This homemade cannelloni recipe is the one we always made at home growing up and have prepared and eaten more times than I can count! This pasta dish, made of Bolognese sauce wrapped in pasta sheets and then covered with white sauce and cheese, is baked to perfection.
It may sound tricky to prepare, but it is very easy, and you only have to allow enough time to simmer the sauce! This is the perfect meal to prepare in advance, for visiting guests, or freeze for future use, and is ideal served on its own or with a simple side dish, like a green salad or roasted fennel.
Get your baking dish ready, as this is a recipe you don't want to miss out on!
This pasta dish has three components: pasta sheets or cannelloni tubes, a rich Bolognese sauce, and Béchamel sauce [also known as white sauce]. The ultimate Italian comfort food!
While I learned to prepare the meat sauce when I was quite young and still cook it now at least twice a month, Béchamel was definitely a whole different story!
It has taken me quite a while to find the perfect recipe for white sauce and the right amount for this exact quantity of beef. But, I have been using these measurements for donkey years, and everyone is always happy with the result, as it is so reliable! It is perfect to use for lasagne, cheese cannelloni, spinach and ricotta cannelloni, but on any other pasta bake, too!
This is the traditional cannelloni recipe, an excellent option if you are looking for ideas for Christmas dinner; you don't want to skip it!
💎 Why This Recipe Works
- It has been tried and tested tens of times by multiple family members. It is a guaranteed success!
- Beef cannelloni combines classic ingredients yet makes for a very special meal.
- Bolognese sauce is loved by everyone of all ages.
- Traditional cannelloni can be prepared in advance, stored in the fridge, and also frozen for future use. This makes it ideal for busy households and those who fancy a nice meal midweek without having the time during the day.
- As it includes ground beef and pasta, you only need a side dish for a complete, satisfying meal!
🛒 Ingredients
- Fresh Pasta Sheets: They are my favorite choice as they are easy to work with and give that extra body to the dish, as they are a little thicker than cannelloni tubes.
- Bolognese Sauce: I have included a full breakdown of the ingredients just below.
- Bechamel Sauce [White Sauce]: I have included a full breakdown of the ingredients just below.
- Mozzarella Cheese: Don't opt for the fresh mozzarella balls, but go for the cube or grated versions. These are made specifically for baking and release less water into the dish.
- Parmesan Cheese: Parmigiano Reggiano or Grana Padano both work well, and you can choose based on your preference. I like Parmigiano Reggiano which has been matured for 30 months, as it has a rich, nutty flavor.
- Butter: This is an optional ingredient. You can put a couple of lumps on top of the pasta bake before putting it in the oven.
🔎 Bolognese Sauce [Cannelloni Filling]
- Ground Beef [Minced Beef]: Choose your favorite type of ground beef. You can also mix it with some ground pork.
- Tomato Passata: Just the plain option without added seasonings. Avoid store-bought marinara sauce!
- Onion, Carrot, and Celery: This is called soffritto. As an option, you can add a little garlic. Feel free to use any color onion you like.
- Olive Oil, Salt, and Pepper
- Vegetable Broth: Since the beef will simmer on the stove for a few hours, broth is needed to provide the necessary liquid. It enhances the flavor without diluting the seasoning. However, if you don't have any, you can use water instead.
- Red Wine: This is an OPTIONAL ingredient. It adds further flavor and helps balance the fat present in the ground beef.
🔎 Bechamel Sauce [White Sauce]
- Unsalted Butter
- All Purpose Flour
- Whole Milk
- Nutmeg: Essential for this classic sauce, as it really enhances the flavor. You can skip it if you don't have it or don't like it. Fresh nutmeg rather than ready-grated makes all the difference!
🔔 Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions And Variations
- Cannelloni Tubes: You can purchase these tubes in most large grocery stores, in the pasta aisle. I personally prefer fresh pasta, as it makes the dish feel fresher, and I can choose how much filling to use. However, I can understand that these may be more comfortable to use as they don't require parboiling before baking.
- Beef Stock for the Bolognese sauce: Although the best option is vegetable broth or stock, you can use beef broth instead. Just ensure you don't overseason!
- Herbs: Feel free to add more Italian herbs to the sauce! Great options are thyme, rosemary [I do use it sometimes in Bolognese - it gives it a very warming twist!], fresh basil, marjoram. If you like it and it works, add it!
- Cheese: You can use any cheese you like if it melts well. I like cheeses like Cheddar, Colby, or Swiss, as they are not soft, so they don't release unwanted moisture in the baking dish. For an Italian-American version, add American cheese - this has a low melting point and is so gooey!
- Soffritto: You can make a plain bolognese and skip the veggies, if desired. In that case, I highly recommend using vegetable broth for cooking.
- Milk: You can use two percent milk [semi-skimmed] instead of whole for the white sauce. I do most of the time, and it works just fine!
👩🏻🍳 How To Make [Step-By-Step]
Prepare The Bolognese Sauce
- Heat the olive oil in a saucepan or large skillet over low to medium heat.
- Add the chopped onions, carrots, and celery. [Picture 1]
- Sauté until they soften and the onions turn golden. This will take about 5 minutes.
- Add the ground beef, breaking it up with a wooden spoon and browning it.
- Season with salt and pepper. [Picture 2]
- Optional: Add a little red wine and cook until the liquid evaporates (about 10 minutes).
- Reduce heat and stir in the tomato sauce and vegetable broth. [Picture 3]
- Allow the Bolognese to simmer, then cover and reduce the heat to the lowest setting. Let it simmer for one to two hours, stirring occasionally (every 20-30 minutes).
- After simmering for two hours, remove the lid from the pan and let the extra moisture evaporate on low heat. This will take approximately 20-30 minutes. Your slow-cooked bolognese is ready, and the meat will be flavorful, moist, and tender. [Picture 4]
- Allow the pasta sauce to cool down completely, then set aside in the fridge.
Cook The Bechamel Sauce [White Sauce]
- Warm up the milk on the stove or the microwave. It took me 2 minutes in the microwave.
- On a low flame, melt the unsalted butter. [Picture 5]
- Add the all-purpose flour a little at a time as soon as it is melted, mixing well.
- Once you have added all the flour, mix until you achieve a homogenous roux. [Picture 6]
- Next, start adding the warm milk a little at a time. [Picture 7]
- Every time you add a little, mix well.
- Once all the milk has been added, mix well to ensure no flour knots are present.
- Finally, season with a little nutmeg and salt. [Picture 8]
- Stir well once more, and set aside. [Picture 9 below]
Prepare The Beef Cannelloni
- Preheat oven to 400* F, FAN 180*C, or Gas Mark 6. Some pasta sheets will have baking instructions on the package, too.
- Spread some Béchamel sauce in the bottom of the baking dish. This will stop the cannelloni from sticking to it.
- Parboil the fresh pasta sheets as per the packet instructions. The ones I purchase say to boil for 3 minutes, but as they sometimes break, I pour boiling water on top of them in a large bowl and allow them to sit for 4 minutes. [Picture 10]
- Cut each sheet into two equal parts. [Picture 11]
- In the center of each piece of pasta sheet, from one side to the other lengthwise, spread a little Bolognese sauce and grated mozzarella cheese. [Picture 12]
- Lay your filled cannelloni in the baking dish, and continue doing the same until you use up all of the pasta. I prepared 14 cannelloni in total - two dishes with seven each. [Picture 13]
- Cover the cannelloni with the remaining white sauce, then spread a little more mozzarella [if desired], grated Parmesan on top, and optional, a couple of spoons of butter. [Picture 14]
- Bake in the center of the oven for 45 minutes or until the pasta is cooked and the top golden brown. [Picture 15]
- Once ready, allow the baked cannelloni to rest for 10 minutes before plating.
- Serve with a side dish of salad or steamed vegetables and a nice slice of toasted bread with garlic butter.
🙋 People Also Ask [FAQs]
What is the difference between manicotti and cannelloni?
Manicotto in Italian actually means muff, as in the hand warmers. In Italy, there is no dish with such a name. However, in the US and Canada, manicotti are like large penne pasta that are filled like cannelloni. They have a tubular shape with ridges and are on the thicker side. Cannelloni, on the other hand, are smooth pasta tubes.
How to make cannelloni tubes from dry lasagne sheets?
To make cannelloni out of dry lasagna sheets, simply boil them as you would for normal pasta. To start, bring to a rolling boil a large pan of salted water, then reduce the flame to a gentle simmer. Add the dry pasta sheets and allow them to cook until they are soft enough to be rolled. Drain and allow them to cool down enough to be able to handle them.
Does cannelloni taste like lasagna?
Yes! They use the exact same ingredients, so they taste the same. The only difference between cannelloni and lasagna is that in one you fill the cannelloni pasta shapes, in the other you create layers of ingredients.
💡 Expert Tips and Tricks
- Bolognese Sauce: This is the most important tip! If you can, prepare the sauce beforehand, allow it to simmer long enough to become quite thick, and store it in the refrigerator overnight. The sauce will be very easy to handle the following day, so you can stuff the cannelloni sheets [or fill cannelloni tubes] without the sauce running all over the place!
- Seasoning: Make sure your cannelloni filling is properly seasoned! Once the cannelloni are put together and baked, sprinkling some salt and pepper on top is not the same. The best is to have every ingredient seasoned just right.
- Filling: Many suggest using a pastry bag to fill cannelloni pasta tubes, but in all honesty, there is no need. If you follow my tip above, the filling mixture will be easy to handle, and you can use a spoon with hardly any mess!
- Whisk: When preparing the bechamel sauce, whisking rather than mixing using a wooden or metal spoon will really help achieve a creamier result without lumps.
- Aluminum: If the top of your pasta bake is becoming too dark while the inside is still raw, simply cover it with aluminum foil to stop it from burning and continue cooking as instructed.
- Lasagna: Using the same ingredients, you can also prepare a glorious lasagna, which will taste and look just as delicious. I have prepared both at the same time and taken a picture of these side by side to show you - see below!
❄️ Storing & Reheating
- In the fridge: Allow the cannelloni bake to cool down completely, then store in the fridge for up to three days in an airtight container or covered well with cling film.
- In the freezer [baked]: Allow the cannelloni dish to cool down completely, then either store it in portions or as a single dish by covering it with one layer of cling film and one of aluminum foil.
- In the freezer [raw]: Cover with a layer of cling film and one of aluminum foil. Before baking, allow the cannelloni to thaw overnight in the fridge, then bake as per the instruction.
- Reheating: You can either warm up the whole dish in the oven, covered with some aluminum foil, or in the microwave.
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🍽️ Recipe
Beef Cannelloni Recipe with White Sauce
Homemade cannelloni filled with rich beef sauce and topped with white sauce is the ultimate indulgence when it comes to Italian comfort food. They are easy to prepare and a definite crowd pleaser.
Ingredients
- 14 Fresh Pasta Sheets
- 180 g Grated Mozzarella Cheese
- 60 g Parmesan Cheese
Filling Ingredients
- 2 tablespoon Olive Oil
- 1 Medium Onion finely chopped
- 1 Medium Carrot peeled and finely chopped
- 1 Celery Stick finely chopped
- 500 g Ground Beef
- 500 g Tomato Passata
- 350 ml Vegetable Broth
- Salt and Pepper to taste
White Sauce Ingredients
- 75 g Unsalted Butter
- 750 ml Whole Milk
- 75 g All purpose Flour
- ¼ teaspoon Nutmeg
- Salt to Taste
Instructions
Prepare The Bolognese Sauce
- Heat the olive oil in a saucepan or large skillet over low to medium heat. Add the chopped onions, carrots, and celery. Sauté until they soften and the onions turn golden. This will take about 5 minutes.
- Add the ground beef, breaking it up with a wooden spoon and browning it on all sides.
- Season with salt and pepper to your taste.
- Optional: Add a little red wine and cook until the liquid evaporates (about 10 minutes).
- Reduce heat and stir in the tomato sauce and vegetable broth.
- Bring the Bolognese to a light simmer, then cover the saucepan with a lid and reduce the heat to the lowest setting. Let it simmer for one to two hours, stirring occasionally (every 20-30 minutes).
- After simmering for two hours, remove the lid from the pan, and allow the extra moisture to evaporate on a low heat. This will take approximately 20-30 minutes. Your slow-cooked bolognese is ready, and the meat will be flavorful, moist, and tender.
- Allow the pasta sauce to completely cool down, then set aside in the fridge.
Prepare The Béchamel Sauce [White Sauce]
- Warm up the milk on the stove or the microwave, without bringing it to a boil. It took me 2 minutes in the microwave.
- On a low flame, melt the unsalted butter.
- As soon as it is melted, start adding the all purpose flour a little at a time, mixing well, using a whisk.
- Once you have added all the flour, keep on mixing until you achieve a homogenous roux.
- Next, start adding the warm milk a little at a time.
- Every time you add a little, mix well.
- Once all the milk has been added, mix well to ensure no flour knots are present. Simply heat the sauce through, there is no need to boil it.
- Finally, season with a little nutmeg and salt.
- Stir well once more, and set aside.
Prepare The Beef Cannelloni
- Preheat oven to 400* F, FAN 180*C, or Gas Mark 6. Some pasta sheets will have baking instructions on the package, too.
- Spread some Bechamel sauce in the bottom of the baking dish. This will stop the cannelloni from sticking to it.
- Parboil the fresh pasta sheets as per the packet instructions. The ones I purchase say to boil them for 3 minutes, but as they sometimes break, I instead pour boiling water on top of them in a large bowl and allow them to sit for 4 minutes.
- Cut the each sheet in two equal parts. These sheets are usually sold for lasagna, so are quite large.
- In the center of each piece of pasta sheet, from one side to the other lengthwise, spread a little Bolognese sauce and grated mozzarella cheese.
- Lay your filled cannelloni in the baking dish, and continue doing the same until you use up all of the pasta. I prepared 14 cannelloni in total - two dishes with seven each with these quantities.
- Cover the cannelloni with the remaining white sauce, then spread a little more mozzarella [if desired] and grated Parmesan on top.
- Optional: Add a couple of spoons of butter on top of the cannelloni before baking.
- Bake in the center of the oven for 45 minutes, or until the pasta is cooked and the top golden brown.
- Once ready, allow the baked cannelloni to rest for 10 minutes, before plating.
- Serve with a side dish of salad or steamed vegetables, and a nice slice of toasted bread with garlic butter.
Notes
Substitutions
- Cannelloni Tubes: You can purchase these tubes in most large grocery stores, in the pasta aisle. They usually don't require parboiling, so they can be filled and baked immediately.
- Milk: You can use two percent milk [semi-skimmed] instead of whole for the white sauce. I do most of the time, and it works just fine!
- Bolognese Sauce: This is the most important tip! If you can, prepare the sauce in advance, allow it to simmer long enough that it becomes quite thick, and finally, store it in the refrigerator overnight. The sauce will be very easy to handle the following day, so you will be able to stuff the cannelloni sheets [or fill cannelloni tubes] without the sauce running all over the place!
- Seasoning: Make sure your cannelloni filling is properly seasoned! Once the cannelloni are put together and baked, it is not the same to sprinkle some salt and pepper on top. The best is to have every ingredient seasoned just right.
- Whisk: When preparing the bechamel sauce, whisking rather than mixing using a wooden or metal spoon, will really help achieve a cremier result, without lumps.
- Aluminum: If the top of your pasta bake is starting to become too dark, while the pasta is still raw, simply cover it with some aluminum foil to stop it from burning.
- In the fridge: Allow the cannelloni bake to cool down completely, then store in the fridge for up to three days in an airtight container or covered well with cling film.
- In the freezer [baked]: Allow the cannelloni dish to cool down completely, then either store it in portions or as a single dish by covering it with one layer of cling film and one of aluminum foil.
- In the freezer [raw]: Cover with a layer of cling film and one of aluminum foil. Before baking, allow the cannelloni to thaw overnight in the fridge, then bake as per the instructions.
- Reheating: You can either warm up the whole dish in the oven, covered with some aluminum foil, or in the microwave.
Nutrition
Calories: 368kcalCarbohydrates: 35gProtein: 19gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 85mgSodium: 318mgPotassium: 477mgFiber: 1gSugar: 5gVitamin A: 1328IUVitamin C: 5mgCalcium: 206mgIron: 3mg
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