Go Back
–+ servings
Print
Golden baked Cannelloni di Carne in a casserole dish.

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.