Veal-stuffed Cannelloni

Submitted by: Serge Vallières, Montreal

“If you want to make this recipe exceptional, use the very best tomato sauce you can. Remember, this is what will make the difference between ordinary and absolutely divine.”


  • 500 g ground veal
  • 1 tbsp(s) chopped garlic
  • 1 tbsp(s) minced sage
  • 1 tbsp(s) chopped parsley
  • 1/2 cup(s) 15% cream
  • 2 tbsp(s) chopped grey shallots
  • 2 eggs
  • 2 tbsp(s) Italian breadcrumbs
  • 16 uncooked cannelloni tubes
  • 2 cup(s) tomato sauce (homemade or premium-quality storebought brand)
  • 1/2 cup(s) grated parmesan
  • 1/2 cup(s) grated mozzarella

Cooking Instructions

Combine the ground veal with the garlic, sage, parsley, cream, shallots, eggs and breadcrumbs. Stuff the cannelloni with the mixture using a spoon or a pastry bag. Place in a shallow dish and top with tomato sauce. Bake at 375°F for 20 minutes. Sprinkle with parmesan and mozzarella at the half-way point. Bon appétit!

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Magazine Je Cuisine à L'avance

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Magazine Je Cuisine à L'avance

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