Kate’s Cannelloni Al Forno W/ Marinara and Parmesan Cream Sauce

I remember the first time I tasted truly exceptional cannelloni. It wasn’t in a fancy restaurant, but at my Aunt Maria’s house during a chaotic, joyful family gathering. The aroma alone, a symphony of simmering tomatoes, savory meat, and rich cream, was enough to transport me to a happy place. Each bite of those perfectly stuffed pasta tubes, bathed in a vibrant marinara and velvety parmesan cream, was pure comfort. This recipe reminds me of that feeling, a taste of home cooked with love.

Recipe Overview

• Prep Time: 2 hours
• Cook Time: 1 hour 45 minutes
• Total Time: 3 hours 45 minutes
• Servings: 12
• Dietary Type: Not specified

Ingredients

MARINARA SAUCE

• 1 yellow onion, chopped
• 4 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans tomato sauce
• 2 cups water
• 1 1⁄2 teaspoons sugar
• 1 tablespoon dried basil
• 2 bay leaves
• 1 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon black pepper
• Salt, to taste
• 2 tablespoons fresh parsley, chopped

MEAT FILLING

• 1 cup red onion, diced
• 1⁄2 cup diced celery
• 1⁄3 cup diced carrot
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 2 lbs ground beef
• 1 lb mild Italian turkey sausage
• 1⁄2 cup dry white wine
• 1 1⁄4 cups beef broth
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 1⁄2 teaspoon black pepper
• Salt, to taste

PARSLEY SAUCE

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1⁄4 teaspoon ground nutmeg
• 2 tablespoons fresh parsley, chopped
• 1⁄2 cup Parmesan cheese

PASTA

• 24-32 cannelloni pasta (depends on size of tube) or 24-32 manicotti pasta (depends on size of tube)
• Salt, for cooking water
• Olive oil, for tossing cooked pasta
• 2 egg yolks

PARMESAN CREAM SAUCE

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 1 cup Parmesan cheese

TOPPING

• Parmesan cheese, for sprinkling

Equipment Needed

• Large pot
• Large skillet
• Saucepan
• Food processor
• Double boiler or bowl over a saucepan
• Large baking dish

Instructions

1. Prepare the Marinara Sauce: In a large pot, sauté the chopped yellow onion until it is caramelized. Add the minced garlic and sauté for another 2 minutes until fragrant. Add the diced tomatoes, tomato paste, tomato sauce, water, sugar, dried basil, bay leaves, red pepper flakes, and black pepper. Bring the mixture to a boil. Then, reduce the heat and simmer the sauce for 2 to 3 hours, stirring occasionally. The longer the cooking time, the richer the flavor will be. Once simmering is complete, discard the bay leaves. Stir in the chopped fresh parsley and turn off the heat. Note: If preferred, you can substitute this homemade marinara sauce for 8-9 cups of your favorite jarred marinara sauce.

2. Make the Meat Filling: In a large skillet, sauté the diced red onion, celery, and carrot in olive oil over medium heat until the vegetables have softened. Add the minced garlic and cook for 1 minute more. Add the ground beef and Italian turkey sausage. Cook, stirring occasionally, until the meat is no longer pink. Drain any excess liquid and grease. Add the dry white wine and reduce for 1 minute. Stir in the beef broth. Add the Italian seasoning, bay leaf, and black pepper. Bring the mixture to a boil. Reduce the heat, cover the skillet, and simmer for 15 minutes. Uncover the skillet and continue to reduce the mixture until it is almost dry. Discard the bay leaf. Set the meat filling aside to cool.

3. Prepare the Parsley Sauce: While the meat filling is cooling, melt the butter in a saucepan over medium-low heat. Whisk in the all-purpose flour and cook for 2 minutes. Whisk in the milk and nutmeg. Simmer, stirring occasionally, for 5 minutes, or until the sauce has thickened. Stir in the chopped fresh parsley and 1/2 cup of Parmesan cheese.

4. Combine the Meat Filling and Parsley Sauce: Transfer the cooled meat filling to a large bowl. Mix in the parsley sauce. Set aside to cool further.

5. Cook the Pasta: Note: This recipe was tested using 2 (8 ounce each) boxes of Ronzoni Manicotti Pasta, which contain 14 pieces (14 pasta tubes) per box. I usually fill only 21 pasta tubes, but I cook all 28 just in case. Cook the cannelloni or manicotti noodles according to the package directions until they are al dente. Be sure to thoroughly salt the water before adding the pasta to prevent it from sticking together. After draining the pasta, drizzle it with a little olive oil to further prevent sticking. Transfer the cooked pasta to a large piece of parchment paper. Spread the pasta out in a single layer, ensuring that the pieces are not touching each other.

6. Process the Meat Filling: Place 1/3 of the cooled meat and parsley sauce mixture into a food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes. Repeat with the remaining mixture until all filling ingredients are processed. Transfer the processed meat mixture to a large bowl. Mix in the 2 egg yolks. Adding the egg yolks helps to bind the filling and enrich the flavor.

7. Prepare the Parmesan Cream Sauce: Melt the butter in a double boiler, or in a bowl set over a saucepan of simmering water, over medium-low heat. Whisk in the all-purpose flour and cook for 2 minutes. Whisk in the heavy cream and Parmesan cheese. Simmer, stirring occasionally, for 5 minutes, or until the sauce has thickened.

8. Assemble the Cannelloni: Cover the bottom of a large baking dish with about 1/4 inch of marinara sauce. Using a small spoon, spoon the meat filling into each cannelloni noodle. Place the filled cannelloni into the baking dish, arranging them in a single layer. Repeat with the remaining cannelloni. Ladle the remaining marinara sauce onto one side of the cannelloni, leaving the other half of each tube without sauce. Spread the Parmesan cream sauce on the other half of the cannelloni.

9. Bake the Cannelloni: Sprinkle the assembled cannelloni with additional Parmesan cheese. Cover the pan with aluminum foil. Bake at 375°F (190°C) for 45 minutes, or until the cannelloni is heated through and the sauces are bubbling. Remove the foil during the last 10 minutes for a nice, golden-brown crust.

Expert Tips & Tricks

• Make-Ahead: The marinara sauce and meat filling can be prepared up to 2 days in advance and stored in the refrigerator. This helps to break up the prep time.
• Flavor Boost: Add a pinch of ground fennel to the meat filling for a more authentic Italian sausage flavor.
• Pasta Perfection: To prevent the pasta from becoming soggy, ensure that it is cooked al dente and not overcooked.
• Creamy Sauce: If the parmesan cream sauce becomes too thick, add a tablespoon or two of milk or cream to thin it out.
• Presentation: Before serving, garnish with a sprinkle of fresh parsley or basil for a pop of color.

Serving & Storage Suggestions

Serve the cannelloni al forno hot, directly from the oven. It’s delicious on its own, or you can pair it with a simple side salad and some crusty bread to soak up the extra sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through. You can also reheat individual portions in the microwave. For longer storage, the assembled but unbaked cannelloni can be frozen for up to 2 months. Thaw completely in the refrigerator before baking as directed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	508 kcal	N/A
Calories from Fat	302 kcal	60%
Total Fat	33.6 g	51%
Saturated Fat	14.8 g	73%
Cholesterol	150.3 mg	50%
Sodium	1350.6 mg	56%
Total Carbohydrate	21.8 g	7%
Dietary Fiber	4.2 g	16%
Sugars	11.5 g	N/A
Protein	29.9 g	59%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Replace the meat filling with a mixture of ricotta cheese, spinach, and herbs.
• Gluten-Free: Use gluten-free cannelloni or manicotti pasta.
• Spicier Sauce: Add more crushed red pepper flakes to the marinara sauce for extra heat.
• Cheesy Delight: Mix a blend of different cheeses (mozzarella, ricotta, provolone) into the filling for a richer flavor.
• Herby Goodness: Experiment with different herbs in the filling and sauces, such as oregano, thyme, or rosemary.

FAQs (Frequently Asked Questions)

Q: Can I use jarred marinara sauce instead of making it from scratch?
A: Yes, you can substitute about 8-9 cups of your favorite jarred marinara sauce if you’re short on time. The flavor will be slightly different, but still delicious.

Q: Can I assemble the cannelloni ahead of time?
A: Absolutely! Assembling the cannelloni a day in advance is a great way to save time. Just cover the baking dish tightly with plastic wrap and refrigerate. Add about 15 minutes to the baking time.

Q: What can I do if I don’t have a food processor?
A: If you don’t have a food processor, you can finely chop the meat filling or use a potato masher to break it down into a smoother texture. The food processor just ensures a consistent, even filling.

Q: Can I freeze the leftovers?
A: Yes, leftovers can be frozen in an airtight container for up to 2 months. Thaw completely in the refrigerator before reheating.

Q: What is the best way to prevent the pasta from sticking?
A: Be sure to thoroughly salt the water before adding the pasta and drizzle it with a little olive oil after draining. This will help prevent it from sticking together.

Final Thoughts

This Cannelloni Al Forno recipe, with its rich marinara and creamy parmesan sauce, is a dish that’s sure to impress. Don’t be intimidated by the multiple steps – each component is relatively simple, and the end result is well worth the effort. Gather your ingredients, put on some music, and enjoy the process of creating something truly special. I encourage you to try this recipe and share your feedback. Perhaps pair it with a crisp Italian white wine like Pinot Grigio for a truly memorable meal! Buon appetito!