This dish is best made with fresh pasta. You can substitute 500g of cannelloni pasta cooked according to packet directions, then proceed as directed.
Another reviewer put it very aptly...this is heaven on a plate! I doubled the garlic and the rosemary, added spinach and chopped mushrooms to the meat mixture, accidentally added the Bechamel Sauce in with the Tomato Sauce (to which I also added fresh basil, more wine ( a Pinot Grigio) and so I had to prepare a bit more of a roux... added that into the meat mixture, along with the egg yolks and more parsley. I used alot more Locatelli Romano cheese, in all places... and topped the dish with shredded Mozzarella before baking for 20 minutes. Holly, this is an exceptional recipe! I would encourage anyone with a bit of time on their hands to try it. It will not disappoint. I ended up turning my sauce for this dish into a Parma Rosa type of thing, and it was excellent. I also used the Manicotti Shell recipe from this site... and pulsed the meat mixture in my food processor for the type of cannelloni meat texture that I am accustomed to. What a deliciously light and rich (at the same time) dish we enjoyed! This was even better the next day! My family says I outdid myself here. Served with a 1986 Robert Mondavi Gamay Rose, a Caesar Salad and toasted Italian Bread smothered with Garlic Butter, also from Allrecipes. THANK YOU!!!!!! - 18 Aug 2006 (Review from Allrecipes US | Canada)
this is so delicious! Thank you Holly. some changes I've made: it didn't seem right to me to cook vegetables first, before adding meats. so I cooked them separately and then mixed together. Instead of celery I added mushrooms( we're not big fans of cooked celery). I also used mozzarella cheese instead of parmesean which suits our tastes better. One other change I would make next time is use a little less of the tomato and whipping cream sauce over cannelloni, since the meat mixture is soooooo good and the sauce overpowers it a little. otherwise so wonderful. thank you so so much HOlly. My husband really liked it. - 29 Sep 2005 (Review from Allrecipes US | Canada)
This was heaven on a plate! Took forever to make but it was worth it. I followed the recipe almost exactly except I used equal amounts of beef and pork and skipped the veal. I also added some extra garlic. - 19 Aug 2006 (Review from Allrecipes US | Canada)