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Cannelloni Roma

Italian.Chef's picture
For filling
  Butter/Margarine 4 Tablespoon
  Garlic 1 Clove (5 gm), peeled
  Onion 1 Large, coarsely chopped
  Chicken thighs 1 1⁄4 Pound, skinned, boned, and cut in 2-inch pieces
  Boneless veal 1⁄2 Pound, cut into 2 inch pieces
  Ricotta cheese 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Egg 1
  Salt 3⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
For white sauce
  All purpose flour 1 1⁄2 Tablespoon
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Milk 1 Cup (16 tbs)
For tomato sauce
  Butter/Margarine 1 1⁄2 Tablespoon
  Chopped shallots/White part of green onions 2 Tablespoon
  Canned italian style tomatoes 1 Pound (1 Can)
  Chicken broth 1⁄2 Cup (8 tbs)
  Dry basil 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cannelloni 16 (Unfilled)
  Boiling salted water 2 Cup (32 tbs)
  Teleme/Jack cheese 1 1⁄2 Pound

To make filling, melt butter in a wide frying pan over medium heat.
Add garlic and onion and cook until onion is limp.
Add chicken and veal and stir to coat each piece with butter.
Cover pan, reduce heat to medium-low, and cook until meat is tender (about 35 minutes).
Using a food processor or the finest blade of a meat grinder, finely chop meat mixture.
Blend with ricotta, Parmesan, egg, salt, and nutmeg. (If made ahead, blend meat mixture with ricotta, Parmesan, salt, and nutmeg. Cover and refrigerate. Mix in egg just before filling.)
To make white sauce, melt butter in a 2-quart pan over medium heat.
Stir in flour and cook, stirring, until bubbly.
Remove pan from heat and stir in chicken broth and milk.
Return to heat and cook, stirring, until sauce is smooth and thickened.
To make tomato sauce, melt butter in a 2-quart pan over medium-high heat.
Add shallots and cook until soft.
Cut tomatoes in half and squeeze out seeds (strain juice); finely chop tomatoes.
Add tomatoes and juice to pan along with chicken broth, basil, and salt.
Stirring occasionally, simmer, uncovered, until sauce is thick (about 30 minutes).
Cook fresh or frozen pasta, 4 or 5 rectangles at a time, in a large kettle of boiling salted water until al dente (2 to 3 minutes).
Remove with a slotted spoon, rinse with cold water, and drain.
When all pasta is cooked, fill by placing about 1/4 cup meat filling in a row along one long edge of each rectangle: roll to enclose.
Stir tomato sauce into white sauce until well blended.
Spread half the sauce mixture in a buttered baking pan.
Place filled cannelloni, seam side down and slightly apart, in sauce.
Pour remaining sauce mixture over cannelloni.
Top each cannelloni with a slice of teleme just slightly longer and wider than the top of each noodle.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 400° oven until hot and bubbly and cheese melts (about 30 minutes).

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
100 Minutes
Ready In: 
130 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1366 Calories from Fat 496

% Daily Value*

Total Fat 55 g85.1%

Saturated Fat 15.6 g78.1%

Trans Fat 0.1 g

Cholesterol 241.3 mg80.4%

Sodium 1709.8 mg71.2%

Total Carbohydrates 126 g41.9%

Dietary Fiber 7.4 g29.5%

Sugars 12.4 g

Protein 80 g159.5%

Vitamin A 26.2% Vitamin C 27.9%

Calcium 29.8% Iron 26.1%

*Based on a 2000 Calorie diet

Cannelloni Roma Recipe