"An old family recipe originally from an old Woman's Weekly recipe book - Its a wonderfully tasty meal, with the cannelloni (or manicotti) tubes stuffed with meat and spinach and with the sauces creates a delectable, Italian meal enjoyed by everyone."
Cannelloni created by JoyfulCook
Ready In:
2hrs 5mins




  • MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
  • Add meat and cook until browned.
  • Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
  • Add chopped spinach and combine.
  • Combine egg and cream, stir into meat mixture and season. Set aside.
  • TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
  • Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
  • BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
  • Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
  • Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
  • ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
  • Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
  • Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
  • Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
  • Serve with Salads, Crusty bread and a nice glass of red wine.

Join The Conversation

sort by:
  1. Roger B.
    This is a very good quality, although basic, Cannelloni. I made it this time using Gardein brand vegetarian beef meatballs, which I cooked just like ground beef. Of course, you can add fresh herbs such as some fresh basic, fresh thyme, rosemary, and fresh sage, to really make the flavors explode. I also just used a jarred alfredo sauce instead of a bechamel, so save time. It still turned out really nice. Just play with the ingredients - and use fresh herbs and fresh tomatoes whenever you are able and it will make a BIG difference in the final product!
  2. NeonDials
    This turned out reasonably well, but would benefit from several tweaks to increase flavour. As written, it's a confusing recipe between the ingredients list, and the errors in the method... I'll try to make some edits.
  3. Sally Ann F.
    No other meat with great.beef?
  4. DailyInspiration
    Cannelloni Created by DailyInspiration
  5. DailyInspiration
    We enjoyed this cannelloni dish very much; especially the bechamel and tomato sauce combination. I had some creamed spinach on hand so I used it in place of regular frozen spinach and left off the additional cream and egg. I also used an organic basil tomato pasta sauce vs. making the tomato sauce due to time constraints, but definitely took the time to make the bechamel sauce which I added parmesan cheese to as well. Perfect with a salad and some garlic bread. Made for Make My Recipe Reunion Tag game, November, 2012.



Find More Recipes