• Total Time: 1 hour 30 minutes
  • Yield: 4-6 1x


  • 4 cups basic tomato sauce (check link in post)
  • 1 pound pasta sheets or packaged cannelloni shells (cooked for half of package instructions)

For the Filling

  • 8 ounces ground lean veal
  • 8 ounces ground pork
  • 1 medium onion, chopped
  • 1/4 cup olive oil
  • 1/2 cup dry white wine
  • 1/2 cup Parmigiano cheese, grated
  • 8 ounces ricotta cheese
  • 8 ounces mozzarella, chopped
  • 2 hard boiled eggs
  • Salt, to taste
  • Ground black pepper, to taste
  • 2 eggs, beaten

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  1. In a large skillet over medium heat, sauté the onion in the olive oil until lightly golden. Add the meat, and after a couple of minutes, the wine. Cook for about 10 minutes and remove from heat. Allow to cool.
  2. In a large bowl, add the ricotta, Parmigiano, and mozzarella. Mix in the meat and the hard boiled egg. Add salt and pepper to taste. Mix in the two beaten eggs.
  3. Lay out the pasta sheets. Cut the sheets into rectangles, 3 inches x 4 inches. Place a spoonful of the filling in the center and roll the sheets into a tube. (There should be enough filling so that the pasta does not go around more than once.) Repeat until all the pasta sheets are filled.
  4. Spread a spoonful of sauce over the bottom of a baking pan. Arrange the cannelloni over the sauce, so that they are not touching. Cover each with a spoonful of sauce.
  5. Preheat oven to 350 degrees. Bake for 20 – 30 minutes or until hot.
  6. Serve immediate with a spoon of remaining sauce and a sprinkle of Parmigiano.


The total prep and cook time will take 60 minutes if you use package cannelloni tubes or fresh pasta sheets.