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How to Make Italian Baked Cannelloni - A Step-by-Step Guide

Italian cuisine is known for its rich and flavorful dishes, and one classic that never fails to impress is baked cannelloni. This delicious pasta dish is filled with a savory mixture of ricotta, spinach, and Parmesan cheese, then topped with a rich tomato sauce and baked to perfection. Whether you're cooking for a special occasion or just craving some comfort food, Italian Baked Cannelloni is sure to be a hit with your family and friends.

What sets cannelloni apart from other pasta di...

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Ingredients

  • ½ cup olive oil, or as needed
  • 1 pound lean ground beef
  • 1 onion, thinly sliced
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • salt to taste
  • ½ cup white wine
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 2 egg yolks, lightly beaten
  • 12 ounces mozzarella cheese, cubed
  • 2 tablespoons butter
  • 1 onion, thinly sliced
  • ½ cup white wine
  • 2 (14.5 ounce) cans stewed tomatoes
  • salt and pepper to taste
  • 12 cannelloni pasta shells

Information

  • Prep Time: 45 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 15 mins
  • Servings: 6
  • Yield: 6 servings

  • 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. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
  • 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. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
  • 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 stewed tomatoes and salt. Mix well; simmer for 15 minutes.
  • 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.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
  • Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

    • Nutrition

    890 cal.

    • Total Fat: 58g
    • Saturated Fat: 24g
    • Cholesterol: 198mg
    • Sodium: 826mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 3g
    • Total Sugars: 12g
    • Protein: 37g
    • Vitamin C: 14mg
    • Calcium: 622mg
    • Iron: 5mg
    • Potassium: 821mg

    Categories

    Pasta recipes
    Cheese recipes
    Meat recipes
    Sauce recipes
    Baking recipes