Copycat Olive Garden Veal Cannelloni Recipe – So Delicious!

Olive Garden’s Veal Cannelloni is a rich and comforting Italian dish that combines tender veal with a smooth ricotta filling, all wrapped in pasta tubes and baked in a savory marinara sauce.

This classic entrée brings the essence of Italian cuisine to your table with layers of flavor and a texture that’s both hearty and delicate.

Known for its indulgence and balance, this dish has become a staple at Olive Garden, offering a luxurious twist on the traditional pasta experience.

For those who have fallen in love with the dish and want to recreate it at home, this recipe provides an easy and approachable guide to bringing restaurant-quality veal cannelloni right to your kitchen.

Whether you’re hosting a dinner party or just craving something special, making veal cannelloni from scratch guarantees a memorable and delicious meal.

What is Veal Cannelloni?

Veal cannelloni is an Italian-inspired dish consisting of large pasta tubes filled with a flavorful mixture of veal, cheese, and herbs, then covered in marinara sauce and baked to perfection.

The term “cannelloni” translates to “large reeds” in Italian, referring to the wide, tubular pasta used to stuff the filling.

While cannelloni can be filled with various ingredients, veal is a particularly popular choice due to its delicate and tender texture.

Veal, when cooked properly, brings a mild and slightly sweet flavor that pairs perfectly with the creamy ricotta cheese and savory herbs in the filling. This combination creates a dish that’s both hearty and refined.

At Olive Garden, the veal cannelloni is expertly prepared by filling these pasta tubes with a savory veal-ricotta mixture, then smothering the entire dish in a rich marinara sauce before baking it to a golden, bubbling finish.

The result is a comforting dish with a balance of tender meat, creamy cheese, and tangy sauce, making it a beloved favorite among many.

Making veal cannelloni at home allows you to experience this flavorful dish in its fullest, where the rich, savory veal filling and the perfectly baked cannelloni come together in every bite.

Key Ingredients for Olive Garden Veal Cannelloni Recipe

To create the perfect Olive Garden-style veal cannelloni, the quality and balance of ingredients are essential.

Here’s a breakdown of the key components that will bring your dish to life.

Cannelloni Pasta Tubes

The most important ingredient in this dish is, of course, the cannelloni pasta tubes. These large, cylindrical pasta pieces are perfect for stuffing with the veal filling.

You can usually find them in most supermarkets, or if you can’t find pre-made cannelloni tubes, you can use manicotti tubes as a substitute.

When selecting pasta, ensure that the tubes are sturdy enough to hold the filling without breaking during cooking.

Veal

Veal is the star of the filling. Its delicate flavor and tender texture make it a standout choice for this dish. Look for ground veal, or you can finely chop veal shoulder or veal stew meat for a more rustic filling.

Make sure to cook the veal properly to achieve a moist filling that complements the other ingredients.

Ricotta Cheese

Ricotta is essential for creating a creamy, rich filling that complements the veal’s tender texture. It adds the right amount of moisture and richness to the mixture, balancing the lean veal.

When choosing ricotta, go for a high-quality, whole-milk variety for the best flavor and texture. If you prefer a thicker consistency, you can drain the ricotta beforehand.

Mozzarella Cheese

Mozzarella brings both creaminess and a gooey melt when baked, making it an essential part of the filling and topping for the dish. You can use either fresh or shredded mozzarella, depending on your preference. Fresh mozzarella will melt beautifully, creating a smoother texture.

Parmesan Cheese

A sprinkle of parmesan cheese gives the cannelloni a sharp, nutty flavor that contrasts beautifully with the creamy ricotta and mozzarella. Parmesan adds that extra depth of flavor that makes this dish stand out.

Marinara Sauce

A rich, tangy marinara sauce serves as the perfect base for this dish. You can either make a homemade marinara sauce using tomatoes, garlic, onions, and herbs, or opt for a high-quality store-bought version.

The marinara should be well-seasoned, with a balance of acidity and sweetness, to complement the richness of the veal filling.

Eggs and Herbs

A couple of eggs are used to bind the veal filling together and ensure a smooth, cohesive texture. Fresh herbs like basil, parsley, and oregano are also key to adding freshness and aromatic flavor to the filling. Garlic and a pinch of salt and pepper round out the seasoning for the veal filling.

How to Prepare the Veal Filling

Creating the veal filling is the heart of this dish, and it’s where all the flavors come together.

Follow these steps for a perfectly creamy and flavorful filling.

Step 1: Cook the Veal

Start by browning the veal in a large skillet over medium heat. Break up the meat as it cooks to ensure it cooks evenly. Add a pinch of salt and pepper to season the veal as it browns. Continue cooking for about 6-8 minutes, until the veal is fully browned and cooked through.

Once cooked, drain any excess fat from the veal, then set it aside to cool slightly.

Step 2: Mix the Filling

In a large mixing bowl, combine the cooked veal with ricotta cheese, fresh mozzarella, grated parmesan, and a beaten egg. Add finely chopped fresh parsley, basil, and oregano for that aromatic, herby kick. A clove or two of minced garlic will add a burst of flavor to the filling, so don’t skip it.

Stir everything together until well incorporated. The mixture should be smooth and thick enough to hold its shape, but still creamy. Taste and adjust the seasoning with more salt and pepper, if necessary.

Step 3: Adjust Consistency

If the filling feels too thick, you can add a spoonful or two of milk to loosen it slightly. The consistency should be spreadable, making it easy to stuff into the cannelloni tubes, but not too runny. You want the filling to stay intact as you stuff it into the pasta.

Step 4: Chill the Filling (Optional)

If you have time, chilling the filling for about 30 minutes will allow the flavors to meld together and make the stuffing process easier. It also helps the filling firm up a bit, making it more manageable to stuff into the pasta tubes.

Preparing the Cannelloni Tubes

The next step in preparing Olive Garden Veal Cannelloni is to get the pasta tubes ready for their flavorful filling.

Here’s how to make sure your cannelloni tubes are cooked perfectly and easy to stuff.

Step 1: Cook the Cannelloni Pasta

Bring a large pot of salted water to a rolling boil. Add the cannelloni pasta tubes and cook them according to the package instructions.

Be sure to keep an eye on the cooking time, as overcooking can cause the pasta to become too soft and difficult to handle. Typically, cannelloni takes about 8-10 minutes to cook, but check for the pasta to be al dente, firm but not crunchy.

Once cooked, immediately drain the pasta and set it aside. You can rinse the tubes briefly under cool water to stop them from cooking further and to prevent sticking. Lay the pasta tubes on a clean kitchen towel or tray to dry.

Step 2: Prepare for Stuffing

Now that your pasta is cooked and cooled slightly, it’s time to prepare it for stuffing. If you have extra-long tubes or if you’re using manicotti tubes as a substitute, gently push both ends to make sure they’re open and free of any pasta clumps.

This will help ensure your filling fits in smoothly. You’re now ready to start the fun part: stuffing the cannelloni.

Assembling the Olive Garden Veal Cannelloni

Assembling the cannelloni may seem like a delicate task, but with a few helpful techniques, it’s a breeze.

Here’s a step-by-step guide to putting the dish together.

Step 1: Prepare Your Baking Dish

Start by preparing your baking dish. Choose a medium to large-sized casserole dish that will comfortably hold all your stuffed cannelloni.

Spread a thin layer of marinara sauce at the bottom of the dish to prevent the pasta from sticking and to add flavor to the base of the dish.

Step 2: Stuff the Cannelloni Tubes

With your veal filling ready, it’s time to stuff the cannelloni. Using a spoon or a piping bag (if you prefer a cleaner method), carefully fill each cannelloni tube with the veal and ricotta mixture.

Be generous with the filling, but make sure not to overstuff, as this can cause the pasta to tear. Ensure that the filling is packed evenly, so each tube is full but not overly tight.

Work carefully and stuff each tube one at a time, placing them gently into the prepared baking dish. Arrange the stuffed tubes side by side in a single layer, ensuring they fit snugly together.

If necessary, you can slightly bend the cannelloni to fit them better in the dish.

Step 3: Top with Sauce and Cheese

Once all the pasta tubes are stuffed and placed in the dish, generously pour marinara sauce over the cannelloni. Be sure to cover each tube evenly, allowing the sauce to seep in between the pasta.

This will help the cannelloni cook evenly and give it that saucy, delicious texture.

Sprinkle shredded mozzarella over the top of the cannelloni, followed by a generous amount of grated parmesan.

This layer of cheese will melt into the sauce and form a beautiful, golden-brown crust as the cannelloni bakes.

Step 4: Bake the Cannelloni

Preheat your oven to 375°F (190°C). Once the oven is ready, cover the baking dish loosely with aluminum foil to prevent the cheese from over-browning.

Bake for about 25-30 minutes, or until the sauce is bubbling and the cheese is melted and slightly golden.

After the first 25 minutes, remove the foil and bake for an additional 10-15 minutes until the top is perfectly golden and the cannelloni are heated through.

If you prefer a crispier top, you can broil the dish for the last 2-3 minutes, but be sure to watch it carefully to avoid burning.

Step 5: Garnish and Serve

Once the cannelloni is done baking, remove it from the oven and let it rest for a few minutes before serving. This helps the dish set and makes it easier to cut and serve.

Garnish with freshly chopped basil or parsley for a burst of color and freshness.

Serve your Olive Garden-style veal cannelloni hot, paired with garlic bread and a side salad for a truly satisfying meal.

Serving Suggestions

After all the hard work of preparing and baking your veal cannelloni, it’s time to enjoy the dish.

Here are a few ideas to take your meal to the next level with perfect pairings and presentation.

Side Dishes

To make your Olive Garden veal cannelloni meal truly complete, consider pairing it with a few classic Italian side dishes.

A fresh, tangy Caesar salad with crunchy croutons and a zesty dressing will provide a nice contrast to the richness of the cannelloni. Alternatively, a simple mixed green salad with a light vinaigrette will keep the meal balanced and refreshing.

Garlic bread is always a favorite choice to serve alongside. The buttery, toasted bread will soak up the marinara sauce, making every bite even more delicious.

If you want something a little more substantial, roasted vegetables like zucchini, bell peppers, or asparagus complement the flavors of the cannelloni beautifully.

Wine Pairing

When it comes to wine, you’ll want something that complements the richness of the veal and cheese. A Chianti or a Sangiovese is a perfect match.

These red wines are medium-bodied with enough acidity to cut through the creamy richness of the cannelloni while enhancing the flavors of the marinara sauce.

If you prefer white wine, a Pinot Grigio or Chardonnay works well, offering a crisp and clean contrast to the hearty dish.

Garnishing and Finishing Touches

Before serving, consider garnishing your veal cannelloni with fresh basil or parsley for a pop of color and a fresh, aromatic note.

A light drizzle of extra virgin olive oil or a sprinkle of red pepper flakes can add an extra layer of flavor if you enjoy a bit of spice.

A final touch of freshly grated parmesan cheese over the top enhances the savory richness and adds a little extra indulgence.

Tips for Success and Troubleshooting

Making veal cannelloni from scratch is an enjoyable process, but it can come with its challenges.

Here are some helpful tips to ensure your dish turns out perfectly every time, as well as solutions to common problems you may encounter.

Making Ahead

One of the best things about veal cannelloni is that it can be prepared in advance. You can stuff the pasta tubes and assemble the entire dish a day or two ahead of time.

Simply cover the dish with plastic wrap or foil and refrigerate. When ready to bake, allow the dish to come to room temperature for about 30 minutes before popping it in the oven. You may need to increase the baking time by 10-15 minutes if baking from the fridge.

If you’d like to prepare the cannelloni even further in advance, you can also freeze the assembled dish. Be sure to wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When ready to cook, thaw the dish overnight in the refrigerator before baking as usual.

Freezing and Storing Leftovers

If you have any leftovers, they can be stored in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven or microwave until hot.

For freezing, wrap individual portions of leftover cannelloni in plastic wrap and foil, and store in the freezer for up to 3 months. When reheating from frozen, it’s best to thaw overnight in the refrigerator and then bake as usual to ensure the pasta doesn’t dry out.

Common Mistakes to Avoid

1. Overcooking the Pasta: One of the most common issues when making cannelloni is overcooking the pasta. If the pasta becomes too soft, it may break apart when you try to stuff it. To avoid this, make sure to cook the pasta to al dente — firm but not hard. Since you’ll be baking the dish later, the pasta will continue to soften in the oven.
2. Understuffing the Cannelloni: The filling is the heart of this dish, so make sure to fill each tube generously. If you underfill the pasta, it may end up dry and lacking in flavor. Stuff each tube firmly but not to the point where it tears. If you find it difficult to stuff the tubes evenly, using a piping bag can make the process cleaner and easier.
3. Too Much or Too Little Sauce: The sauce is crucial to the cannelloni’s overall flavor and texture. Too little sauce can result in dry pasta, while too much sauce can overwhelm the dish. Pour the sauce generously, but make sure to leave a thin layer on top of the pasta so that the cheese can melt perfectly without becoming too watery.
4. Not Letting the Cannelloni Rest: After baking, let your cannelloni rest for about 5-10 minutes before serving. This allows the dish to set and makes it easier to slice and serve without everything falling apart.

By following these tips, you’ll ensure that your veal cannelloni turns out delicious, with perfectly cooked pasta, creamy filling, and the right balance of flavors. With just a little care and attention to detail, your homemade veal cannelloni will be just as satisfying as the version served at Olive Garden.

Conclusion

Olive Garden’s Veal Cannelloni is a decadent dish that brings together the best of Italian flavors in a comforting and indulgent way.

From the tender veal and creamy ricotta filling to the perfectly baked pasta and rich marinara sauce, every element of this dish comes together to create a satisfying, restaurant-quality meal.

Whether you’re cooking for a special occasion, a family dinner, or simply craving something hearty and delicious, veal cannelloni is a dish that never disappoints.

With a few simple ingredients and some thoughtful preparation, you can recreate this classic Italian dish in your own kitchen and enjoy the same rich flavors and indulgent textures as Olive Garden’s signature recipe.

By following the step-by-step guide, you’ll be able to prepare, bake, and serve a perfect plate of veal cannelloni that will impress your guests and satisfy your taste buds.

Frequently Asked Questions (FAQs)

1. Can I use a different meat instead of veal?

Yes, if you prefer or don’t have access to veal, you can substitute it with ground beef, turkey, or chicken.

Keep in mind that the flavor and texture will differ slightly, but it will still make a delicious filling. For a vegetarian option, try using a combination of spinach, ricotta, and other vegetables.

2. Can I make this recipe vegetarian?

Absolutely! You can replace the veal with a vegetarian filling, such as ricotta cheese combined with sautéed spinach, mushrooms, or even eggplant.

Season the filling well with garlic, herbs, and spices to enhance the flavors. This will create a hearty and satisfying alternative for vegetarians.

3. How do I make the cannelloni sauce from scratch?

For a homemade marinara sauce, combine crushed tomatoes, olive oil, minced garlic, salt, pepper, and fresh basil in a saucepan.

Simmer on low for about 30 minutes to allow the flavors to meld. You can add a pinch of sugar to balance out the acidity, and a dash of red pepper flakes for a little heat if desired.

4. Can I prepare veal cannelloni in advance?

Yes! You can prepare the cannelloni ahead of time by stuffing the pasta and assembling the dish. Once assembled, cover and refrigerate for up to 1-2 days.

When you’re ready to bake, allow the dish to come to room temperature before placing it in the oven. If freezing, wrap the assembled dish tightly and freeze for up to 3 months.

5. How do I reheat leftover veal cannelloni?

To reheat leftover veal cannelloni, place it in an oven-safe dish, cover it with foil, and bake at 350°F (175°C) for about 20-25 minutes until heated through.

You can also microwave individual portions, but the oven method will help preserve the texture of the pasta and sauce.