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Classic Italian Cannelloni

Updated: Sep 8, 2020

OMG Good Cannelloni! Impress your family with this delicious dish! Sausage, spinach, red sauce, bechamel and fresh parsley join together to create a party in your mouth! #SoNomNom4u

Amazing Cannelloni

1 box of Tube Pasta Shells (canneloni or manicotti)

3 cups of your favorite or homemade tomato sauce (homemade sauce recipe below)

2 TBSP Parmesan (freshly grated or not) (add this to the red sauce if you are buying store bought)


1/4 cup diced onion

2 cloves garlic, minced

2 TBSP olive oil

10 oz pack frozen chopped spinach, or fresh spinach, chopped--drained!

1 lb. Italian Sausage

1/4 cup + 1 TBSP Parmesan cheese

2TBSP Whipping Cream

2 eggs slightly beaten

1/2 tsp oregano


1/4 cup + 2 TBSP butter

14 cup + 2 TBSP flour

1 cup milk

1 cup heavy cream

1/4 tsp pepper

2 TBSP butter

Red Sauce (if you wish to make it)

3 TBSP Olive Oil

5 cloves fresh garlic, minced

2(6 oz) can tomato paste

3 TBSP Balsamic Vinegar

3 oz white wine

3 TBSP sugar

1 TBSP basil

1 TBSP Oregano

3 tsp Thyme

3 tsp Red Pepper Flakes

1 tsp white pepper

1 TBSP garlic salt

1/4 cup parmesan cheese

Heat Olive oil in large saucepan, add garlic and stir. cook for about a minute and add all ingredients and simmer on low until sauce is thickened a bit. remove from heat, cool a bit before using in canneloni.

Cannelloni Shells:

Cook shells according to directions, subtracting 2 minutes from cook time, remove from water and set aside


In a large skillet, saute onion and garlic in olive oil until tender. Add spinach and cook, stirring often untilt he spinach is tender. Remove mixture from skillet and set aside. In skillet, add ground sausage and cook over medium heat until brown, stirring to crumble, drain and discard drippings. Add spinach mixture, 1/4 cup + 1 TBSP Parmesan cheese, 2 TBSP heavy cream, eggs, oregano and mix well. remove from heat and set aside to cool a bit.

Bechamel Sauce:

Melt 1/4 cup plus 2 TBSP butter in a heavy saucepan over low heat. Add flour, stirring until smooth and cook 1 minute, stirring constantly. Gradually add milk and heavy cream. Cook over medium heat, stirring constantly until mixture is bubbly. Stir in pepper.


In a 9"x13" rectangle dish,pour 1 cup of red sauce into the bottom and spread it to cover the bottom of the dish.

Stuff each shell with the meat and spinach mixture and place them side by side, touching, into the dish.

When all shells are stuffed pour bechamel sauce over all the noodles (if you want to decorate it like the image, set aside a little!) then, pour the red sauce over the bechamel and spread to cover the entire area. (if you are decorating it like the image, put reserved bechamel into a ziplock, cut the tiny corner off and make vertical stripes of bechamel over red sauce. Then, take a toothpick and go across all lines horizontally, changing direction with each pass)


Sprinkle with chopped, fresh parsley and bake 375° for approximately 20 minutes, or until sides are bubbly. Remove from oven, let sit to cool for a few minutes before serving.

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