Cannelloni Ripieni di Carne (Meat-Stuffed Cannelloni)

Cannelloni Ripieni di Carne is a rich, comforting dish from Emilia-Romagna, and a classic of Sunday family meals. It’s a dish that combines hearty flavours with a touch of elegance, perfect for any gathering or special occasion.

Traditionally, fresh egg pasta sheets are rolled into cylinders, but here we use dried, ready-to-fill cannelloni. These pasta tubes are filled with a flavourful blend of beef and pork ragù, then topped with creamy béchamel sauce and baked until perfectly bubbly and golden. Make sure your ragù sauce is dense and not too runny, or it won’t stay inside the cannelloni.

Servings: 5-6

Ingredients:

For the Cannelloni

• 20 cannelloni pasta tubes (dried, ready to fill)
• 1 lb (500 g) mixed minced meat (beef and pork)
• 1 celery stalk, finely chopped
• 1 carrot, finely chopped
• 1 onion, finely chopped
• ¼ cup (50 g) dry white wine
• 14 oz (400 g) tomato passata
• ⅔ cup (80 g) Parmigiano Reggiano, grated
• 3 tbsp (40 g) olive oil
• 2 sage leaves
• 4–5 basil leaves
• Salt, to taste
• Black pepper, to taste

For the Béchamel Sauce

• 1¾ tbsp (25 g) unsalted butter
• 1¾ tbsp (25 g) all-purpose flour
• 1 cup (250 ml) whole milk, warmed
• Pinch of salt
• Freshly ground black pepper, to taste
• Pinch of nutmeg, optional

Step-by-Step Instructions:

1. Prepare the meat filling and tomato sauce
   Heat 3 tbsp (40 g) olive oil in a large skillet over medium heat. Add 1 finely chopped celery stalk, 1 finely chopped carrot, and 1 finely chopped onion, and sauté until softened, about 5 minutes.
   Add 1 lb (500 g) mixed minced meat and cook until browned. Deglaze with ¼ cup (50 g) dry white wine, letting it evaporate. Stir in 14 oz (400 g) tomato passata, 2 sage leaves, and season with salt and black pepper. Let it cooks on a low heat for about 20 minutes. When ready stir in 4–5 basil leaves. Set aside to cool.
2. Prepare the béchamel sauce
   In a medium saucepan, melt 1¾ tbsp (25 g) butter over low heat. Gradually whisk in 1¾ tbsp (25 g) flour, stirring constantly to form a smooth roux. Cook for 2–3 minutes to eliminate the raw flour taste.
   Slowly pour in the warmed 1 cup (250 ml) milk, whisking continuously to avoid lumps. Cook over medium heat, stirring frequently, until the sauce thickens (about 5–10 minutes). Be careful not to let it boil. Season with salt, pepper, and a pinch of nutmeg, if desired. Remove from heat and set aside.
3. Parboil the cannelloni
   Bring a large pot of salted water to a boil. Cook the 20 cannelloni pasta tubes for about 2 minutes to soften them slightly, then drain and let them dry on a clean towel.
4. Combine the meat filling
   Once the meat filling has cooled, mix in ⅓ cup (40 g) grated Parmigiano Reggiano. This helps bind the filling and enhances its flavour.
5. Stuff the cannelloni
   Using a small spoon or piping bag, carefully stuff the 20 cannelloni pasta tubes with the meat mixture, packing them tightly to avoid air gaps.
6. Assemble the dish
   Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce over the bottom of a greased baking dish. Arrange the stuffed cannelloni in a single layer on top. Spoon the remaining tomato sauce evenly over the cannelloni, followed by the béchamel sauce. Sprinkle the top with the remaining ⅓ cup (40 g) grated Parmigiano Reggiano and dot with small cubes of 2 tbsp (25 g) butter.
7. Bake to perfection
   Cover the dish with aluminium foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly. Let the dish rest for a few minutes before serving.

Buon Appetito!

Nutritional Information (per serving):
Calories: 580 | Protein: 34g | Carbohydrates: 48g | Fats: 28g | Saturated Fat: 12g | Fibre: 4g | Sodium: 480mg

Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.