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Submitted by Corporate Chef Andy Stewart


  • 1 recipe Tuscan Herb Pasta, see recipe below
  • 1 recipe Cannelloni Filling, see recipe below
  • 1 recipe Parmesan Béchamel, see recipe below
  • 1 quart Spicy Tuscan Marinara, see recipe below
Tuscan Herb Pasta
Cannelloni Filling
Spicy Marinara
Parmesan Béchamel
  • 1 stick butter
  • 1 tablespoon Fustini's Robust SELECT olive oil
  • 5 tablespoons flour
  • 3 cups milk
  • Pinch nutmeg
  • 1 tablespoon kosher salt
  • 1/2 teaspoon white pepper
  • 1 cup Parmesan cheese, grated


Makes about 24 Cannelloni


Step 1.  Tuscan Herb Pasta

Place semolina and salt in a large bowl and whisk together.; Make a well in the middle and add the beaten egg, water, and Fustini’s Tuscan Herb Olive Oil and mix with a fork until a ball of dough forms.; Knead dough until soft and elastic, approximately 8 to 10 minutes.; Cover and let stand 30 minutes.

Roll out dough to number 6 on the pasta machine. To form the cannelloni, place a large tablespoon of filling at the end of the sheet then rolling it over to cover the filling, then cutting to release.; Repeat until all cannelloni are formed and the filling is gone.

Step 2.  Cannelloini Filling

Brown the ground beef over medium-high heat until all moisture is gone and only grease and ground beef remain 20 to 25 minutes. Strain the grease from the beef and let cool. Next, heat the tablespoon of Fustini’s Tuscan Herb Olive Oil over medium heat in a large sauté pan, and then add the shallot. Sauté for 30 seconds then add the spinach. Continue sautéing, stirring frequently, until the spinach is fully wilted, 4 to 6 minutes. Let cool. Mix the beef and spinach with the rest of the ingredients and refrigerate until ready to use.

Step 3.  Spicy Marinara

Heat the Fustini’s Cayenne Olive Oil and Fustini’s Tuscan Herb Olive Oil in a large stockpot; add the garlic, then sauté for 30 seconds. Add the tomatoes, oregano, Fustini’s Thyme balsamic, salt and brown sugar. Cook over low heat until the tomatoes break down and all oil is absorbed 1 to 1 ½ hours. Run through a food mill if you want a smoother sauce or leave as is, if you want a rustic sauce. Let cool.

Step 4.  Parmesan Béchamel

Melt the butter with oil in a stock pot. When the butter has melted, add the flour and stir with a whisk. Cook over low heat for 10 minutes stirring constantly. Add half the milk and whisk to combine. Add the rest of the milk and whisk. Cook over low heat until slightly thickened, 5 to 10 minutes. Add the nutmeg, salt and pepper and whisk. Remove from the heat and whisk in the cheese. Continue whisking until the cheese is melted and the sauce starts to glisten. Let cool to room temperature, whisking occasionally to keep a skin from forming.

Step 5. 

Preheat the oven to 375° degrees. Spread some of the spicy marinara in the bottom of a baking dish. Lay the cannelloni in the marinara leaving space in between each. Cover the cannelloni with the Parmesan Béchamel, making sure that the pasta is covered with sauce, leaving no bare pasta, as it could burn. Bake in the preheated oven until bubbly and browned, about 20 to 25 minutes. Serve immediately.

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