| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 6 servings |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1 cup minced onion
- 1/2 cup minced celery
- 1/3 cup minced carrot
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 12 ounces each ground veal, pork and beef
- 1/2 cup dry white wine
- 1 cup beef broth
- 2 teaspoons minced fresh rosemary or 1 teaspoon dried and crumbled
- 1 bay leaf
- Salt and pepper
- 2 egg yolks
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- Freshly grated nutmeg
- 3/4 cup freshly grated Parmesan
- 1/4 cup minced fresh parsley
- 1 recipe Michele’s Favorite Tomato Sauce, recipe follows
- 1/2 cup heavy cream
- 1 pound fresh pasta sheets
Instructions
- First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
- Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 822 |
| Total Fat | 42 g |
| Saturated Fat | 19 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 53 g |
| Cholesterol | 257 mg |
| Sodium | 1041 mg |
| Serving Size | 1 of 6 servings |
| Calories | 822 |
| Total Fat | 42 g |
| Saturated Fat | 19 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 53 g |
| Cholesterol | 257 mg |
| Sodium | 1041 mg |
Reviews
This recipe makes 16 cannelloni & would serve 8+. I made the sauce & when I strained it, it was really thin. I pureed the vegetables & added them back to thicken the sauce. It was better but not the thickness of typical pasta sauce. I added 1 1/2 T salt and 2 1/2 tsp pepper. It helped but the flavor was’t a wow. It made about 2 1/2 qts. of sauce. I added the cream & that helped the flavor. I placed half of the stuffed cannelloni in each of 2 9×13 pans. I added 1 qt. of sauce to each pan. I sprinkled about 1 cup shredded parmesan over the tops of each & baked for about 15 minutes. The filling is very good & the overall result was good. To make it again, I would put some sauce on the bottom of the baking pan before adding the pasta. I would top with some mozzarella (to add flavor). There are better tomato sauce recipes out there but this one was simple.
I want to make this – and still will – but the tomato sauce recipe isn’t here anymore. Did this happen to anyone else?
The recipe yields gentle yet very tasty pasta dish. The preparation takes some time and effort but the reward is worth it.
When I found this recipe I was in High School… I made it for a cooking class, and everyone loved it. So I made it at home, my parents loved it! It was amazing! The different flavors mixed together are amazing. And if you want to make it a bit cheaper you can just use all ground beef, and even skip on the wine, cause the flavor is still amazing. My husband is full blooded Cecilian and he said he married me because of this recipe. And when I met his grandmother who came from Italy, I had to prove I could cook for her grandson before I could marry him. So I made this and she absolutely loved it! I’ve been approved ever since! So Thanks!!!
The meat and veggie mixture with the wine and beef broth reduction was out of this world! (I think I ate half of it before stuffing it.) I added a cup of ricotta cheese, reggiano cheese, and spinach to the meat mixture instead of the milk sauce. I covered the canneloni with jar tomato sauce and a homemade bechemel. I made my own pasta but instead of boiling them before stuffing, I just stuffed the pasta sheets and then baked for the 10 mins. They came out perfectly cooked.
I LOVE this recipe and Michele’s Favorite Tomato Sauce. It’s amazing. I didn’t change a thing. Every time I make it I get rave reviews from everyone. Make this, you’ll be glad you did.