. I forgot to put the egg yolks in, but I can't tell the difference. I also used fat free 1/2 and 1/2 instead of cream.

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NEWFMOMTIFF

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Reston, Virginia, USA

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Reviewed: May 29, 2005

This was wonderful! I only had two of the meats, and used lasagna noodles to wrap around the meat mixture. It was a lot of work, but I doubled it and froze half (add a little water to the container prior to freezing). Fabulous!

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THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

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Reviewed: May 24, 2005

Terrific filling. I agree with HeatherG3 - drain the meat mixture before adding the wine. I, too , added a little frozen spinach to the meat mixture once you set it aside to cool. (Thaw and completely sqeeze the frozen spinach to remove the excess moisture.) I used large won ton wrappers instead of making the cannelloni crepes. Makes rolling the cannelloni a breeze. I also followed HeatherG3's advise and mixed a jar of spaghetti sauce with alfredo sauce to make a "pink" sauce. I used the dry Knorr Alfredo Sauce packaged mix, followed the directions, and added the spaghetti sauce at the end. I made the cannelloni a day ahead and stored the rolls in a plastic bag which I had sprayed the inside lightly with PAM. The next day, I removed the rolls, covered with the sauce and baked (covered)until bubbly. I finished off as recommended by Holly. One trick I wished I had done was to placed the cooled meat mixture in a food processor to make the filling extra smooth. I don't have a processor big enough to hold all the mixture and didn't want to do it in batches. A smoot meat mixture just adds a touch of extra creaminess to the dish. Awesome dish and my family raved about how delicious it was. Thanks, Holly!!

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jensenly

Cooking Level: Expert

Living In: Long Beach, California, USA

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Reviewed: Apr. 14, 2005

Unbelieveable. It was by far the most delicious recipe I have ever made. Great job on this recipe. This was the only cannelloni recipe I could find with the three meats. It is one I will continue to make for a very long time. It blew my family away. Thank you!!!

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ltl.star

Cooking Level: Beginning

Home Town: Morris, Illinois, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Apr. 3, 2005

Great recipe! Works well with turkey. The only thing I'd change is when to cook the vegetables. I'd throw them in after the meat is alomst fully cooked just to prevent them from being over cooked.

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NICKIP

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Reviewed: Mar. 21, 2005

A LOT of work...but well worth it! Hubby said it tasted like it came from an Italian restaurant.

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KIRBYSHELTIE

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Reviewed: Feb. 4, 2005

I loved it, followed directions exactly, pretty easy but very yummy.

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SCAVENGER

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Reviewed: Nov. 15, 2004

My boyfriend and I really enjoyed this delicious meal! I made my own pasta the night before, so it ended up taking me about a total of 5 hours to create the entire meal, but it was well worth all the work! We enjoyed it over a glass of wine. The only changes I made, was I used light cream (6%) instead of the heavy cream, and used ground turkey instead of pork. Worked well.

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