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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Tomato Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

  • 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.

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

Nutrition Facts

889.8 calories; protein 37.4g 75% DV; carbohydrates 47.4g 15% DV; fat 58.1g 89% DV; cholesterol 198.4mg 66% DV; sodium 826.1mg 33% DV. Full Nutrition

Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/30/2011
The real Italian recipe features mushrooms, too. I usually use chopped carrot, onion and celery, to give the perfect flavour to the meat. Important: he baking dish must be either greased with butter or lined with parchment paper! One more tip: if you want to use hand-made cannelloni pasta, be sure to cook a few pasta sheets at a time in abundant and salted boiling water, to avoid them to stick together. Buon appetito :) Read More
(197)

Most helpful critical review

Rating: 3 stars
11/09/2011
Not bad. Read More
(3)
146 Ratings
  • 5 star values: 84
  • 4 star values: 44
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
03/30/2011
The real Italian recipe features mushrooms, too. I usually use chopped carrot, onion and celery, to give the perfect flavour to the meat. Important: he baking dish must be either greased with butter or lined with parchment paper! One more tip: if you want to use hand-made cannelloni pasta, be sure to cook a few pasta sheets at a time in abundant and salted boiling water, to avoid them to stick together. Buon appetito :) Read More
(197)
Rating: 4 stars
08/15/2008
I really enjoyed this recipe and found it to be easier to prepare than expected. I made a few changes: I only used about a tablespoon of olive oil in the beginning, I added garlic with the onions, I drained off the fat before adding the wine and I only added 8 ounces of mozzarella. For those of you that found their cheese sauce to be too runny, it was because you didn't allow the sauce to thicken up. It's best to bring the butter/flour/milk mixture to a boil over medium heat. This process should take about 15-20 minutes to make a really thick sauce. I ended up using Yellow Tail Pinot Grigio and just a jar of spaghetti sauce. It turned out great! Read More
(104)
Rating: 5 stars
06/30/2011
My family really enjoyed this recipe but did make a few changes: (1) Only used 1 tbsp of olive oil for frying the onions/meat (didn't want all the calories of 8 tbsp of oil!). (2) Added some hot Italian sausage to the ground beef mixture - really added zip and next time I will add more sausage. (I removed the sausage skin so the meat blended right in with the ground beef.) (3) Next time I'll use a bit more flour to make the Bechamel sauce since the meat/sauce mixture ended up being too runny. (4) As per other reviews make sure you first drain the stewed tomatoes - otherwise it would be way too sloppy. And I used Italian-flavored stewed tomatoes - really adds flavor. (5) I used shredded four-blend Italian cheese (reduced fat version) which is readily available in our grocery stores. It was a nice blend of cheeses for this dish. (6) It really helped to only cook half the manicotti shells at a time to keep them from sticking... and I use the term "manicotti" since I think that at least here in Canada this is what "Cannelloni" is called. Could be wrong but I couldn't find anything called cannelloni in the grocery store. While this recipe does take a bit of prep time don't be put off by that since all in all it's relatively easy to make and a nice treat!! Read More
(87)
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Rating: 5 stars
12/15/2010
If you have any doubts about this meal my advice is to MAKE IT. YUMYUMYUM! I've never reviewed before and this meal IS THAT GOOD. Here's my best advice: 1. Use Italian Sausage the recipe doesn't specify it but OH WHAT A DIFFERENCE. it's absolutely to die for in taste and you don't have to drain the oil. (who browns ground beef in oil anyways? I don't have sage on hand so I skipped it. 2.when making the beschamel add milk a small amount at a time (stirring constantly) and as soon as it thickens add more. This leads to a delicious sauce. 3. Boil the noodles while making the sauce to poor over this will let you simmer your sauce while you stuff your canneloni. Oh and for those of you who are just pretending to be Italian like me manicotti shells are considered canneloni shells here in the good ole us of a. HAPPY EATING and THANK YOU MARBALET! Read More
(49)
Rating: 4 stars
12/06/2006
I should have strained the tomatos. It made it too soupy Read More
(46)
Rating: 5 stars
01/14/2004
Everyone in my famiy loved this recipe so much that I have added it to our "Family Recipe Cookbook". That is a real honor as this book is intended to be passed down through our generations with only the best recipes in it. I have changed the recipe slightly adding a little less olive oil and cheese. I have also found the leftovers are even more tastier the next day as all the flavors have a chance to infuse together. When preparing for a large crowd I cook up the day before then top off with a little extra sauce for storage. Read More
(35)
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Rating: 5 stars
11/20/2009
Wow! Fabulous! Everybody bow down and thank Holly for this treasure. This recipe wine and all is worth every effort. A beautiful meat and cheese canneloni. I used sausage and ground beef. Would be good with spinach too. I prefer a bold tomato sauce (and alot of it) so added tomato paste and tomato sauce with some seasonings nearly doubling the sauce quantity. I also poured a cream cheese milk parmesan sauce on top. Sinful! I strongly suggest looking at some of Marbalet's other recipes. So glad I found this one! Read More
(31)
Rating: 4 stars
07/13/2011
Once the shells are cooked and cooled slit them length wise fill then place them seam side down in the dish. Very easy and quick. Also can control amount of filling in each. Just thought I'd add that canneloni are pasta while mannecotti are a crepe based wrap. Two different tastes but equally delicious! Don't think many would put fruit in a pasta tube. Try a crepe batter (make the crepes) with a mostly cheese/ spinach filling and smother with a thinner type tomato sauce. Lovely! Read More
(29)
Rating: 5 stars
08/29/2002
My family really loves this recipie! We ususally add a small bag of fresh spinich which gives it some color. I've even tried the stuffing layered as lasagne when I haven't had the time to stuff the shells. Excellent with Classico or Five Brothers sauces too when you are running short on time. Read More
(28)
Rating: 3 stars
11/09/2011
Not bad. Read More
(3)