Italian baked cannelloni

    1 hour

    This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labour of love, but worth every bite! For a different taste, you can use a combination of beef and pork mince.

    157 people made this

    Serves: 6 

    • 125ml olive oil
    • 450g lean mince
    • 1 onion, thinly sliced
    • 1/4 teaspoon dried sage
    • 1/4 teaspoon dried rosemary
    • salt to taste
    • 125ml white wine
    • 350g mozzarella cheese, cubed
    • 2 egg yolks
    • 50g butter
    • 4 tablespoons plain flour
    • 500ml milk
    • 2 (400g) tins whole plum tomatoes
    • 1 onion, thinly sliced
    • 30g butter
    • 125ml white wine
    • salt and pepper to taste
    • 12 cannelloni

    Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

    1. To make the cannelloni filling: In a large frying pan over medium heat, warm oil and saute beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Add salt and 125ml white wine; cook until wine is evaporated.
    2. To make the Bechamel sauce: Melt 50g butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Stir into the meat mixture and mix well. Stir in the mozzarella and egg yolks; set aside.
    3. In a medium saucepan over medium-low heat, melt 30g butter and saute onion until soft and translucent. Add 125ml white wine and let it cook down to evaporate; add tomatoes and salt. Mix well; simmer for 15 minutes.
    4. Bring a large pot of lightly salted water to the boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
    5. Preheat oven to 200 C / Gas 5.
    6. Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. In a 22x33cm baking dish, place cannelloni and cover with tomato mixture.
    7. Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (100)


    Mmmmm! Will make this one again!!  -  06 Oct 2009


    Needs more tomato mix  -  20 Feb 2017


    I found a huge variety of cheap cannelloni online for the UK  -  22 Jan 2015

    Write a review

    Click on stars to rate
    See all 8 collections