A scrumptiously filling dish of cannelloni stuffed with a tasty mixture of minced veal flavoured with white wine, cream, tomatoes, herbs and Parmesan. A quick homemade tomato sauce tops it off before baking. Serve with a green salad.
The most complex of the cannelloni recipes featured here....and actually...the best. It takes time and patience but is authentic and worth it. I substituted minced beef for minced veal since the latter can be hard to come by but good results just the same. ( I was once told by an old Italian grandma whose cannelloni was much sought after that her secret ingredient was cocoa or chocolate!! How much I don;t know.) - 24 Jun 2013
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. - 10 Aug 2005 (Review from Allrecipes US | Canada)
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 - 06 Oct 2007 (Review from Allrecipes US | Canada)