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Cannelloni Recipe

In this cannelloni recipe, pasta shells are stuffed with a mixture of ground beef, garlic, spinach, and cheese. Serve this delicious pasta meal with crusty bread and a tossed salad for a fabulous meal.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


  • 12 cannelloni shells
  • 3 (8-ounce) cans tomato sauce
  • 1/3 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
  • 2 tablespoons milk
  • 2 eggs, slightly beaten
  • 1/2 teaspoon dried leaf oregano, crumbled
  • 1/4 cup butter
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 2 cups light cream or half-and-half
  • 1/8 teaspoon white pepper


Cook cannelloni according to package directions; drain well. Lightly brush or toss with a teaspoon of olive oil to keep them from sticking together. Set aside.

Combine tomato sauce and 2 tablespoons Parmesan cheese; spread 1 cup of the tomato mixture in a lightly greased 13- x 9- x 2-inch baking dish. Set the sauce and dish aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat; add the ground beef, onion, and garlic. Cook, stirring and breaking up the meat, until browned; drain off grease. Add the spinach and saute 3 minutes. Add 1/3 cup of the Parmesan cheese, milk, eggs, and oregano; stir well.

Stuff the cannelloni shells with beef mixture. Place filled cannelloni on tomato mixture in baking dish; set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Stir in pepper. Pour over cannelloni; spoon remaining tomato mixture over the white sauce. Bake, uncovered, at 375° F. for 20 minutes.

6 servings

Calories per serving: 535
Fat per serving: 31.4g

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