Veal cannelloni

    2 hours 40 min

    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.

    25 people made this

    Serves: 4 

    • 250g cannelloni pasta
    • 250g minced veal
    • 2 carrots, chopped
    • 1/2 stick celery, chopped
    • 1 onion, chopped
    • 275g spinach, chopped
    • 1 1/4 teaspoons salt
    • 1 1/4 teaspoons ground black pepper
    • 2 tablespoons olive oil
    • 250ml dry white wine
    • 250ml double cream
    • 200g plum tomatoes, diced
    • 40g grated Parmesan cheese
    • 2 teaspoons dried Italian herbs
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons extra virgin olive oil
    • 2 cloves garlic, minced
    • 1 onion, chopped
    • 450g passata
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 4 leaves fresh basil, chopped

    Prep:30min  ›  Cook:2hr10min  ›  Ready in:2hr40min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate and set aside.
    2. Preheat oven to 250 C / Gas 9. In a 20x30cm baking dish, combine veal, carrots, celery, chopped 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 200 C / Gas 6.
    3. Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to dish and stir in cream, plum tomatoes, Parmesan, dried Italian herbs and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.
    4. While meat mixture is cooling enough to handle, make tomato sauce. In large frying pan over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in passata, 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.
    5. Reduce oven temperature to 180 C / Gas 4. Stuff cannelloni with cooled meat mixture, 2 to 3 tablespoons per cannelloni. Place shells in clean 20x30cm baking dish. Pour sauce over cannelloni and bake 20 minutes, or until sauce is bubbly.

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    Reviews in English (14)


    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)