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Cannelloni with Arrabbiata Sauce

Cannelloni with Arrabbiata Sauce

Presented by:

  • Serves 4
  • Prep time 30 minutes
  • Cook time 40 minutes

Nutrition facts

Per serving: Calories 845, Protein 41 g, Fat 33 g, Carbohydrates 96 g, Fibre 7 g, Iron 6 mg, Calcium 309 mg, Sodium 1,575 mg


For the cannelloni:

8 fresh lasagna noodles
30 ml (2 tbsp) butter
450 g (1 lb) semi-lean ground veal
1 onion, chopped
10 ml (2 tsp) garlic, chopped
500 ml (2 cups) baby spinach
1 pinch of nutmeg
Salt and pepper to taste
250 ml (1 cup) shredded mozzarella cheese

For the arrabbiata sauce:

15 ml (1 tbsp) butter
1/2 onion, chopped
1 can (540 ml) of diced tomatoes
375 ml (1 1/2 cup) tomato juice
60 ml (1/4 cup) tomato paste
1 pouch (30 g) El-Ma-Mia Expressto! Seasoning for Arrabbiata Sauce
Salt and pepper to taste


  1. Preheat the oven to 180 °C (350 °F).
  2. In a pot of boiling salted water, cook the noodles until they are al dente. Drain.
  3. In the same pot and on medium heat, melt the butter for the arrabbiata sauce. Add the chopped onion and cook for 3 to 4 minutes.
  4. Add the remaining ingredients for the arrabbiata sauce into the pot and mix well. Bring to a boil. Reduce heat and let simmer for 10 to 12 minutes.
  5. Meanwhile, melt the butter for the cannelloni in a pan on medium heat. Cook the veal, onion and garlic for 5 to 7 minutes, breaking up the ground meat with a wooden spoon. Cook until the meat is completely done and that most of the liquid has evaporated.
  6. Add the baby spinach and nutmeg. Add salt and pepper and stir well. Remove from heat and let cool.
  7. At the bottom of each noodle, add some of the veal mix. Roll the noodle tightly
  8. Pour approximately half the sauce in a baking dish. Place the cannelloni on top, with the seam side down. Add the remaining sauce and then the mozzarella.
  9. Bake in the oven for 20 à 25 minutes.
  10. Turn your oven to “Broil” and cook for 2 to 3 minutes.

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