Baked Veal Cannelloni

    2 hours 40 minutes

    A savoury veal mixture containing celery and spinach is stuffed into cannelloni then baked in a rich tomato sauce.

    24 people made this

    Serves: 4 

    • Cannelloni
    • 250g cannelloni pasta
    • 250g veal mince
    • 2 carrots, diced
    • 1/2 stalk celery, diced
    • 1/2 yellow onion, diced
    • 300g spinach, rinsed and diced
    • 1 1/4 teaspoons salt
    • 1 1/4 teaspoons ground black pepper
    • 2 tablespoons olive oil
    • 1 cup (250ml) dry white wine
    • 1 cup (250ml) thickened cream
    • 1 cup roma (plum) tomatoes, diced
    • 1/2 cup grated Parmesan cheese
    • 2 teaspoons Italian mixed herbs
    • 2 tablespoons chopped fresh basil
    • Sauce
    • 1 (400g) tin Italian style diced tomatoes
    • 2 tablespoons extra virgin olive oil
    • 2 cloves garlic, finely diced
    • 1 onion, diced
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 4 leaves fresh basil, diced

    Preparation:30min  ›  Cook:2hours10min  ›  Ready in:2hours40min 

    1. Cannelloni: Bring a large saucepan 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 260 degrees C.
    3. In a baking dish combine veal, carrots, celery, diced onion and spinach. Stir well. Stir in salt, pepper, 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 200 degrees C.
    4. Let meat mixture cool 15 minutes then process in food processor until finely chopped. Return to the baking dish and stir in cream, tomatoes, Parmesan, Italian mixed herbs and basil. Bake 20 minutes more. Remove from oven and let cool.
    5. While meat mixture is cooling enough to handle, make tomato sauce.
    6. Reduce oven temperature to 180 degrees C.
    7. Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean baking dish. Pour tomato sauce over shells and bake 20 minutes or until sauce is bubbly.
    8. Sauce: Puree tinned tomatoes with their juice in food processor until smooth. In large frypan over medium heat, heat olive oil. Saute garlic and onion until soft. Stir in pureed tomato, salt and pepper. Cook 5 to 10 minutes or until no longer watery. Add basil leaves and cook 1 minute more.

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    Reviews in English (14)


    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.  -  10 Aug 2005  (Review from Allrecipes USA and Canada)


    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  -  06 Oct 2007  (Review from Allrecipes USA and Canada)


    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.  -  24 Apr 2006  (Review from Allrecipes USA and Canada)