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Meaty cannelloni served with tomato sauce and melted cheese
Bubbling hot meaty cannelloni fresh from the oven

Meaty cannelloni

Author: Flavelo
Recipes Main Courses
Cannelloni is one of the kings of the Italian 'Sunday lunch'. The tube-shaped pasta (canna = reed) is the perfect vessel for a rich meat ragu. Unlike lasagne, here every bite is a small independent parcel where the crispy edge of the pasta meets the juicy interior. The secret lies in thoroughly browning the meat, which gives a deep, roasted flavour (umami) to the dish before the acidity of the tomato balances it out.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 600 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Piping bag (for filling)
  • Roasting tin or ovenproof dish
  • Frying pan

Allergen Information

⚠️ Cereals containing gluten (Wheat)
⚠️ Milk

Instructions

1 ✓

Sauté the finely chopped onion in the oil until translucent, then add the crushed garlic. Add the minced meat and fry on high heat until dark brown bits form.

Tip: Don't steam the meat, fry it! This browning (Maillard reaction) gives the depth of flavour.
2 ✓

Pour in half the tomato sauce (approx. 200 ml), salt, and pepper. Simmer on medium heat for 10-15 minutes until you get a thick ragu. Stir in the chopped basil at the end.

Tip: The filling must be thick, otherwise it flows out of the tube.
3 ✓

Let the ragu cool to lukewarm, then fill into a piping bag (or use a spoon). Stuff the raw cannelloni tubes.

Tip: If using a piping bag, cut a large hole at the end so meat pieces fit through.
4 ✓

Pour the remaining tomato sauce and cream into a roasting tin and mix. Lay the stuffed pasta in it. Ensure the liquid touches the pasta everywhere.

Tip: The pasta will absorb moisture from the outer sauce to soften.
5 ✓

Sprinkle the grated cheeses on top. Cover with aluminium foil and bake at 180°C for 20 minutes.

Tip: Under the foil, steam softens the pasta.
6 ✓

Remove the foil and bake for another 10-15 minutes until the cheese browns and golden bubbles appear.

Tip: Let it rest for 10 minutes before serving, otherwise it will run all over the plate.

Recipe FAQ

Why did the pasta stay hard?
There wasn't enough sauce on the pasta. Dried pasta needs to absorb liquid to soften.
The filling fell apart.
The ragu was too watery. Thicken it more during cooking!

Ingredients

  • 250 g Cannelloni pasta (dried)
  • 500 g Minced meat (pork and beef mix recommended)
  • 1 pc Onion
  • 2 cloves Garlic
  • 400 ml Tomato sauce (passata)
  • 200 g Mozzarella cheese
  • 50 g Parmesan cheese
  • 1 bunch Fresh basil
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 pinch Ground pepper
  • 100 ml Single cream or Cooking cream