“An old family recipe originally from an old Womans Weekly recipe book - Its a wonderfully tasty meal, with the cannellone tubes stuffed with meat and spinach and with the sauces creates a delectable, Italian Meal enjoyed by everyone”
2hrs 5mins

Ingredients Nutrition


  1. For the Filling:
  2. Heat oil in a medium saucepan, add the onion and crushed garlic, cook until tender.
  3. Add meat and cook stirring until browned.
  4. Add oregano, basil, tomato sauce and cook uncovered for 10 to 15 minutes, stirring.
  5. Add thawed and chopped spinach, which you have squeezed the liquid out of then add to meat mixture, stir well.
  6. Combine lightly eaten egg and cream, pour into meat mixture and season.
  8. Heat oil in the pan, add the onion and garlic, cook until tender.
  9. Blend the tomatoes, with the juice, until puree, then add the tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered.
  11. Place onion and pepper corns in the milk, bring slowly to the boil, removed from heat and stand for 5 minutes.
  12. Melt butter in a saucepan, add the flour first made into a thin paste to the saucepan.
  13. Strain the milk and add to the saucepan stirring until it thickens, then add the cream and season to taste.
  14. To Assemble. when cool.
  15. 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.
  16. Place 3 tablespoons of the tomato sauce over the base of a large shallow dish.
  17. Arrange filled cannelloni side by side over the sauce.
  18. Spoon Béchamel Sauce over the the cannelloni and spoon over the rest of the tomato sauce.
  19. Sprinkle the grates cheeses over the top.
  20. Bake uncovered in a moderate oven for 30-35 minutes.
  21. Serve with Salads, Crusty bread and a nice glass of red wine.
  22. NB.If in a hurry instead of making the Béchamel sauce. grab a large bottle of Bechamel sauce - works well and so much easier.

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