A delicious dish of veal stuffed cannelloni in a quick marinara sauce.

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Recipe Summary

prep:
30 mins
cook:
2 hrs 10 mins
total:
2 hrs 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 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, separate shells, and set aside.

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  • Preheat oven to 500 degrees F (260 degrees C). In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).

  • Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.

  • While meat mixture is cooling enough to handle, make tomato sauce. Puree canned tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.

  • Reduce oven temperature to 350 degrees F (175 degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.

Nutrition Facts

779 calories; protein 26.5g; carbohydrates 61.9g; fat 42.8g; cholesterol 130.6mg; sodium 1771.9mg. Full Nutrition
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Reviews (13)

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Most helpful positive review

Rating: 5 stars
08/10/2005
Amazing recipe... I couldn't find cannelloni so I used manicotti, which was just as good. I would recommend doubling the sauce and adding some red pepper flakes while in the blender. Also add lots of extra garlic! Other suggestion would be just to use another can of diced tomatoes (drained) instead of dicing roma tomatoes, and use frozen spinach. I also used half-and-half instead of heavy cream, which was fine. Read More
(15)

Most helpful critical review

Rating: 3 stars
03/16/2011
Now I know why there is not a pic included this dish looks questionable:) The filling is quite tasty despite it's looks. The sauce has potential but is way too salty. overall not a bad dish. The time to make it is not worth the final product. I might make it again if it didn't take so long for an average result. Read More
(4)
18 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/10/2005
Amazing recipe... I couldn't find cannelloni so I used manicotti, which was just as good. I would recommend doubling the sauce and adding some red pepper flakes while in the blender. Also add lots of extra garlic! Other suggestion would be just to use another can of diced tomatoes (drained) instead of dicing roma tomatoes, and use frozen spinach. I also used half-and-half instead of heavy cream, which was fine. Read More
(15)
Rating: 5 stars
10/07/2007
I started making this recipe a couple of years ago. My ex husband and I were at Spaghetti Warehouse and he had their Cannelloni Florentine. He loved it and wanted me to make it for him. So we found this recipe on here and since then I have made it probably about 30 times. It quickly become a well loved treat in our family. I do a couple of things different. 1: I use sugar in the sauce and I triple the batch. I add just enough to give a sweet taste. 2: I add extra cream and cheeses. 3: When it is all done cooking I sprinkle Mozzarella cheese all over it and let it cook about 5 minutes more. Just enough time for the cheese to melt. I serve it with Fettucine Alfredo and garlic cheese bread. I highly recommend this recipe. You will fall in love with it. I have made it so many times that I don't have to follow the recipe anymore. Thanks Mistie Read More
(10)
Rating: 4 stars
04/24/2006
This was great I used the over all idea but made some changes - used chicken mince (half a pound) spinach (frozen) grated cheese and italian herbs for the meat (didn't bother to pre-cook). The sauce - canned tomatoes white wine (1/3 cup) garlic 1 cup chicken stock 2 tablespoons tomato paste itlian herbs and parmesan cheese simmered for 1 hour add 1/2 cup evaporated milk when ready to use. Use an old icing bag and pipe meat into shells and top with sauce grated cheese and mozorella cheese. I never pre-cook the shells bake at 375oF (180oC) for 45-50 minutes and served with steamed vegies and garlic bread my husband was begging for more. Read More
(9)
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Rating: 5 stars
12/07/2008
This recipe is a new favorite for my boyfriend and I. I never follow recipes exactly so I made a few changes. Beef instead of veal instead of roasting I just fried the mixture. I also use the noodles you don't have to pre-cook. It saves a huge mess. I also don't make a tomato sauce; I just pour a can or two of ground tomatoes over and it works great. Such a delicious recipe! Read More
(6)
Rating: 4 stars
02/23/2009
I made this with Alfredo instead of with marinara as I can't stand tomatoes and that's what I normally do with Italian dishes. Other than that I followed this. I have never stuffed cannelloni before - and apparently it just doesn't go well if you don't know what you are doing. I constantly had all the "stuffing" coming out the other end and after enough frustration I layed the cannelloni in the dish and dolloped the mixture on top - kinda like a lasagna if you will. So while I screwed that up ROYALLY - I did NOT screw up the flavor! It was awesome. I totally recommend the alfredo with this too. I will try again in the future to stuff these right but in the meantime think that I might rather just get shells and stuff those... Read More
(5)
Rating: 4 stars
12/12/2011
Good but lots of work. Read More
(4)
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Rating: 5 stars
03/24/2009
Fantastic. However I left out the spinach. Most of all I served it with a white sauce instead of a red sauce. The white sauce tastes better with the meat filling and also it's more tradional. Don't forget the fresh nutmeg in the sauce it makes all the difference. Read More
(4)
Rating: 5 stars
11/30/2007
Great recipe. I had to muck with it a bit but only because my family eats low-carb. So I used crepes instead of canneloni shells omitted the carrots and replaced them with crimini mushrooms. I also used crushed tomatos in place of romas but that's just because I was feeling lazy. It turned out brilliantly though. I'll definitely be making this again. Read More
(4)
Rating: 5 stars
10/01/2009
I followed this recipe exactly except that I used manicotti pasta and ground beef. My husband is not a tomato-based sauce fan so I did not double the sauce like some reviewers suggested. This dish is delicious! I do think it is sort of involved and time consuming...but well worth it in the end. Read More
(4)
Rating: 3 stars
03/16/2011
Now I know why there is not a pic included this dish looks questionable:) The filling is quite tasty despite it's looks. The sauce has potential but is way too salty. overall not a bad dish. The time to make it is not worth the final product. I might make it again if it didn't take so long for an average result. Read More
(4)
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