A hearty stuffed pasta that has a beef and vegetable filling, baked with a fresh homemade tomato sauce. Serve with a green salad and crusty Italian bread, if desired.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside. Meanwhile, preheat oven to 500 degrees F (260 degrees C).

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  • In an 11 x 17 inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until beef or veal is brown and vegetables are soft, about 30 to 40 minutes. Note: Be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 400 degrees F (200 degrees C). Stir often while baking. Cool for 15 minutes.

  • Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes. Remove from oven and lower oven temperature to 350 degrees F (175 degrees C). Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 9 x 13 inch baking dish.

  • To Make Tomato Sauce: Place Italian style tomatoes with liquids in food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add 2 cloves chopped garlic and 1 chopped onion; saute until soft. Add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.

  • Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.

Nutrition Facts

694 calories; 41.4 g total fat; 106 mg cholesterol; 1474 mg sodium. 52.3 g carbohydrates; 21.6 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2007
This was so good. I didn't realize how long it took. So to shorten the time I browned the beef in a skillet, then I cooked the carrots, celery, and onion with the salt and pepper in another skillet. Then I added the beef and the spinich and wine (Then I put the lid on the skillet for a few minutes)Also instead of using a fresh tomato I used 1c of crushed tomato. This seriously cut down on the time. Then I followed everything until it came to the sauce. I used the rest of the crushed tomatoes instead of the stewed tomatoes and I roased some garlic. I didn't have anymore onion so I left that out of the sauce. This dish turned out super great! I would make again, but will be more prepared with how much time it takes to make. Read More
(37)

Most helpful critical review

Rating: 2 stars
08/29/2002
I was not impressed with this at all. It was also a pain to make. Read More
(1)
36 Ratings
  • 5 star values: 27
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/27/2007
This was so good. I didn't realize how long it took. So to shorten the time I browned the beef in a skillet, then I cooked the carrots, celery, and onion with the salt and pepper in another skillet. Then I added the beef and the spinich and wine (Then I put the lid on the skillet for a few minutes)Also instead of using a fresh tomato I used 1c of crushed tomato. This seriously cut down on the time. Then I followed everything until it came to the sauce. I used the rest of the crushed tomatoes instead of the stewed tomatoes and I roased some garlic. I didn't have anymore onion so I left that out of the sauce. This dish turned out super great! I would make again, but will be more prepared with how much time it takes to make. Read More
(37)
Rating: 5 stars
07/27/2007
This was so good. I didn't realize how long it took. So to shorten the time I browned the beef in a skillet, then I cooked the carrots, celery, and onion with the salt and pepper in another skillet. Then I added the beef and the spinich and wine (Then I put the lid on the skillet for a few minutes)Also instead of using a fresh tomato I used 1c of crushed tomato. This seriously cut down on the time. Then I followed everything until it came to the sauce. I used the rest of the crushed tomatoes instead of the stewed tomatoes and I roased some garlic. I didn't have anymore onion so I left that out of the sauce. This dish turned out super great! I would make again, but will be more prepared with how much time it takes to make. Read More
(37)
Rating: 5 stars
12/22/2004
delicious! takes time to prepare, but prepare a double batch and freeze half. use the no-cook cannelloni, it's much easier to stuff. Read More
(25)
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Rating: 5 stars
01/20/2004
This is what I call REAL cannelloni! Often when you order cannelloni at reataurants they bring you some pasta with some spinach leaves in it. But this is cannelloni the way italian mothers make it. It takes a while to make it, but it's really worth the hassle. Besides you can make a double portion and freeze the rolls for later. I've made this dish for friends and neighbours and they always moan with pleasure. That's always nice for the chef, right? Read More
(16)
Rating: 5 stars
02/05/2007
Very Good just like my Papa Capozzi used to make! Yes it s time consuming but these freeze beautifully double the recipe and freeze them for later. I do recommend getting a good quality beef for this. This dish is so luxurious that it the quality of meat really makes a difference so it s not the time to bargain hunt. (My favorite pastime!) Spend the extra few dollars it s worth it. Read More
(10)
Rating: 5 stars
07/10/2003
This cannelloni was the best I have ever tasted. It made me feel like a real chef! Although it took a while to make it was definitely worth it in the end. Read More
(9)
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Rating: 4 stars
11/16/2006
Tasted very very good but not good enough to merit the time and effort that the recipes calls for. If you're going to make these definitely double the recipe and freeze half. Read More
(8)
Rating: 5 stars
04/06/2010
Fantastic! A family favorite! It is time consuming but well worth the effort. As mentioned in previous reviews I doubled the recipe and froze the extras. I also made the filling and sauce on day one (allowing the flavors expand even further) and then filled pasta and baked (baked 2x longer)on the following day. Read More
(6)
Rating: 4 stars
11/03/2006
This was a lot of work. It was good but wasn't anything spectacular. Probably won't make it exactly like this again but may change it up a little to make it simpler and quicker. The meat in the Cannelloni was really good. But the sauce on top was missing something. Read More
(5)
Rating: 5 stars
10/01/2004
This was very delicious. It did take a VERY long time in the kitchen to make. But if you have 2.5 to 3 hrs on a Sunday... Go for it. It was very easy though. Just time consuming. I would maybe make it with Spicy Italian Sausage and a side of Alfredo sauce to pour over. Overall a great recipe made me feel very 'chefy'. Read More
(4)
Rating: 2 stars
08/29/2002
I was not impressed with this at all. It was also a pain to make. Read More
(1)