Cannelloni Florentine

Cannelloni Florentine


"A delicious dish of veal stuffed cannelloni in a quick marinara sauce."


2 h 40 m servings 778 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 778 kcal
  • 39%
  • Fat:
  • 42.8 g
  • 66%
  • Carbs:
  • 61.9g
  • 20%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 1772 mg
  • 71%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside.
  2. Preheat oven to 500 degrees F (260 degrees C). In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).
  3. Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.
  4. While meat mixture is cooling enough to handle, make tomato sauce. Puree canned tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.
  5. Reduce oven temperature to 350 degrees F (175 degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.
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  1. 18 Ratings


Amazing recipe... I couldn't find cannelloni so I used manicotti, which was just as good. I would recommend doubling the sauce and adding some red pepper flakes while in the blender. Also add lo...

I started making this recipe a couple of years ago. My ex husband and I were at Spaghetti Warehouse and he had their Cannelloni Florentine. He loved it and wanted me to make it for him. So we fo...

This was great, I used the over all idea but made some changes - used chicken mince (half a pound), spinach (frozen), grated cheese and italian herbs for the meat (didn't bother to pre-cook). T...

I made this with Alfredo instead of with marinara as I can't stand tomatoes and that's what I normally do with Italian dishes. Other than that, I followed this. I have never stuffed cannelloni...

This recipe is a new favorite for my boyfriend and I. I never follow recipes exactly so I made a few changes. Beef instead of veal, instead of roasting I just fried the mixture. I also use the n...

Good, but lots of work.

Now I know why there is not a pic included, this dish looks questionable :) The filling is quite tasty despite it's looks. The sauce has potential but is way too salty. overall not a bad dish. ...

I followed this recipe exactly, except that I used manicotti pasta and ground beef. My husband is not a tomato-based sauce fan, so I did not double the sauce like some reviewers suggested. Thi...

WAY too much pepper! Don't use oven ready canneloni, it won't cook with this recipe. Double the sauce recipe or you won't have enough.