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Italian Baked Cannelloni

Rated as 4.4 out of 5 Stars

"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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1 h 15 m servings 890
Original recipe yields 6 servings


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 890 calories; 58.1 47.4 37.4 198 826 Full nutrition

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  1. 145 Ratings

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Most helpful positive review

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 b...

Most helpful critical review

Not bad.

Most helpful
Most positive
Least positive

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 b...

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 onion...

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...

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...

I should have strained the tomatos. It made it too soupy

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, wit...

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....

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. Ju...

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 st...