Italian Baked Cannelloni


This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labor of love, but worth every bite! You can also use half ground beef, half ground pork in the filling.

Prep Time:
45 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
1 hrs 15 mins
6 servings


  • ½ cup olive oil, or as needed

  • 1 pound lean ground beef

  • 1 onion, thinly sliced

  • ¼ teaspoon dried sage

  • ¼ teaspoon dried rosemary

  • salt to taste

  • ½ cup white wine

  • 4 tablespoons butter

  • 4 tablespoons all-purpose flour

  • 2 cups milk

  • 2 egg yolks, lightly beaten

  • 12 ounces mozzarella cheese, cubed

For the Tomato Sauce:

  • 2 tablespoons butter

  • 1 onion, thinly sliced

  • ½ cup white wine

  • 2 (14.5 ounce) cans stewed tomatoes

  • salt and pepper to taste

  • 12 cannelloni pasta shells


  1. In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.

  2. To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.

  3. In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.

  4. Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.

  5. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.

  6. Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.

  7. Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

Nutrition Facts (per serving)

890 Calories
58g Fat
47g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 890
% Daily Value *
Total Fat 58g 74%
Saturated Fat 24g 118%
Cholesterol 198mg 66%
Sodium 826mg 36%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 11%
Total Sugars 12g
Protein 37g
Vitamin C 14mg 68%
Calcium 622mg 48%
Iron 5mg 28%
Potassium 821mg 17%

* 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.

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