Cannelloni classic This classic pasta dish has its own international fan club – if you follow this recipe, you will find out why!
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60 MIN.


For 20-25 cannelloni

For the filling:

400 g mince meat (mixed or veal)
280 g mozzarella
150 g brown mushrooms, quartered
Freshly ground black pepper
3 eggs
2 sprigs each of basil and parsley

For the sauce:

2 cloves garlic
1 tbsp olive oil
800 ml unseasoned tomato juice
Freshly ground black pepper
2 sprigs each of thyme, basil and parsley
200 ml vegetable


  1. Preheat the oven to 350° F
  2. Firstly, mix together the ingredients for the filling. Put the mixture into the cannelloni rolls and put them into an ovenproof gratin dish.
  3. Peel the garlic and crush with a little salt using the end of a knife. Sauté the crushed garlic in 1 tbsp of olive oil in a stock pot and add the tomato juice. Season with salt, pepper and the finely chopped herbs and leave to simmer. Add the stock. The sauce must remain thin so that the cannelloni can absorb lots of liquid.
  4. Pour the sauce over the cannelloni so that it is all well covered. Cover the gratin dish with aluminium foil and put it in the preheated oven.
  5. Bake at 350° degrees on the middle shelf with top/bottom heat for about 30-35 min.

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