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Veal cannelloni recipe

Veal cannelloni recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Veal

A scrumptiously filling dish of cannelloni stuffed with a tasty mixture of minced veal flavoured with white wine, cream, tomatoes, herbs and Parmesan. Serve with a green salad.

25 people made this

IngredientsServes: 4

  • 250g cannelloni pasta
  • 250g minced veal
  • 2 carrots, chopped
  • 1/2 stick celery, chopped
  • 1 onion, chopped
  • 275g spinach, chopped
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground black pepper
  • 2 tablespoons olive oil
  • 250ml dry white wine
  • 250ml double cream
  • 200g plum tomatoes, diced
  • 40g grated Parmesan cheese
  • 2 teaspoons dried Italian herbs
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 450g passata
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 leaves fresh basil, chopped

MethodPrep:30min ›Cook:2hr10min ›Ready in:2hr40min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate and set aside.
  2. Preheat oven to 250 C / Gas 9. In a 20x30cm baking dish, combine veal, carrots, celery, chopped 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 200 C / Gas 6.
  3. Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to dish and stir in cream, plum tomatoes, Parmesan, dried Italian herbs 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. In large frying pan over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in passata, 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 180 C / Gas 4. Stuff cannelloni with cooled meat mixture, 2 to 3 tablespoons per cannelloni. Place shells in clean 20x30cm baking dish. Pour sauce over cannelloni and bake 20 minutes, or until sauce is bubbly.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (14)

The most complex of the cannelloni recipes featured here....and actually...the best. It takes time and patience but is authentic and worth it. I substituted minced beef for minced veal since the latter can be hard to come by but good results just the same. ( I was once told by an old Italian grandma whose cannelloni was much sought after that her secret ingredient was cocoa or chocolate!! How much I don;t know.)-24 Jun 2013

by 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.-10 Aug 2005

by Mistie Dawn Boyd

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

Cannelloni Recipe

Cannelloni is one of the most popular of Italian pasta al forno (oven baked pasta) dishes and with good reason - it's delicious!! This is one of our favorite recipes and let me tell you that nothing much can beat a dish of homemade cannelloni.

One thing I've noticed is that a lot of people seem to not like spinach and the recipe includes this. If you don't like spinach then there's a simple solution. leave it out. The recipe is still wonderful.


Preheat oven to 350 degrees F. Grease a 13" x 9" baking dish.

Prepare bechamel sauce: Melt the butter in a 2-quart saucepan over medium heat. When melted, whisk in the flour, salt, pepper and nutmeg. Slowly whisk in the milk until blended then whisk in the heavy cream.

Stir the mixture and continue cooking for 10 minutes or until the sauce is thickened. Set aside and keep warm.

Meanwhile, cook the cannelloni as directed. Drain and set aside.

Combine one cup of the bechamel sauce, ground veal, parsley, Parmesan, thyme, sage and egg in a large bowl until well mixed.

Carefully spoon the veal mixture into the cannelloni tubes. Place the stuffed pasta in the baking dish in a single layer.

Spoon the remaining bechamel sauce over the pasta.

Cover the dish and bake at 350 degrees F for 35-40 minutes. Remove the cover, sprinkle with Parmesan cheese, and bake 10 minutes longer or until golden brown and bubbly.

Recipe Summary

  • 1 (8 ounce) package cannelloni pasta
  • 8 ounces ground veal
  • 2 carrots, chopped
  • ½ stalk celery, chopped
  • ½ yellow onion, chopped
  • 10 ounces spinach, rinsed and chopped
  • 1 ¼ teaspoons salt
  • 1 ¼ teaspoons ground black pepper
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1 cup roma (plum) tomatoes, diced
  • ½ cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 2 tablespoons chopped fresh basil
  • 1 (16 ounce) can Italian-style diced tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 leaves fresh basil, chopped

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.

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).

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.

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.

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.

Olive Garden style Cannelloni al Forno

The trick to this Olive Garden-style Cannelloni al Forno recipe is processing the ingredients in a blender to achieve the smooth texture this dish is known for. This copycat recipe is spot on in the flavor department too.


  • 1 cup red onion, diced
  • 1 / 2 cup celery, diced
  • 1 / 3 cup carrot, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 pound ground veal
  • 1 pound ground mild Italian sausage
  • 1 pound ground chicken
  • 1 / 2 cup white wine
  • 1 1 / 4 cup beef broth
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • Salt, to taste
  • Pepper, to taste
  • 2 egg yolks
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 / 4 teaspoon ground nutmeg
  • 3 / 4 cup Parmesean cheese, freshly ground
  • Fresh pasta (highly recommended but could use dried cannelloni tubes)
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 2 cups flour
  • 1 / 4 cup water
  • 1 (16-ounce) jar high quality marinara sauce
  • 1 / 2 pound Fontina cheese, grated
  • 1 / 2 cup heavy cream
  • 5 tablespoons butter
  • 1 / 4 cup Parmesean cheese, grated


  1. Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened.
  2. Add the garlic, and cook 1 minute. Add veal, pork, and chicken. Cook, stirring occasionally, until meat is no longer pink. Drain excess liquid and grease thoroughly.
  3. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper.
  4. 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.
  5. Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper.
  6. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
  7. Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside to cool.
  8. In a medium size bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
  9. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thickness (recommend the #5 thickness setting on hand-crank pasta machine). Use machine or knife to cut into 4- x 5-inch strips.
  10. 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.
  11. Place 1/3 of the cooled meat and parsley sauce mix into a blender or food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes. Repeat with remaining mixture until all filling ingredients are processed.
  12. Prepare Fontina Cheese Sauce by placing Fontina, cream, butter and Parmesan in a double boiler or a bowl in a saucepan of simmering water. Heat, stirring occasionally, until the cheeses have melted and the sauce is smooth and hot.
  13. Cover bottom of 9 x 13-inch baking dish with 1/4 inch of marinara sauce. 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 9 x 13-inch baking dish. Repeat with the remaining noodles and filling, arranging in single layer.
  14. Ladle the remaining marinara sauce on one side of the cannelloni, leaving the other 1/2 of each tube without sauce. Spread the Fontina cheese sauce on the other 1/2 of the cannelloni and sprinkle with the remaining Parmesan cheese.
  15. Bake at 400 degrees F 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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I would love to make this and I have it in my head to make it in a lasagna form, but I have a question. In step 6, it says to add parsley. How much? It's not listed in the ingredients.

I just threw in a few tbs. of dried parsley. Though I made several adjustments due to ingredient availability, it turned out really good.

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Notes about this recipe

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Where’s the full recipe - why can I only see the ingredients?

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Veal & Porcini Cannelloni

When I’m entertaining, I often like to create a baked pasta for our first course as I can prepare it ahead of time and simply pop it into the oven once the guests arrive, leaving my time free to concentrate on my guests and other courses. My two favorite baked pasta dishes are lasagna and cannelloni and both offer so many variations that you could never get tired of making them. I recently was craving mushrooms so decided to create a cannelloni dish with a ground veal and sauteed porcini mushrooms filling, topped with a béchamel sauce that I flavored with a little porcini powder. I bought my porcini powder at Zingerman’s in Ann Arbor Michigan, but you can also simply make your own by grinding dried porcini mushrooms in a blender or food processor until it is finely ground. I used frozen porcini mushrooms in my version as fresh porcini are difficult for us to find here in Umbria. Feel free to use your own choice of mushrooms or a mixed wild mushroom blend would also be delicious.

Veal Cannelloni featuring Landwehr Veal

My dad&rsquos friend makes this amazing veal cannelloni. Honestly it is the stuff dreams are made of&hellip I&rsquove always wanted to try my hand at making it. Naturally, I was excited when Chris of Landwehr Veal got in contact with me about being featured. I knew the minute he told me he raised veal, I was going to try veal cannelloni. While my veal cannelloni isn&rsquot perfect as as Angelo&rsquos, it was pretty awesome for a non-Italian gal!


When did you start farming? What brought you into farming?

My family started with veal when I was 15 years old (1975). We bought our own farm in 1988 and I bought the family farm in 1997.

What chores did you have growing up on the farm? Are there any differences between your farm now and your farm when you were a kid?

As kids, we were involved right from the start with feeding, cleaning the barns and everything else that goes along with 400 head of calves. We also ran a 150 acre small bale hay operation. The main difference is the way the calves were housed. In the beginning the calves were kept in individual stalls where now they are in groups of eight. We are also raising them to about 500 pounds whereas in the beginning they were only about 300 pounds. You can learn more about veal farming at

Who farms with you and what are their roles?

When our kids were younger, everyone helped. In between groups of calves, we would take a Saturday and do all the repairs in the barns. I called this our family day. The kids are now grown up and my wife works full time, so I rely on more outside help.

What has been the hardest part of farming for you? The most satisfying part of farming?

The huge price fluctuations make it hard to budget. Also it was hard to explain to the kids that we can&rsquot go camping with the group because we had chores to do. To see my kids grown up now with a work ethic that is second to none. They are thriving in their young adult lives and talk about coming back to the farm someday.

What crops (or animals) do you grow and why?

We raise veal and also have a seasonal greenhouse/garden center.

What do you think was the most useful advance in farming such as machinery, genetics, chemicals, etc?

For us as veal industry, I think the shift to group housing has been the biggest advancement. While the health and well-being of the calves has always been a priority, there is a negative public perception associated with calves kept in individual stalls. Now when people understand the changes that have been made, I think they embrace what we are doing.

What is your favorite thing to do with a food crop you grow?

Veal Scallopini is to die for. That&rsquos my favorite! features recipes and cooking videos. I definitely encourage you to visit the website.

What is one message you&rsquod like to get across to the general public about what you do?

As a family, get involved in your food production either through a CSA or visiting a farm through events like breakfast on the farms or any other open houses that might be offered. Farming is a very complex business, and it is difficult to fully understand that unless you start visiting with farmers directly. The interest in how food is produced and who is producing it is a good thing. Most importantly, I want the public to know I really care about what I do and taking the best possible care of my calves is a priority on my farm everyday.

What advice would you give to anyone interested in getting into farming?

There are so many high tech opportunities in farming today. The innovation is exciting. If you have a child interested in farming, get them involved at a young age in 4-H and FFA, and better yet, get them a job working on a farm. It can be a very rewarding life.

I totally loved learning more about veal production and I hope you did as well! You can find more from the Landwehr&rsquos at!

If you don&rsquot feel comfortable using veal, you can certainly use another form of ground meat. However, the veal gives this such a unique flavor. Also feel free to go super fancy and make your own noodles, I went the quick route and used pre-made noodles from the store! This recipe seems highly involved, but it could be easily split up into two days or pre-made when you have time. But I promise you, it is worth it!

Ricotta and Meat Cannelloni

Preheat the oven to 350 degrees . In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and half of the garlic and cook until translucent, about 6 minutes. Push the onion to the sides of the pan and increase the heat to medium-high. Add the ground meat and cook, stirring occasionally, until browned, about 15 minutes. Remove from the heat and let cool.

In a large pot of boiling salted water, cook the pasta for 6 minutes. Drain the pasta and rinse with cold water to stop the cooking. Spread the cooked pasta shells on a paper-towel- lined baking sheet and let cool. When cool, split open the pasta tubes lengthwise.

In a large bowl, combine the ricotta, eggs, 1/4 cup Asiago cheese, the parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper. Fold in the meat mixture.

Puree the tomatoes in a blender or food processor until smooth. In a medium skillet, cook the remaining garlic in the remaining 1 tablespoon olive oil over medium heat until soft, about 2 minutes. Add the pureed tomatoes, the basil and the remaining 1/4 cup Asiago cheese and simmer for 5 minutes. Spread half the sauce on the bottom of a sturdy rimmed baking sheet.

Stuff the pasta shells with 3 tablespoons of the meat-and-cheese mixture, and slightly overlap the edges to enclose the stuffing. Place the cannelloni seam side down on the sauce and top with the remaining tomato sauce and the sliced mozzarella. Bake for 25 minutes.

The recipe for cannelloni stuffed with meat


For the pasta: 11 oz flour type 00, 3 eggs.

For the filling : 1 rib of celery, 3 carrots, 1 onion, 2 cloves of garlic, 7 oz ground beef, 5 oz sausage, 1 egg, extra-virgin olive oil, salt, pepper, nutmeg, half a glass of red wine.

For the sauce: 17 oz tomato puree, 1 clove of garlic, extra-virgin olive oil, salt, fresh basil.

For béchamel (optional): 2 ½ oz butter, 1 oz flour, 2 cups milk, nutmeg, salt.

First, form a fountain with the flour and then add the eggs and begin to knead until you get a smooth and uniform mixture.

Make a ball of it, cover it with film and leave it to rest for 1 hour in the fridge.

Fry the garlic in a little oil in a pan and then add the tomato sauce and a pinch of salt.

Cook for 15 minutes, until the sauce thickens. Scent with a basil leaf and set aside. Now prepare the béchamel.

Put the butter in a pan, melt it and then add the flour. Mix well with a whisk and then slowly add the milk, salt, and nutmeg.

Continue stirring until the cream thickens.

Now comes the filling: sweat the finely chopped onion and garlic in a little oil.

Add the chopped celery, carrots and then the minced meat.

Remove the sausage’s casing, break up the meat with your hands, and add it to the fried onions.

Add the wine, salt, pepper, nutmeg and cook for 15 minutes.

Off the heat, add the egg and mix well.

Take the pasta from the fridge, divide it in half and start to roll it out with the pasta roller until you get sheets that are 2 mm thick.

Cut it into 6 x 2¾ inch rectangles that you will blanch one by one for a few seconds in a saucepan with salted water.

Roll out the sheets on a cloth, stuff them with a little filling and roll them upon themselves.

Butter a baking pan, arrange the cannelloni one at a time, cover with the tomato sauce and, if you want, with the béchamel sauce.