Italian Cannelloni

Recipe by tigra
READY IN: 1hr 10mins


  • 2
    tablespoons vegetable oil or 2 tablespoons olive oil
  • 14
    cup finely chopped onion
  • 1
    teaspoon finely chopped garlic (about 2 cloves)
  • 1 12
  • 12
  • 12
    cup grated parmesan cheese
  • 2
    tablespoons cream or 2 tablespoons milk
  • 2
    eggs, slightly beaten
  • 1
    teaspoon oregano
  • 1
    dash pepper
  • 200
    g cannelloni tubes or 200 g manicotti, can be used
  • 796
    ml spaghetti sauce or 796 ml homemade spaghetti sauce
  • 2
    tablespoons butter or 2 tablespoons margarine


  • In oil in a large frypan, cook and stir onion, garlic until the onion is tender.
  • Add beef and pork and continue cooking until beef is brown. Remove from heat and drain excess oil.
  • Mix in half the parmesan cheese, cream, eggs and seasonings.
  • When cool enough to handle, stuff uncooked cannelloni noodles with mixture. Spread a thin layer of sauce on the bottom of a 3.5 litre pan. Arrange stuffed cannelloni in a single layer and pour remaining sauce over, being certain to cover all the pasta.
  • Sprinkle with the remaining parmesan and dot with butter.
  • Cover with foil and bake at 375 F for 55 -60 minutes or until tender when pierced with a fork. (during last 10 minutes shredded mozzeralla can be sprinkled on top and the foil removed if desired.).