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My review
Three Meat Cannelloni Bake
MARBALET
"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
1 h 40 m servings 861 calsOriginal recipe yields 6 servings
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- US
- Metric
Directions
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Prep
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- 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.
- 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.
- Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
- Combine the tomato sauce and cream, set aside.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 861 calories; 50.3 g fat; 51.4 g carbohydrates; 47.2 g protein; 250 mg cholesterol; 1339 mg sodium. Full nutrition
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Reviews
Read all reviews 82105 Ratings
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Most helpful positive review
8/18/2006
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 S...
Most helpful critical review
2/11/2011
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 t...
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8/18/2006
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 S...
9/29/2005
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....
8/19/2006
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...
10/1/2005
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. Thi...
1/2/2002
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, in...
8/18/2006
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...
8/18/2006
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...
5/24/2005
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 c...