Three Meat Cannelloni Bake Recipe - Allrecipes.com
Three Meat Cannelloni Bake Recipe
  • READY IN ABOUT hrs

Three Meat Cannelloni Bake

Recipe by  

"This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
  2. Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
  3. Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
  4. Combine the tomato sauce and cream, set aside.
  5. Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
  6. Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
  7. Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 40 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 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!!!!!!

 
Most Helpful Critical Review
Feb 14, 2011

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.

 
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.

 
Jul 27, 2010

This was heaven on a plate! Took forever to make but it was worth it. 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.

 
Oct 01, 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.

 
Sep 22, 2003

Making this dish wasn't quick or easy, but the recipe was a breeze to follow! Thank you, Holly! Over time, I've made some changes to suit my tastes. I drain the meat after it's been browned, increase the parsley-cheese sauce by about 50%, make my own pasta (using a pasta machine - level 3 - boil for 4-5 min), and use Classico tomato-basil sauce and light alfredo sauce instead of the tomato cream sauce. It's best to heat the alfredo separately and pour on just before serving. If you make your own pasta, you may want to do it a day ahead of time - this dish takes a few hours to prepare. It's worth every minute of it!

 
Sep 14, 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.

 
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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Nutrition

  • Calories
  • 861 kcal
  • 43%
  • Carbohydrates
  • 51.4 g
  • 17%
  • Cholesterol
  • 250 mg
  • 83%
  • Fat
  • 50.3 g
  • 77%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 47.2 g
  • 94%
  • Sodium
  • 1339 mg
  • 54%

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

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