About this recipe: A hearty stuffed pasta that has a beef and vegetable filling, baked with a fresh homemade tomato sauce. Serve with a green salad and crusty Italian bread, if desired.
This was so good. I didn't realize how long it took. So to shorten the time I browned the beef in a skillet, then I cooked the carrots, celery, and onion with the salt and pepper in another skillet. Then I added the beef and the spinich and wine (Then I put the lid on the skillet for a few minutes)Also instead of using a fresh tomato I used 1c of crushed tomato. This seriously cut down on the time. Then I followed everything until it came to the sauce. I used the rest of the crushed tomatoes instead of the stewed tomatoes and I roased some garlic. I didn't have anymore onion so I left that out of the sauce. This dish turned out super great! I would make again, but will be more prepared with how much time it takes to make. - 27 Jul 2007 (Review from Allrecipes US | Canada)
delicious! takes time to prepare, but prepare a double batch and freeze half. use the no-cook cannelloni, it's much easier to stuff. - 22 Dec 2004 (Review from Allrecipes US | Canada)
This is what I call REAL cannelloni! Often when you order cannelloni at reataurants they bring you some pasta with some spinach leaves in it. But this is cannelloni the way italian mothers make it. It takes a while to make it, but it's really worth the hassle. Besides you can make a double portion and freeze the rolls for later. I've made this dish for friends and neighbours and they always moan with pleasure. That's always nice for the chef, right? - 20 Jan 2004 (Review from Allrecipes US | Canada)