Baked cannelloni

    1 hour 40 min

    This hearty and delicious pasta dish is made with veal, pork and beef mince. It does taste best made with fresh pasta sheets but you can use 500g of cannelloni tubes, if you prefer.

    103 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 onion, minced
    • 1 stalk celery, minced
    • 1 carrot, minced
    • 2 cloves garlic, minced
    • 350g (12 oz) minced veal
    • 350g (12 oz) minced pork
    • 350g (12 oz) beef mince
    • 120ml (4 fl oz) white wine
    • 225ml (8 fl oz) beef stock
    • 1 dessertspoon chopped fresh rosemary
    • 1 teaspoon dried Italian herbs
    • 1 bay leaf
    • salt and freshly ground black pepper to taste
    • 30g (1 oz) butter
    • 2 tablespoons plain flour
    • 225ml (8 fl oz) milk
    • 1/4 teaspoon freshly grated nutmeg
    • generous handful chopped fresh parsley
    • 75g (3 oz) grated Parmesan cheese
    • 2 egg yolks
    • 1L (1¾ pints) passata
    • 120ml (4 fl oz) double cream
    • 500g (1 1/4 lb) fresh pasta sheets

    Prep:1hr  ›  Cook:40min  ›  Ready in:1hr40min 

    1. Heat the olive oil in a deep frying pan. Add onion, celery and carrot and cook over moderate heat until softened. Add the garlic and cook 1 minute. Add veal, pork and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine and reduce for 1 minute. Stir in stock. Add herbs, bay leaf, salt and pepper. Bring the mixture to the boil. Reduce heat, cover and simmer for 15 minutes. Uncover and reduce liquid until almost dry. Discard bay leaf. Remove from heat and set aside to cool.
    2. Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 50g Parmesan cheese.
    3. Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
    4. Combine the passata and cream, set aside.
    5. Cut the pasta sheets crosswise into 13cm lengths. In a pot of boiling salted water, cook the pasta sheets a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the sheets in one layer on kitchen roll to drain.
    6. Spoon 4 tablespoons of the filling down the centre of one sheet, and roll the sheet to enclose the filling. Transfer the cannelloni, seam side down, to a well buttered baking dish. Repeat with the remaining pasta sheets and filling, arranging in single layer. Ladle the passata and cream mixture over the cannelloni and sprinkle with the remaining 25g Parmesan cheese.
    7. Bake at 200 C / Gas mark 6 for 10 minutes, or until bubbling. Cook under the grill about 10cm from the heat for 2 minutes or until top is golden.

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    Reviews in English (83)


    Another reviewer put it very aptly...this is heaven on a plate! I doubled the garlic and the rosemary, added spinach and chopped mushrooms to the meat mixture, accidentally added the Bechamel Sauce in with the Tomato Sauce (to which I also added fresh basil, more wine ( a Pinot Grigio) and so I had to prepare a bit more of a roux... added that into the meat mixture, along with the egg yolks and more parsley. I used alot more Locatelli Romano cheese, in all places... and topped the dish with shredded Mozzarella before baking for 20 minutes. Holly, this is an exceptional recipe! I would encourage anyone with a bit of time on their hands to try it. It will not disappoint. I ended up turning my sauce for this dish into a Parma Rosa type of thing, and it was excellent. I also used the Manicotti Shell recipe from this site... and pulsed the meat mixture in my food processor for the type of cannelloni meat texture that I am accustomed to. What a deliciously light and rich (at the same time) dish we enjoyed! This was even better the next day! My family says I outdid myself here. Served with a 1986 Robert Mondavi Gamay Rose, a Caesar Salad and toasted Italian Bread smothered with Garlic Butter, also from Allrecipes. THANK YOU!!!!!!  -  18 Aug 2006  (Review from Allrecipes US | Canada)


    this is so delicious! Thank you Holly. some changes I've made: it didn't seem right to me to cook vegetables first, before adding meats. so I cooked them separately and then mixed together. Instead of celery I added mushrooms( we're not big fans of cooked celery). I also used mozzarella cheese instead of parmesean which suits our tastes better. One other change I would make next time is use a little less of the tomato and whipping cream sauce over cannelloni, since the meat mixture is soooooo good and the sauce overpowers it a little. otherwise so wonderful. thank you so so much HOlly. My husband really liked it.  -  29 Sep 2005  (Review from Allrecipes US | Canada)


    This was heaven on a plate! Took forever to make but it was worth it. I followed the recipe almost exactly except I used equal amounts of beef and pork and skipped the veal. I also added some extra garlic.  -  19 Aug 2006  (Review from Allrecipes US | Canada)