Cannelloni Verdi con Ripieno di Carne

Green pasta tubes with meat filling

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

In this recipe the green cannelloni are stuffed with a creamy meat filling and covered with spicy tomato sauce. I find it a particularly good main course for a luncheon, and any leafy salad that did not contain tomato would be an ideal accompaniment.



To make the filling, heat the oil in a frying pan and sauté the shallots until translucent. Add the beef and cook, mashing it with a fork until it loses its raw colour. Then mix it in a bowl with the mortadella or ham, ricotta or curd cheese, grated cheese and egg. Season if necessary.

If you are using dried cannelloni, cook them for about 15 minutes, or the time stated on the pack, but