Canneloni
Creamy cannelloni filled with a savory veal and meat mixture, topped with Parmesan and Mornay sauce; perfect for elegant dinners or special occasions.
Ingredients
- 2 Tbsp. olive oil
- 1 carrot, chopped
- 1 medium onion, chopped ⓘ
- 1/2 tsp. garlic powder ⓘ
- 1 tsp. Italian herb seasoning
- 1 lb. chopped veal ⓘ
- 1 lb. ground meat ⓘ
- 1 c. dry white wine
- 3 egg yolks ⓘ
- 1/2 tsp. salt ⓘ
- freshly ground pepper ⓘ
- 8 Tbsp. Parmesan cheese ⓘ
- 1/4 c. parsley, chopped ⓘ
- 1/2 c. Mornay sauce ⓘ
- 2 to 3 cooked cannelloni noodles per person ⓘ
Instructions
- Heat olive oil in a large skillet; add chopped carrot and onion.
- Saute until the onion is soft.
- Add garlic powder, Italian herb seasoning, chopped veal, and ground meat; cook until the meat is browned.
- Pour in white wine and simmer on low heat for 30 to 45 minutes.
- Transfer the meat and vegetables a little at a time into a blender and puree until smooth.
- Once all the meat is pureed, add egg yolks, salt, freshly ground pepper, 3 tablespoons of Parmesan cheese, chopped parsley, and 1/2 cup of Mornay sauce; mix thoroughly.
- Cook the cannelloni noodles as directed and fill each with the meat mixture.
- Arrange filled cannelloni in a baking dish, top with remaining Mornay sauce and Parmesan cheese.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until bubbly and golden.
Tips & Substitutions
For a richer flavor, you can substitute the veal with ground chicken or turkey. If you prefer a vegetarian option, try using lentils or mushrooms in place of meat. Be sure to taste the filling before stuffing the cannelloni to adjust seasoning as needed. For a creamier texture, blend in some ricotta cheese with the filling. This dish also pairs beautifully with Italian recipes like Garlic Bread.
Serving Suggestions
Serve the cannelloni hot out of the oven with a side salad or steamed vegetables for a complete meal. A light tomato sauce drizzled over the top can enhance the flavors. Consider pairing it with a glass of dry white wine for an elegant touch. This dish is perfect for family gatherings or any special occasion.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cannelloni in a baking dish, cover with foil, and heat in a 350°F (175°C) oven for 15-20 minutes or until heated through. You can also microwave individual servings for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Canneloni contains roughly 1156 calories, with 65g protein, 103g carbohydrates, and 56g fat. It is an excellent source of protein (130% of the Daily Value), iron (82% of the Daily Value), and dietary fiber (57% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2108mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, the filling can be prepared a day in advance and stored in the refrigerator. Just be sure to let it come to room temperature before stuffing the noodles. This allows the flavors to meld beautifully, making your cannelloni even more delicious when baked.
What can I use instead of Mornay sauce?
If you don't have Mornay sauce, you can use a simple béchamel sauce or even a store-bought cheese sauce as a substitute. Alternatively, a homemade cheese sauce made with cream, butter, and grated cheese can work well and still provide a creamy texture to the dish.
Can I freeze cannelloni?
Absolutely! You can freeze uncooked or cooked cannelloni. If freezing uncooked, assemble the dish and cover tightly. For cooked cannelloni, allow it to cool completely before freezing. To reheat, thaw overnight in the refrigerator and bake as directed. This makes for a convenient meal option later!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).