Cannelloni Recipe

Last Updated on August 9, 2019 by Ashley Grant

Cannelloni Recipe

This is one of my favorite recipes and my husband just made it for us over the weekend, so I thought I would share this yummy Cannelloni Recipe with you guys again.

It is NOT a quick OR easy one though – so be aware.  It IS a great one to print out and have available when you want to treat you and your family to some amazing Italian Cannelloni.

What You Need:

For the filling….

• 1/2 cup olive oil
• 1lb lean ground beef
• 1 onion
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• salt to taste
• 1/2 cup white wine (we like dry – cook with a wine you also like to drink…)
• 12 oz of mozzarella cubed
• 2 egg yolks
• 4 tablespoons of butter
• 4 tablespoons of all-purpose flour
• 2 cups of milk

For the sauce….

• 2 cans of stewed tomatoes
• 1 onion
• 2 tablespoons of butter
• 1/2 cup white wine (we like dry – cook with a wine you also like to drink…)
• salt & pepper to taste
• 12 cannelloni shells

What You Do:

FOR THE FILLING (in one pan):

• Warm oil in large skillet over medium heat
• Saute beef, onion, sage, and rosemary – cook until meat is brown
• Add salt and 1/2 cup white wine – Cook until wine evaporates

PREPARE THE BECHAMEL SAUCE (in another pan):

• Melt 4 tablespoons of butter
• Add flour and stir while mixed well
• Stir in milk and bring to a slow boil until thickens
• Stir the sauce INTO the meat mixture
• Mix in mozzarella, egg yolks
• SET ASIDE

In ANOTHER sauce pan:

• Melt 2 tablespoons of butter
• Saute 1 onion
• Add 1/2 cup wine
• Cook down to evaporate some of the wine
• add stewed tomatoes and salt & pepper to taste
• Simmer for 15 minutes
• Cook cannelloni shells according to package instructions
• Preheat oven to 400 degrees
• Spoon filling into shells (we have found that using a baby spoon works best) – CAUTION – noodles will be HOT at first
• Cover with tomato sauce
• Bake for 15 minutes
• Let set 5 minutes before serving

I hope you enjoy this amazing Cannelloni Recipe!