Cannelloni Florentine Recipe

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Most Helpful Positive Review

Aug 10, 2005

Amazing recipe... I couldn't find cannelloni so I used manicotti, which was just as good. I would recommend doubling the sauce and adding some red pepper flakes while in the blender. Also add lots of extra garlic! Other suggestion would be just to use another can of diced tomatoes (drained) instead of dicing roma tomatoes, and use frozen spinach. I also used half-and-half instead of heavy cream, which was fine.

—motherteresa

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Most Helpful Critical Review

Mar 16, 2011

Now I know why there is not a pic included, this dish looks questionable :) The filling is quite tasty despite it's looks. The sauce has potential but is way too salty. overall not a bad dish. The time to make it is not worth the final product. I might make it again if it didn't take so long for an average result.

—CookinMama

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18 Ratings

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Oct 06, 2007

I started making this recipe a couple of years ago. My ex husband and I were at Spaghetti Warehouse and he had their Cannelloni Florentine. He loved it and wanted me to make it for him. So we found this recipe on here and since then I have made it probably about 30 times. It quickly become a well loved treat in our family. I do a couple of things different. 1: I use sugar in the sauce and I triple the batch. I add just enough to give a sweet taste. 2: I add extra cream and cheeses. 3: When it is all done cooking I sprinkle Mozzarella cheese all over it and let it cook about 5 minutes more. Just enough time for the cheese to melt. I serve it with Fettucine Alfredo and garlic cheese bread. I highly recommend this recipe. You will fall in love with it. I have made it so many times that I don't have to follow the recipe anymore. Thanks Mistie

—tinkrbell29

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Apr 24, 2006

This was great, I used the over all idea but made some changes - used chicken mince (half a pound), spinach (frozen), grated cheese and italian herbs for the meat (didn't bother to pre-cook). The sauce - canned tomatoes, white wine (1/3 cup), garlic, 1 cup chicken stock, 2 tablespoons tomato paste, itlian herbs and parmesan cheese, simmered for 1 hour, add 1/2 cup evaporated milk when ready to use. Use an old icing bag and pipe meat into shells and top with sauce, grated cheese and mozorella cheese. I never pre-cook the shells, bake at 375oF (180oC) for 45-50 minutes and served with steamed vegies and garlic bread, my husband was begging for more.

—ELIZABETH101

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Feb 23, 2009

I made this with Alfredo instead of with marinara as I can't stand tomatoes and that's what I normally do with Italian dishes. Other than that, I followed this. I have never stuffed cannelloni before - and apparently it just doesn't go well if you don't know what you are doing. I constantly had all the "stuffing" coming out the other end and after enough frustration, I layed the cannelloni in the dish and dolloped the mixture on top - kinda like a lasagna, if you will. So while I screwed that up ROYALLY - I did NOT screw up the flavor! It was awesome. I totally recommend the alfredo with this, too. I will try again in the future to stuff these right, but in the meantime think that I might rather just get shells and stuff those...

—Lori

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Dec 07, 2008

This recipe is a new favorite for my boyfriend and I. I never follow recipes exactly so I made a few changes. Beef instead of veal, instead of roasting I just fried the mixture. I also use the noodles you don't have to pre-cook. It saves a huge mess. I also don't make a tomato sauce; I just pour a can or two of ground tomatoes over and it works great. Such a delicious recipe!

—Janine

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Oct 01, 2009

I followed this recipe exactly, except that I used manicotti pasta and ground beef. My husband is not a tomato-based sauce fan, so I did not double the sauce like some reviewers suggested. This dish is delicious! I do think it is sort of involved and time consuming...but well worth it in the end.

—Grace

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Jan 26, 2009

WAY too much pepper! Don't use oven ready canneloni, it won't cook with this recipe. Double the sauce recipe or you won't have enough.

—Lynn

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Nutrition

Calories
778 kcal
39%

Carbohydrates
61.9 g
20%

Cholesterol
131 mg
44%

Fat
42.8 g
66%

Fiber
7.5 g
30%

Protein
26.5 g
53%

Sodium
1772 mg
71%

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

Nutritional Information

Cannelloni Florentine

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 778
Calories from Fat: 385

% Daily Value *
Total Fat 42.8g 66 %
Saturated Fat 18.8g 94 %
Cholesterol 131mg 44 %
Sodium 1772mg 71 %
** Potassium 1177mg 33 %
Total Carbohydrates 61.9g 20 %
Dietary Fiber 7.5g 30 %
Protein 26.5g 53 %
Sugars 10.8g
** Vitamin A 284 %
** Vitamin C 53 %
** Calcium 40 %
** Iron 80 %
** Thiamin 8 %
** Niacin 104 %
** Vitamin B6 36 %
** Magnesium 46 %
** Folate 140 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.