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Cannelloni Recipe

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This recipe for Cannelloni, by , is from The Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Nelson - Time Life
Added: Wednesday, April 8, 2009


2 packages of retangular sheets of uncooked pasta from Bristol Farms (about 4 inches wide)

2 tbsp. olive oil
1/4 cup onions finely chopped
1 tsp. garlic finely chopped
1 10 oz. package frozen chopped spinach
2 tbsp. butter
1 lbs. beef round steak ground twice
2 chicken livers
5 tbsp. freshly grated Parmesan cheese
2 tbsp. heavy cream
2 eggs lightly beaten
1/2 tsp dried oregano crumbled
Salt and freshly gound black pepper

Besciamella Sauce:
4 tbsp. butter
4 tbsp. flour
1 cup of milk
1 cup heavy cream
1 tsp. salt
1/8 tsp. white pepper

Tomato Sauce:
Make 3 cups of your own or go to Mickey's Deli and buy 1 large can of homemade tomato sauce

1. Boil 6 to 8 quarts of water with 1 tbsp. of salt in a large pot
2. Cut the pasta sheets so they are about 4-inches by 4-inches
3. Add several of the pasta sheets at a time to the boiling water and gently stir them with a wooden spoon so they don't stick together or break
4. Remove when al dente and arrange them on paper towels to drain and cool until all the pasta has been cooked

1. Squeeze the spinach completely dry and chop again (this can be done with a towel and makes about 3/4 cup)
2. Heat oil in 10-inch frying pan and add the onions and garlic and cook over moderate heat stirring frequently for 7 or 8 minutes until soft but not brown
3. Add the spinach and cook stirring constantly for 3 or 4 minutes until all the moisture has boiled away and the spinach sticks slightly to the pan and transfer to a large mixing bowl
4. Melt 1 tbsp. butter in same skillet and lightly brown the ground meat stirring constantly to break up any lumps and add the meat to the onion-spinach mixture
5. Melt 1 more tbsp. butter in the same skillet and cook the livers turning them frequently for 3 or 4 minutes until they are somewhat firm and lightly brown but still pink inside
6. Chop the livers coarsely and add it the mixture in the bowl along with 5 tbsp. of grated Parmesan, 2 tbsp. of cream and the eggs and oregano.
7. Mix the ingredients together with a wooden spoon gently but thoroughly and season with salt and pepper to taste

Assembling the pasta and filling:
1. Take one pasta sheet at a time and add about 2 tablespoons of onion-spinach-meat mixture
2. Roll up and cut the ends so they are about 3 inches in length
3. Lay each cannelloni loosely into 2 shallow baking dishes (9 x 13) so you have 2 rows (approximately 16)
4. Continue until all the mixture has been used up
5. Cover with foil and put in refrigerator until ready to add the sauces and bake

Besciamella Sauce:
1. Melt butter in saucepan over moderate heat
2. Remove the pan from the heat and stir in the flour
3. Pour in the milk and cream all at once whisking constantly until the flour is partially dissolved
4. Return the pan to high heat and cook stirring constantly with the whisk
5. When the sauce comes to a boil and is smooth reduce the heat and simmer, still stirring, for 2 or 3 minutes longer or until the sauce is thick enough to coat the wires of the whisk heavily
6. Remove from sauce from the heat and season with salt and white pepper

Assembling and baking:
1. Preheat oven to 375
2. Pour just a film of the tomato sauce under the pasta already layered in the baking dishes
3. Pour the besciamella over the cannellonis and spoon the rest of the tomato sauce on top
4. Scatter in 4 tbsp. of grated cheese and dot with 2 tbsp. of butter
5. Bake uncovered in the middle of the over for 20 minutes or until the cheese is melted and the sauce bubbling
6. Slide the baking dishes under a hot broiler for 30 seconds to brown the top.
7. Serve in the baking dishes

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 to 4 hours
Personal Notes:
Personal Notes:
Fantastic recipe - well worth the effort




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