cannelloni-florentine

Cannelloni Florentine

13 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    2 h 10 m
  • Ready In

    2 h 40 m
LADYNOCTURNE
Recipe by  LADYNOCTURNE

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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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Reviews (13)

Rate This Recipe
motherteresa
14

motherteresa

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 lots of extra garlic! Other suggestion would be just to use another can of diced tomatoes (drained) instead of dicing roma tomatoes, and use frozen spinach. I also used half-and-half instead of heavy cream, which was fine.

tinkrbell29
9

tinkrbell29

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 found this recipe on here and since then I have made it probably about 30 times. It quickly become a well loved treat in our family. I do a couple of things different. 1: I use sugar in the sauce and I triple the batch. I add just enough to give a sweet taste. 2: I add extra cream and cheeses. 3: When it is all done cooking I sprinkle Mozzarella cheese all over it and let it cook about 5 minutes more. Just enough time for the cheese to melt. I serve it with Fettucine Alfredo and garlic cheese bread. I highly recommend this recipe. You will fall in love with it. I have made it so many times that I don't have to follow the recipe anymore. Thanks Mistie

ELIZABETH101
8

ELIZABETH101

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). The sauce - canned tomatoes, white wine (1/3 cup), garlic, 1 cup chicken stock, 2 tablespoons tomato paste, itlian herbs and parmesan cheese, simmered for 1 hour, add 1/2 cup evaporated milk when ready to use. Use an old icing bag and pipe meat into shells and top with sauce, grated cheese and mozorella cheese. I never pre-cook the shells, bake at 375oF (180oC) for 45-50 minutes and served with steamed vegies and garlic bread, my husband was begging for more.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 778 cal
  • 39%
  • Fat
  • 42.8 g
  • 66%
  • Carbs
  • 61.9 g
  • 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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