Cannelloni al Forno (Baked Pasta Tubes, Casalinga Style)

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Fantastic! I used the crepes from Mario's other cannelloni recipe instead of pasta. I also put the cooked meat in the food processor for a brief spin before adding the Parm, flour, milk to get the texture I remembered from my younger days. Will definitely make it again.

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Okay he made this on the chew with sausage instead of pork and veal, so much better with sausage. I used lazagna noodles, boiled, then cut in half, then filled and rolled. Also a Jared marinara worked great! Lastly I added parmesean to the beshemel. Yummy!

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A few modifications:

1 Added 1 1/2 teaspoon of oregano instead of thym in the tomato sauce;
2 Added 3 large porteenies mushrooms, small diced and cooked 10 minutes in 1 tablespoon of butter, and 1 bag of spinach, steamed, drained and chopped to the meat mixture;
3 Used ready to bake cannelloni.

Best cannelloni I ever had !

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The meat filling tasted incomplete - bland. The recipe itself is time consuming for the outcome to be underwhelming. Mario's other cannelloni recipe found on this website is FAR superior in taste and texture. Try Stuffed Pasta, Sorrentine Style: Cannelloni alla Sorrentina on Food Network instead.

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I have made this before and thought it was amazing!! I substituted egg roll wrappers for the homemade pasta, and that was great, but it was so long ago, I can't remember if I boiled the wrappers first (very briefly as directed on the package or just used them "raw". I remember not being sure when I made it, but whatever I did was the correct thing to do--but I just cant remember know what it was!?!

I am about to make this for a big birthday dinner, so if anyone can remind me which way is the correct way to use egg roll wrappers as a substitute for fresh pasta in this recipe that would be great.

Thank you!

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the simplicity of this dish is surprising, given its immense flavor

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This recipe was delicious. I did use store shells. I just bought a pasta machine, so next time I will make my own. I used the basic tomato sauce and cooked it longer than recipe said, I had to add some sugar to tomatoes, they were pretty tart. The bechimel sauce was very good. I like the combo. When I cooked the meat,I added a little wine and cooked that off. I can't wait to make again. Delicious!!

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This is one incredible dish. Very heavy, though, so beware.

Sometimes, I like to substitute a meat sauce for the tomato sauce.

I like to serve them two to a plate, with beschamel spooned to cover the outer 1/3 of each side of the tubes, and the tomato or meat sauce covering the inner 1/3 of it for a nice presentation. I didn't see the episode where this dish was made, so don't know how it was presented on the show.

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The prep time for this recipe is a lot longer than it states. There is something missing with the meat mixture. The taste was off. I think it needed beef. I didn't use the pasta recipe, I used egg roll wrappers instead which worked great. The red and white sauce were okay but the flavoring of the meat mixture was off. Not easy-plan on spending a lot of time in the kitchen if you plan to make this dish.

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I haven't actually tried this yet -- as I'm reading through it, I notice it says to fill the pasta first, THEN blanch it in boiling water. This couldn't be correct, could it -- won't the filling fall out since the pasta is not sealed as with ravioli?