Three Meat Cannelloni Bake

Three Meat Cannelloni Bake

73 Reviews 2 Pics
  • Prep

    1 h
  • Cook

    40 m
  • Ready In

    1 h 40 m
MARBALET
Recipe by  MARBALET

“This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the 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 herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
  2. Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
  3. Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
  4. Combine the tomato sauce and cream, set aside.
  5. Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
  6. Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
  7. Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

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Reviews (73)

Rate This Recipe
~TAYLOR~
72

~TAYLOR~

Another reviewer put it very aptly...this is heaven on a plate! I doubled the garlic and the rosemary, added spinach and chopped mushrooms to the meat mixture, accidentally added the Bechamel Sauce in with the Tomato Sauce (to which I also added fresh basil, more wine ( a Pinot Grigio) and so I had to prepare a bit more of a roux... added that into the meat mixture, along with the egg yolks and more parsley. I used alot more Locatelli Romano cheese, in all places... and topped the dish with shredded Mozzarella before baking for 20 minutes. Holly, this is an exceptional recipe! I would encourage anyone with a bit of time on their hands to try it. It will not disappoint. I ended up turning my sauce for this dish into a Parma Rosa type of thing, and it was excellent. I also used the Manicotti Shell recipe from this site... and pulsed the meat mixture in my food processor for the type of cannelloni meat texture that I am accustomed to. What a deliciously light and rich (at the same time) dish we enjoyed! This was even better the next day! My family says I outdid myself here. Served with a 1986 Robert Mondavi Gamay Rose, a Caesar Salad and toasted Italian Bread smothered with Garlic Butter, also from Allrecipes. THANK YOU!!!!!!

marinushka24
50

marinushka24

this is so delicious! Thank you Holly. some changes I've made: it didn't seem right to me to cook vegetables first, before adding meats. so I cooked them separately and then mixed together. Instead of celery I added mushrooms( we're not big fans of cooked celery). I also used mozzarella cheese instead of parmesean which suits our tastes better. One other change I would make next time is use a little less of the tomato and whipping cream sauce over cannelloni, since the meat mixture is soooooo good and the sauce overpowers it a little. otherwise so wonderful. thank you so so much HOlly. My husband really liked it.

Always Cooking
38

Always Cooking

This was heaven on a plate! Took forever to make but it was worth it. I followed the recipe almost exactly except I used equal amounts of beef and pork and skipped the veal. I also added some extra garlic.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 861 cal
  • 43%
  • Fat
  • 50.3 g
  • 77%
  • Carbs
  • 51.4 g
  • 17%
  • Protein
  • 47.2 g
  • 94%
  • Cholesterol
  • 250 mg
  • 83%
  • Sodium
  • 1339 mg
  • 54%

Based on a 2,000 calorie diet

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