Meat Lovers Gluten Free Cannelloni with Homemade Pasta

This gluten free cannelloni is filled with a variety of minced meat. If you’re a meat lover, it’s right up his alley. I use a pasta machine to roll out the pasta, but if you’re strong, you can do it by hand. The pasta is absolutely delicious and doesn’t get mushy.

Not a beef or pork lover? Try my chicken version.

Meat Lovers Gluten Free Cannelloni with Homemade Pasta

Prep Time: 50 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 40 minutes

Yield: Makes about 12 cannelloni

Meat Lovers Gluten Free Cannelloni with Homemade Pasta

This gluten free cannelloni recipe is a meat-lover's paradise, stuffed with a variety of chopped meat and wrapped with homemade gluten free egg pasta.


    For the Filling:
  • Meat from 1 recipe Authentic Gluten Free Spaghetti Sauce or 5 cooked gluten free Italian sausages and 1 lb. beef stew meat simmered for 2 hours or until tender
  • 1 large egg
  • 1/4 teaspoon freshly ground black pepper (optional for spicy heat)
  • For the Pasta:
  • 1/2 recipe Gluten-Free Egg Noodle Pasta recipe* (or 1 box Jovial Manicotti Shells - 16 per box)
  • For Garnish:
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups shredded mozzarella cheese (or Daiya shreds if dairy-free)
  • Ready-made or homemade gluten free marinara sauce
  • Fresh basil, chopped (optional)


    To Make the Filling:
  1. Remove the meat from the spaghetti sauce recipe and pulsate with an egg in a food processor. Alternatively, you may chop it by hand. If using plain cooked meat, add a little marinara sauce, just enough to make it moist, flavorful, and stick together; set aside.
  2. To Make the Pasta:
  3. Make the pasta as directed in the above link for Gluten Free Egg Noodle Pasta recipe.
  4. Cut the dough into 4 x 4 squares. Freeze the scraps to use in soup. Stack the sheets of dough on top of each other. (They won't stick as long as you have rolled them out using starch.)
  5. To Make the Cannelloni:
  6. Preheat the oven to 350°F.
  7. Add just enough sauce to a 9 x 13-inch baking dish to cover the bottom.
  8. Add a sheet of pasta to a chopping board. Add a generous amount of filling down its center. Bring up the sides, just to meet each other, do not overlap. Transfer the cannelloni, and set, seam side down, on top of the sauce in the baking dish. Repeat until the filling is used up or the dish is full.
  9. Pour your desired marinara sauce on top of the cannelloni. Be sure to cover any exposed pasta with sauce.
  10. Top with grated Parmesan and then shredded mozzarella.
  11. Bake on center shelf of the oven for 20 minutes to create tender pasta, and a bit shorter for al dente/a bit chewy. If desired, broil for one minute or so if you desire to brown the cheese.
  12. Remove from the oven and allow to cool for 5 minutes prior to serving. Serve the cannelloni as a side dish or two per person along with a large salad as a main dish.


*The pasta may be made with a variety of starches if you are allergic to potato or corn.

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