Cannelloni di Carne

Cheesy, saucy, and full of goodness, this Cannelloni di Carne checks every craving you can think of with tender layers of pasta wrapped around a rich filling.

As you know, I am hosting this month’s challenge at the Daring Cooks, and I asked my fellow members to make Italian Cannelloni from scratch.

After sharing the first recipe with them, today I am showing you how to make beef and pork Cannelloni, another classic dish.

This one is filled with meat and happens to be my husband’s favourite. It is a straightforward recipe, though it calls for a couple of extra steps compared to the Cannelloni di magro. The filling needs to be cooked before you use it in the pasta, but the extra work is worth it once you sit down to eat.

Enjoy!

Key Ingredients for Cannelloni di Carne

Beef and Pork Mince

Provide depth and moisture in the filling. Pork brings richness, while beef adds structure and strength. Mince with moderate fat content keeps the mixture tender during baking and helps the filling stay cohesive.

Tomato Purée

Gives the dish its gentle tomato flavour and adds a smooth, comforting sauce around the pasta rolls. A bright red purée with no added sugar keeps the sauce clean and well-balanced.

Parmigiano Reggiano

Adds savoury flavour and helps the filling set once baked. Freshly grated cheese melts more evenly into both the filling and the topping.

Béchamel Sauce

Adds creaminess and helps soften the pasta during baking, creating a smooth layer around the rolls. I use my homemade béchamel made with milk, butter, and flour.

Find the complete list with measurements in the recipe card below.

How to Make Cannelloni di Carne

Step 1: Heat 3 tablespoons of extra virgin olive oil in a pan, add the chopped onion, and sauté until soft and translucent. Add the mince and bay leaf, then stir with a wooden spoon to break up any lumps. Brown the meat well. Pour in the white wine (or water if not using wine) and increase the heat to help it evaporate. Cook for 10 minutes over medium heat, then set aside to cool.

Step 2: Prepare the tomato sauce by heating 2 tablespoons of extra virgin olive oil in a pot, adding the chopped onion, and sautéing until soft and translucent. Add the tomato purée, salt, pepper, and basil leaves. Cover and cook over low heat for 20 minutes, then set aside to cool.

Step 3: To make the filling, mix the cooked mince with the ¾ cup – 200 ml béchamel sauce and the 1½ cups – 85 g – 3 oz Parmigiano Reggiano, finely grated. Adjust the salt and pepper.

Step 4: Bring a large pot of salted water to a boil. Cook the pasta sheets for 1 minute, working in batches. A shallow but wide pot helps keep the sheets in a single layer so they do not stick together. Lift the sheets out with a slotted spoon and place them on a clean tea towel to cool.

Step 5: Spread ⅛ of the filling along the long side of each cooked pasta sheet, then roll it up to form a cannellone. Repeat with the remaining sheets.

Step 6: Lightly grease a large oven dish with cooking oil (or melted butter). Spread a thin layer of tomato sauce across the bottom, making sure to reach the corners. Arrange the cannelloni in a single layer.

Step 7: Cover the cannelloni with the remaining tomato sauce and the 1¼ cups – 300 ml béchamel sauce. Sprinkle with the remaining ½ cup – 35 g – 1 oz Parmigiano Reggiano.

Step 8: Bake in a preheated moderate oven at 350°F – 180°C – gas mark 4 for 20 minutes, then broil (grill) at 400°F – 200°C for a further 5 minutes.

Step 9: Serve immediately.

Extra Help from the Kitchen

Grate Cheese Freshly – Grate the Parmigiano by hand so it blends into the filling smoothly and melts without leaving grainy spots.

Use a Large Board for Rolling – Work on a wide surface so you can spread the filling evenly and roll each sheet without pushing anything out of place.

Check Sauce Thickness – Keep the tomato sauce slightly thick so it coats the rolls well and supports the pasta during baking.

Choose a Dish That Fits the Pasta Rolls – Pick a baking dish that holds the cannelloni close together so they stay firm and bake evenly.

Variations and Twists

Add Mushrooms and Spinach to the Filling – Sauté finely chopped mushrooms with wilted spinach, squeeze out excess liquid, and fold them into the meat mixture before adding the béchamel and Parmigiano.

Use Ricotta and Spinach for a Lighter Filling – Replace some or all of the meat with ricotta mixed with chopped spinach and Parmigiano.

Bake with Only Béchamel – Omit the tomato sauce and cover the pasta rolls with béchamel and Parmigiano for a smooth, creamy finish.

Fill with All Beef and Extra Herbs – Use only beef mince and add chopped parsley or a small amount of rosemary for extra aroma.

Use Ready-to-Fill Pasta Tubes – Replace the fresh pasta sheets with dry cannelloni tubes or no-boil lasagne sheets and fill them directly before baking.

Storage and Shelf Life

Store leftover Cannelloni di Carne in an airtight container in the fridge for 2–3 days. If you want to freeze it, bake the dish first, let it cool completely, then portion and freeze for up to 2 months.

Thaw in the fridge overnight before reheating. Reheat the cannelloni in the oven at 180°C – 350°F until the centre is hot and the top sets again.

5 from 1 vote

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Cannelloni di Carne Recipe

Cheesy, saucy, and full of goodness, this Cannelloni di Carne checks every craving you can think of with tender layers of pasta wrapped around a rich filling.

Course: Main

Cuisine: Italian

Prep Time: 1 hour 30 minutes

Cook Time: 25 minutes

Total Time: 1 hour 55 minutes

Servings: 4

Author: Manuela Zangara

Ingredients

• 8 cannelloni/ lasagne sheets – made with 1 egg and 100 g – ⅔ cup and 2 tbsp flour
• Béchamel sauce – made with 500 ml – 2 cups milk 50 g – 3½ tbsp butter, and 50 g – ⅓ cup flour

For the Filling

• 400 g – 1 lb beef mince
• 400 g – 1 lb pork mince or another 400 g – 1 lb beef mince if you do not eat pork
• 1 onion chopped
• 45 ml – 3 tbsp extra virgin olive oil
• 1 bay leaf
• 75 ml – 5 tbsp white wine* – optional
• 85 g – 1½ cups Parmigiano Reggiano – finely grated
• 200 ml – ¾ cup béchamel sauce
• salt and pepper – to taste

For the Tomato Sauce

• 1 small onion – chopped
• 30 ml – 2 tbsp extra virgin olive oil
• 680 ml – 2¾ cups tomato purée
• a few basil leaves
• salt and pepper – to taste

Instructions

1. Heat 3 tablespoons of extra virgin olive oil in a pan, add the chopped onion, and sauté until soft and translucent. Add the mince and bay leaf, then stir with a wooden spoon to break up any lumps. Brown the meat well. Pour in the white wine (or water if not using wine) and increase the heat to help it evaporate. Cook for 10 minutes over medium heat, then set aside to cool.
2. Prepare the tomato sauce by heating 2 tablespoons of extra virgin olive oil in a pot, adding the chopped onion, and sautéing until soft and translucent. Add the tomato purée, salt, pepper, and basil leaves. Cover and cook over low heat for 20 minutes, then set aside to cool.
3. To make the filling, mix the cooked mince with the ¾ cup – 200 ml béchamel sauce and the 1½ cups – 85 g – 3 oz Parmigiano Reggiano, finely grated. Adjust the salt and pepper.
4. Bring a large pot of salted water to a boil. Cook the pasta sheets for 1 minute, working in batches. A shallow but wide pot helps keep the sheets in a single layer so they do not stick together. Lift the sheets out with a slotted spoon and place them on a clean tea towel to cool.
5. Spread ⅛ of the filling along the long side of each cooked pasta sheet, then roll it up to form a cannellone. Repeat with the remaining sheets.
6. Lightly grease a large oven dish with cooking oil (or melted butter). Spread a thin layer of tomato sauce across the bottom, making sure to reach the corners. Arrange the cannelloni in a single layer.
7. Cover the cannelloni with the remaining tomato sauce and the 1¼ cups – 300 ml béchamel sauce. Sprinkle with the remaining ½ cup – 35 g – 1 oz Parmigiano Reggiano.
8. Bake in a preheated moderate oven at 350°F – 180°C – gas mark 4 for 20 minutes, then broil (grill) at 400°F – 200°C for a further 5 minutes.
9. Serve immediately.

Recipe Notes

*You can use water if you prefer not to cook with alcohol.

Related Posts:

• CANNELLONI AL PESTO
• CANNELLONI WITH RICOTTA, HAM AND FONTINA
• CANNELLONI DI MAGRO
• Porcini and Taleggio Lasagne
• Radicchio and Taleggio Lasagne