For a vegetarian option, substitute the veal with an equal amount of finely chopped mushrooms and zucchini. To make ahead, prepare the cannelloni up to the baking step. Cover and refrigerate for up to 24 hours. Add 10 minutes to the baking time. A touch of nutmeg in the veal mixture adds a warm, subtle flavor. Use a piping bag or a zip-top bag with a corner cut off to easily fill the cannelloni shells.
Cannelloni Florentine
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PREP TIME30 mins
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COOK TIME2 hrs 10 mins
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TOTAL TIME2 hrs 40 mins
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SERVING4 People
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VIEWS54
Indulge in the comforting embrace of Cannelloni Florentine, where delicate pasta shells are filled with a savory blend of veal and spinach, then bathed in a vibrant, homemade marinara sauce. A true taste of Italy, perfect for a cozy night in.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate62 g
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Cholesterol131 mg
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Fiber8 g
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Protein27 g
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Saturated Fat19 g
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Sodium1772 mg
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Sugar11 g
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Fat43 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 500 degrees F (260 degrees C). (5 minutes)
02 Step
Recipe View 12 mins Cook cannelloni pasta: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside. (12 minutes)
03 Step
Recipe View 5 mins Prepare the veal mixture: In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion, and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil, and white wine. (5 minutes)
04 Step
Recipe View 40 mins Roast the veal: Place the baking dish in the preheated oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees F (200 degrees C). (40 minutes)
05 Step
Recipe View 20 mins Process the veal mixture: Let meat mixture cool for 15 minutes, then process in a food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan cheese, Italian seasoning, and 2 tablespoons chopped fresh basil. (20 minutes)
06 Step
Recipe View 20 mins Bake again: Bake for 20 minutes more. Remove from oven and let cool slightly. (20 minutes)
07 Step
Recipe View 10 mins Prepare the tomato sauce while the veal mixture is cooling: Puree canned tomatoes with their juice in a food processor until smooth. In a large skillet over medium heat, heat 2 tablespoons extra virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt, and 1 teaspoon pepper. (10 minutes)
08 Step
Recipe View 10 mins Simmer the sauce: Cook for 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more. (10 minutes)
09 Step
Recipe View 2 mins Reduce oven temperature to 350 degrees F (175 degrees C). (2 minutes)
10 Step
Recipe View 20 mins Stuff the cannelloni: Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in a clean 9 x 13 baking dish. (20 minutes)
11 Step
Recipe View 20 mins Bake the cannelloni: Pour tomato sauce over shells and bake for 20 minutes, or until sauce is bubbly and heated through. (20 minutes)
12 Step
Recipe View Garnish: Sprinkle with extra Parmesan cheese and fresh basil before serving.
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Morton Wisozk
Jun 13, 2025I found the veal mixture a little dry, so I added an extra splash of white wine and some chicken broth. It helped to keep it moist and flavorful.
Emanuel Dare
Mar 5, 2025I substituted ground turkey for the veal, and it turned out great! The instructions were easy to follow, and the dish was a big hit with my family.
Elenora Batzglover
Mar 1, 2025The only change I made was adding a pinch of red pepper flakes to the tomato sauce for a little heat. It was delicious! Thanks for sharing this recipe.
Adelbert Kshlerin
Nov 13, 2024This recipe was fantastic! The veal filling was so flavorful, and the homemade tomato sauce really made the dish special. I'll definitely be making this again!