Italian Cannelloni

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“I'v had this recipe for 20 years. It was given to me by my Brother in laws mother (Italian). I have on occassion substitued the ground beef and pork for ground chicken and/or turkey. Everyone in my family drools when they know I'm making it.”
1hr 10mins

Ingredients Nutrition

  • 2 tablespoons vegetable oil or 2 tablespoons olive oil
  • 14 cup finely chopped onion
  • 1 teaspoon finely chopped garlic (about 2 cloves)
  • 1 12 lbs ground beef
  • 12 lb ground pork
  • 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


  1. In oil in a large frypan, cook and stir onion, garlic until the onion is tender.
  2. Add beef and pork and continue cooking until beef is brown. Remove from heat and drain excess oil.
  3. Mix in half the parmesan cheese, cream, eggs and seasonings.
  4. 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.
  5. Sprinkle with the remaining parmesan and dot with butter.
  6. 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.).

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