Cannelloni Recipe

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Lucille Hoerle


The home economics teacher at our school made this recipe and shared it with the school employees. It has become a traditional for me to make it for Christmas dinner each year.

I like to make this early in the day and then just put it in the oven just before we are ready to sit down to eat. Homemade bread and a nice salad goes well with this meal.


★★★★★ 1 vote

30 Min
40 Min


  • 1 1/2 lb
    chop meat
  • 2 box
    spinach, thawed and squeezed
  • 1
    small onion, chopped
  • 2
    slices white bread, crumbed
  • 1 large
    garlic minced
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 2 Tbsp
  • 2
    eggs, slightly beaten
  • 5 Tbsp
    parmesan cheese
  • 1 c
    grated mozzarella
  • 2 Tbsp
  • 1 lb
    large pasta shells or manicotti shells

How to Make Cannelloni


  1. Brown meat and onion in lightly oil pan

    with onion until browned; add spinach and cook for

    approximately 10 minutes. Add remaining

    ingredients in bowl and add meat mixture. Fill

    large pasta shells or lasagna noodles.
  2. Put light layer of tomato sauce on bottom

    of 9 x 13 pan. Add stuffed pasta in single layer

    and add sauce below:

    1/4 stick margarine (or butter)
    3 Tbsp. flour
    3/4 cup cream (I use milk)
    1 cup milk
    dash of white pepper
    Salt to taste

    Melt margarine in pan and add flour to a

    roux. Mix in the milk (and/or cream) and add

    remaining ingredients. Pour over the top (this

    makes the casserole taste richer and I have left it

    off, but it makes a difference) of the stuffed

    pasta and add another layer of tomato sauce. Bake

    in oven for approximately 1/2 hour and let sit for

    10 minutes.

Printable Recipe Card

About Cannelloni

Course/Dish: Beef Pasta
Hashtags: #cheese #ground

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