Italian Baked Cannelloni

Italian Baked Cannelloni

86 Reviews 3 Pics
  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    1 h 5 m
Recipe by  MARBALET

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. To make the Cannelloni Filling: In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Add salt and 1/2 cup white wine; cook until wine is evaporated.
  2. To make the Bechamel sauce: Melt 4 tablespoons 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 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add tomato and salt. Mix well; simmer for 15 minutes.
  4. Bring a large pot of lightly salted water to a 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 400 degrees F (200 degrees C).
  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 9x13 inch 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.

Share It

Reviews (86)

Rate This Recipe
Mario Grazia Italian Chef

Mario Grazia Italian Chef

The real Italian recipe features mushrooms, too. I usually use chopped carrot, onion and celery, to give the perfect flavour to the meat. Important: he baking dish must be either greased with butter or lined with parchment paper! One more tip: if you want to use hand-made cannelloni pasta, be sure to cook a few pasta sheets at a time in abundant and salted boiling water, to avoid them to stick together. Buon appetito :)



I really enjoyed this recipe and found it to be easier to prepare than expected. I made a few changes: I only used about a tablespoon of olive oil in the beginning, I added garlic with the onions, I drained off the fat before adding the wine and I only added 8 ounces of mozzarella. For those of you that found their cheese sauce to be too runny, it was because you didn't allow the sauce to thicken up. It's best to bring the butter/flour/milk mixture to a boil over medium heat. This process should take about 15-20 minutes to make a really thick sauce. I ended up using Yellow Tail Pinot Grigio and just a jar of spaghetti sauce. It turned out great!

Brenda in Subury, ON

Brenda in Subury, ON

My family really enjoyed this recipe but did make a few changes: (1) Only used 1 tbsp of olive oil for frying the onions/meat (didn't want all the calories of 8 tbsp of oil!). (2) Added some hot Italian sausage to the ground beef mixture - really added zip and next time I will add more sausage. (I removed the sausage skin so the meat blended right in with the ground beef.) (3) Next time I'll use a bit more flour to make the Bechamel sauce since the meat/sauce mixture ended up being too runny. (4) As per other reviews, make sure you first drain the stewed tomatoes - otherwise it would be way too sloppy. And I used Italian-flavored stewed tomatoes - really adds flavor. (5) I used shredded four-blend Italian cheese (reduced fat version), which is readily available in our grocery stores. It was a nice blend of cheeses for this dish. (6) It really helped to only cook half the manicotti shells at a time to keep them from sticking ... and I use the term "manicotti" since I think that at least here in Canada, this is what "Cannelloni" is called. Could be wrong, but I couldn't find anything called cannelloni in the grocery store. While this recipe does take a bit of prep time, don't be put off by that since all in all, it's relatively easy to make and a nice treat!!

More Reviews

Similar Recipes

Tender Italian Baked Chicken

Tender Italian Baked Chicken

Baked Penne with Italian Sausage

Baked Penne with Italian Sausage

Baked Fettuccine Lasagna

Baked Fettuccine Lasagna

Baked Rigatoni with Italian Sausage and Fennel

Baked Rigatoni with Italian Sausage and Fennel

Beef Cannelloni Bake

Beef Cannelloni Bake

Baked Italian Lemon Chicken

Baked Italian Lemon Chicken


Amount Per Serving (6 total)

  • Calories
  • 890 cal
  • 44%
  • Fat
  • 58.1 g
  • 89%
  • Carbs
  • 47.4 g
  • 15%
  • Protein
  • 37.4 g
  • 75%
  • Cholesterol
  • 198 mg
  • 66%
  • Sodium
  • 826 mg
  • 33%

Based on a 2,000 calorie diet



previous recipe:

Baked Rigatoni with Italian Sausage and Fennel


next recipe:

Baked Pasta Casserole