Stuffed Cannelloni


  • 1/2 lb. ground beef
  • 1 clove garlic
  • 1 small onion, chopped
  • 3 plum tomatoes, chopped
  • 1/3 cup Italian seasoned dry bread crumbs
  • 1 jar Bertolli® Alfredo Sauce, divided
  • 8 cannelloni pasta [or manicotti pasta], cooked and drained


  1. Preheat oven to 350°.
  2. Brown ground beef, garlic and onion in 12-inch nonstick skillet over medium-high heat, stirring occasionally, about 5 minutes; drain. Stir in 2 tomatoes and cook, stirring occasionally, 2 minutes. Stir in bread crumbs and 1/3 cup Sauce. Season, if desired, with salt and ground black pepper. Fill shells with meat mixture.
  3. Arrange shells in 11 x 7-inch baking dish. Top with remaining Sauce and tomato. Bake uncovered 25 minutes or until heated through.