Carrabba's Baked Cannelloni

Carrabba's Baked Cannelloni


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Enjoy this Carrabba's Italian Grill favorite right in the comfort of your own home. If you're a cheese lover, top it with grated Parmesan before serving.

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Time needed

45 min preparation + 25 min cooking

Serving Size / Yield

6 servings


  • 1/2 C. extra virgin olive oil
  • 1 lb. ground beef
  • 1 yellow onion, sliced
  • 1/4 tsp. dried sage
  • 1/4 tsp. dried rosemary
  • 1/2 C. dry white wine
  • 4 tbs. butter
  • 4 tbs. flour
  • 2 C. whole milk
  • 2 cage-free egg yolks, beaten
  • 12 oz. fresh mozzarella, cut into cubes
  • 2 tbs. butter
  • 1 yellow onion, sliced
  • 1/2 C. dry white wine
  • 2 (14.5 oz) cans roasted tomatoes
  • 1/8 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 12 cannelloni pasta shells
  • 1 C. Asiago cheese, grated

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Warm oil in a large skillet over medium heat. Add 1 onion, ground beef, sage and rosemary. Stir and cook for 7 minutes or until beef is well browned. Drain fat from skillet. Stir in 1/2 C. white wine and cook until the alcohol has evaporated. Remove mixture from heat and set aside.

In a medium saucepan, warm 4 tbs. butter over medium heat. Mix in flour and milk. Bring mixture to a light boil. Remove sauce from heat and pour into a small bowl with beaten eggs. Whisk until ingredients are well blended. Stir sauce into meat. Mix in mozzarella cheese.

Combine 2 tbs. butter and remaining onion in a medium saucepan. Cook for 5 minutes or until onion is tender. Pour in remaining 1/2 C. white wine, tomatoes and salt. Stir and simmer for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add pasta to water and cook following package instructions. Drain pasta and set aside.

Preheat oven to 400 degrees F and coat a 9x13-inch baking dish with non-stick cooking spray.

Place pasta on a clean work surface and spoon meat mixture into each one. Gently roll each shell and transfer to prepared baking sheet. Top shells with tomato sauce and top with Asiago cheese. Cover and bake for 15 minutes or until cheese is bubbly. Allow pasta to cool before serving.

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