This side dish of maple-glazed carrots is really simple and perfect for any event. Carrots have a delicious sweet and salty flavor!
| Prep Time: | 1 hr |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
Ingredients
- 1 cup minced onion
- ½ cup minced celery
- ⅓ cup minced carrot
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 12 ounces ground veal
- 12 ounces ground pork
- 12 ounces lean ground beef
- ½ cup white wine
- 1 cup beef broth
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon Italian seasoning
- 1 bay leaf
- salt to taste
- ground black pepper to taste
- 2 egg yolks
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ¼ teaspoon freshly ground nutmeg
- ¾ cup grated Parmesan cheese
- ¼ cup chopped parsley
- 4 cups tomato sauce
- ½ cup heavy whipping cream
- 1 pound fresh pasta sheets
Instructions
- Heat olive oil in a deep skillet over medium-high heat. Add onion, celery, and carrot; cook until softened. Add 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 broth. Add rosemary, Italian seasoning, bay leaf, salt, and pepper. Bring mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover and reduce until almost dry. Discard bay leaf and set aside to cool.
- Melt butter in a saucepan over moderately low heat. Whisk in flour for about 2 minutes. Whisk in milk, grated nutmeg, salt, and pepper. Simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1/2 cup Parmesan cheese and parsley. Set aside.
- Transfer cooled meat mixture to a large bowl and mix in egg yolks. Stir in cheese and parsley sauce; set aside.
- Combine tomato sauce and cream in a bowl; set aside.
- Preheat the oven to 400 degrees F (205 degrees C). Generously coat a gratin dish with butter.
- Bring a pot of salted water to a boil over high heat. Cut pasta sheets crosswise into 5-inch lengths, then cook noodles, a few at a time, until al dente, 1 to 2 minutes for fresh pasta. Transfer pasta to a bowl of cold water. Spread noodles in a single layer on paper towels to drain.
- Spoon 1/4 cup filling down the center of one noodle; roll noodle to enclose filling. Transfer cannelloni, seam-side down, to the prepared gratin dish. Repeat with remaining noodles and filling, arranging in a single layer.
- Ladle tomato cream sauce over filled cannelloni and sprinkle with remaining Parmesan cheese.
- Bake in the preheated oven until bubbling, about 10 minutes. Turn the broiler on and continue cooking until top is golden, about 2 minutes.
Nutrition Facts
| Calories | 861 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 250 mg |
| Dietary Fiber | 5 g |
| Protein | 47 g |
| Saturated Fat | 22 g |
| Sodium | 1339 mg |
| Sugars | 11 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
I have been using this recipe for years now, so figured it’s about time I added a review! This was so good that it has made it into extended family rotation as well. I’ll usually substitute ground turkey for the ground veal. I have also tried this as a lasagna as well. I do have celiac disease, so we use vegetable sheets instead of regular pasta noodles, turns out great! I would highly recommend them over the other gluten free options out there. Thank you so much for the recipe and all the family memories I have of making this delicious dish!
Very good. All the noise about being labor intensive, I guess amounts to all the pots and pans to be washed.
This recipe is outstanding! I made it three times exactly as the recipe directs, and it was delicious each time. My friends all loved the dish and ate every bite! I did use manicotti shells since I could not find cannelloni shells or fresh sheets, but I think it worked just as well. This can also be made ahead of time and frozen.
I was somewhat disappointed with this recipe. I felt that the filling was just blah. I didn’t take any shortcuts except to prep everything and assemble the cannelloni the day before Christmas so all I’d have to do would be to finish cooking it in the oven. I followed all instructions to the letter and the biggest criticism is that the filling needs to be seasoned. I thought this as I was assembling, but so many of the reviews rave that this recipe is great as is. I think some salt, pepper, maybe some crushed red pepper…some adjustments would take this to another level.
This was just delicious. I made another manicotti recipe on this site as well (manicotti alla romana) and decided the next time that I made it to blend the two recipes together. Equally as delicious. Just make sure not to overcook the manicotti as the tubes will rip as you stuff them. I’m now a manicotti fan. Can always use this with stuffed jumbo shells as well. This recipe is a keeper.
Instead of cannelloni, I made it with Trader Joe’s rice& quinoa pasta, very delicious!!
I have used this recipe over and over again. One of the families favorites. I use my homemade tomato sauce which gives it a deep rich flavor
I found the tomato sauce plant. So I added some basil and parsley to the tomato sauce. I used gluten free flour to the cheese mixture and used GF lasagna sheets (partially boiled to al denente). It’s was delish!
This was very good. I used no bake lasagne noodles because I couldn’t find fresh. Since it saved a step, I’d do it again. I only gave it four stars because the recipe did not state to drain the meat. I didn’t and ended up straining off more than 1/2 cup of fat. Overall a nice light flavor. But it did take a long time to make… So I don’t know that I will do it again.
I made 2 variations of this dish. first as its written, but using crapes as shells. Second batch, I added mushrooms to the filling and I made fresh pasta sheets. Both were good. My brother liked one kind and I liked the other, but using crepes was easier. I used much less tomato sauce. Next time I might make more Bechamel sauce and use it for the topping.
Fantastic to say the least! Besides doubling the garlic, everything else was per the recipe. Everyone absolutely loved it! Gibby
This is 5 star in my book. My son is a fussy eater but he and his room mates went nuts over this dish. I made 1 dish and frozen one. The frozen dish was just as good as if I prepared it that same day. I also used manicotti noodles instead of the option in this recipe. I also used ground turkey to keep it healthier
I liked it, but hubby didn’t care for the Italian seasoning. I made this with jumbo shells since I had some to get rid of.
great. made with one pound each veal and beef, didn’t use onions. Sauteed the vegetables using grease from fat back. First night I made it with just the stuffing part and served it over pasta. The second night I stuffed it in pasta shells and baked with marinara/cream sauce. Very good both ways. I may have even preferred it the first night. good enough to serve for company. would make again.
This was AWESOME!!! The only changes I made were that I added a package of ricotta cheese to the filling and topped the whole thing with some mozzorella cheese. I also left out the beef broth because I didn’t have any, but I can’t imagine that it affected the final result much. I may have added more seasoning than is called for, I didn’t measure, just seasoned by taste. It was delicious! I also plan to use the parmesan sauce that’s part of the recipe as my alfredo sauce recipe from now on, plus some garlic (I was never taught how to make proper fettuccini alfredo lol). I will most definitely make this again!
Great flavour! I rathe filling thru the food processor and the texture was great. I didn’t put cream in the sauce, just a personal preference
really tasty. the pink sauce is divine i ate a couple of tablespoons of it while cooking. i substituted the three meats with only beef and the broth with half a cup of water. i used cannelloni bought from stores so i baked it covered for 30 mins and then broiled for 5 mins. turned out so great there aren’t any left!
Amazing!
This recipe is as authentic as one can get and, as others have said, worth the effort if you love cannelloni. The suggestion someone had to use a jar of Classico alfredo sauce and a jar of tomato-basil sauce was a really good one; the blend of those flavors made a perfect combination – and easier too. The suggestion to process the meat mixture was also a good one. Thanks!
I used lamb instead of veal and it added another level of flavor. I agree with the other reviewers, doubling the white sauce is a good idea. Other than that, a must try!
Delicious. One of my favorites. Some effort required, but results were worth it.