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Olive Garden Veal Cannelloni

Helen T. Patterson
Olive Garden Veal Cannelloni is a delicious Italian dish featuring large pasta tubes stuffed with a rich veal and ricotta filling, topped with marinara sauce and mozzarella cheese, then baked to perfection. This comforting and indulgent recipe brings the signature flavors of the restaurant to your own kitchen, creating a hearty meal that’s perfect for special occasions or a cozy family dinner.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dinner, Main Course
Cuisine Italian, Mediterranean
Servings 6 servings
Calories 450 kcal

Equipment

  • 1 large pot (for boiling pasta)
  • 1 large skillet (for browning veal)
  • 1 large mixing bowl
  • 1 baking dish (9x13-inch recommended)
  • 1 spoon or piping bag (for stuffing pasta)
  • 1 aluminum foil (for covering during baking)

Ingredients
  

For the Veal Filling:

  • 1 lb 450 g ground veal
  • 15 oz 425 g ricotta cheese
  • 1 cup 125 g shredded mozzarella cheese
  • 1/2 cup 50 g grated parmesan cheese
  • 1 large egg
  • 1/4 cup 15 g chopped fresh parsley
  • 1/4 cup 15 g chopped fresh basil
  • 2 cloves garlic minced
  • Salt and pepper to taste

For the Cannelloni:

  • 12 large cannelloni pasta tubes or manicotti as a substitute

For the Marinara Sauce:

  • 2 cups 480 mL marinara sauce (store-bought or homemade)

For Topping:

  • 1/2 cup 50 g shredded mozzarella cheese
  • 1/4 cup 25 g grated parmesan cheese

Instructions
 

Preheat the Oven and Prepare the Pasta

  • Preheat your oven to 375°F (190°C). Cook the cannelloni tubes in salted boiling water for 8-10 minutes until al dente. Drain and rinse with cool water, then set aside to dry.

Cook the Veal

  • In a large skillet, cook the ground veal over medium heat until browned, breaking it up as it cooks. Season with salt and pepper, and drain any excess fat. Set aside to cool.

Prepare the Filling

  • In a large mixing bowl, combine the cooked veal with ricotta cheese, mozzarella cheese, parmesan cheese, egg, chopped parsley, basil, and minced garlic. Stir until well mixed, and adjust the seasoning with salt and pepper.

Stuff the Pasta

  • Gently stuff each cannelloni tube with the veal filling using a spoon or piping bag. Place the stuffed tubes in a 9x13-inch baking dish, fitting them snugly together.

Assemble the Dish

  • Pour the marinara sauce evenly over the stuffed cannelloni. Sprinkle shredded mozzarella and parmesan cheese on top.

Bake the Cannelloni

  • Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbly.

Serve

  • Let the cannelloni rest for 5 minutes before serving. Garnish with fresh basil or parsley for added color and flavor.

Notes

  • Make Ahead: You can prepare the cannelloni up to 2 days in advance and store it in the fridge. Allow it to come to room temperature before baking, or bake it straight from the fridge (add 10-15 minutes to the baking time).
  • Freezing: This recipe freezes well. Assemble the cannelloni, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as usual.
  • Alternative Meats: If veal isn’t available, you can substitute ground beef, turkey, or chicken in place of the veal for a similar dish. The flavor profile will change slightly but will still be delicious.
  • Vegetarian Option: For a vegetarian version, replace the veal with a mixture of spinach and ricotta or mushrooms for a savory filling.
Keyword Olive Garden Veal Cannelloni