Baked Meat Cannelloni with Tomato and Béchamel

Why You’ll Love This Recipe

• Classic Italian comfort: silky béchamel, bright tomato, and savory herbed meat in every bite.
• Home-cook friendly: dried cannelloni tubes, a simple tomato sauce, and a foolproof béchamel.
• Make-ahead magic: assemble earlier in the day or freeze for a stress-free dinner.
• Crowd-pleaser: bubbly, cheesy top with tender pasta and richly seasoned filling.

Grocery List

• Produce: 2 small onions, 1 small carrot, 1 bunch fresh parsley, small bunch basil, 2–3 garlic cloves, 1 small rosemary sprig
• Dairy: Whole milk, unsalted butter, low-moisture mozzarella, Parmigiano Reggiano, 1 egg
• Pantry: Dried cannelloni tubes, olive oil, crushed tomatoes (28 oz/800 g), tomato paste, breadcrumbs, all-purpose flour, dried oregano, red pepper flakes, nutmeg, kosher salt, black/white pepper, optional dry white wine, sugar

Full Ingredients

Tomato Sauce

• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 tsp dried oregano
• 6 fresh basil leaves (plus more for garnish)
• Pinch red pepper flakes
• 1/2 tsp sugar (to balance acidity), optional
• Kosher salt and freshly ground black pepper

Herbed Beef-and-Pork Filling

• 1 tbsp olive oil + 1 tbsp unsalted butter
• 1 small yellow onion, finely minced
• 1 small carrot, finely grated
• 2 garlic cloves, minced
• 8 oz (250 g) ground beef (85% lean)
• 8 oz (250 g) ground pork
• 2 tbsp dry white wine, optional
• 1/4 cup (60 ml) whole milk
• 1/2 cup (30 g) fresh breadcrumbs or panko
• 1 large egg
• 3/4 cup (75 g) finely grated Parmigiano Reggiano
• 3 tbsp finely chopped flat-leaf parsley
• 1 tsp finely chopped fresh rosemary (or 1/2 tsp dried)
• 1/4 tsp freshly grated nutmeg
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Béchamel Sauce

• 4 tbsp (56 g) unsalted butter
• 1/4 cup (30 g) all-purpose flour
• 3 cups (720 ml) whole milk, warmed
• 1/8 tsp freshly grated nutmeg
• 1/2–3/4 tsp kosher salt, to taste
• 1/4 tsp white pepper (or black pepper)

For Assembly

• 18 dried cannelloni tubes (about 250 g)
• 1–2 tsp olive oil (to grease the baking dish)
• 2 cups (225 g) shredded low-moisture mozzarella
• 1/2 cup (45 g) finely grated Parmigiano Reggiano

Step-by-Step Instructions

Step 1: Make the tomato-basil sauce

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the onion and a pinch of salt; cook, stirring, until translucent, 4–5 minutes. Stir in the garlic and tomato paste and cook 1 minute to caramelize the paste. Add crushed tomatoes, oregano, basil, red pepper flakes, and sugar (if using). Simmer gently, uncovered, for 20 minutes, stirring occasionally. Season with salt and pepper. Remove basil leaves and keep warm.

Step 2: Cook the herbed meat

In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add onion and carrot with a pinch of salt; cook until softened, 4–5 minutes. Add garlic; cook 30 seconds. Crumble in the beef and pork; cook, breaking up with a spoon, until no pink remains and moisture mostly evaporates, 6–8 minutes. Deglaze with white wine (if using) and cook until nearly dry. Transfer to a large bowl and let cool 5 minutes.

Step 3: Bind and season the filling

In a small bowl, stir together milk and breadcrumbs; let soak 2 minutes. Add soaked breadcrumbs, egg, Parmesan, parsley, rosemary, nutmeg, salt, and pepper to the meat. Mix until evenly combined but not pasty. Taste a small pinch by pan-frying it until cooked and adjust seasoning if needed.

Step 4: Make the béchamel

In a saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook, whisking, for 2 minutes (do not brown). Gradually whisk in the warmed milk, ensuring no lumps. Bring to a gentle simmer and cook, whisking often, until thick enough to coat the back of a spoon, 5–6 minutes. Season with nutmeg, salt, and white pepper. Keep warm; press a piece of parchment or plastic wrap directly on the surface to prevent a skin.

Step 5: Parboil the cannelloni tubes

Bring a large pot of well-salted water to a boil. Add cannelloni and parboil for 3 minutes (this softens them for easier filling). Drain carefully and lay the tubes on clean kitchen towels or a lightly oiled baking sheet to prevent sticking.

Step 6: Fill the cannelloni

Spoon or pipe the cooled meat filling into a piping bag or a large zip-top bag with a 1/2-inch opening. Pipe filling into each tube from both ends to eliminate air pockets, using about 45–50 g (3–4 tbsp) per tube. Lightly oil a 9×13 in (23×33 cm) baking dish. Spread 1 cup of the tomato sauce over the bottom.

Step 7: Assemble, bake, and finish

Arrange the filled cannelloni in the sauced dish. Spoon over the remaining tomato sauce, then pour the béchamel evenly on top, spreading to cover all pasta. Sprinkle with mozzarella and Parmesan. Cover the dish with foil, tenting it so the cheese does not touch. Bake at 375°F (190°C) for 25 minutes, then uncover and bake 10–15 minutes more until bubbling, the cheese is golden in spots, and the pasta is tender. For extra color, broil 1–2 minutes, watching closely. Rest 10 minutes before serving. Garnish with torn basil and a drizzle of olive oil if you like.

Pro Tips

• Pipe the filling: A piping bag or zip-top bag makes tidy, fast work and prevents broken tubes.
• Thick but pourable sauces: Reduce the tomato sauce and béchamel until they cling to a spoon—too thin and the dish turns watery.
• Season in layers: Salt the veg, the meat, and the béchamel for balanced flavor throughout.
• Foil tent: Lightly tent foil to avoid sticking and to keep moisture in for tender pasta.
• Rest before serving: A 10-minute rest sets the layers so slices hold together beautifully.

Variations

• Fresh pasta cannelloni: Use fresh lasagna sheets (about 4×6 in / 10×15 cm), blanch 30–45 seconds, fill, roll, and proceed with assembly and baking.
• Spicy Calabrian kick: Add 1–2 tsp finely chopped Calabrian chilies to the tomato sauce and a pinch of chili to the filling.
• Mushroom boost: Finely chop and sauté 6 oz (170 g) cremini mushrooms until dry; fold into the meat mixture for extra savoriness.

Storage & Make-Ahead

Assemble up to 24 hours ahead: cover tightly and refrigerate. Bake straight from the fridge at 375°F (190°C) for 35–40 minutes covered, then 10–15 minutes uncovered. Leftovers keep 3–4 days refrigerated; reheat covered at 350°F (175°C) for 15–20 minutes or until hot. To freeze, assemble but do not bake; wrap well and freeze up to 2 months. Bake from frozen at 375°F (190°C) for about 50–60 minutes covered, then 10–15 minutes uncovered, until bubbling and 165°F (74°C) in the center.

Nutrition (per serving)

Approximate: 790 calories; 46 g protein; 66 g carbohydrates; 43 g fat; 2.6 g fiber; 1,180 mg sodium. Values will vary based on specific products and exact portions.