The Perfect Beef and Pork Cannelloni with Béchamel
The Perfect Beef and Pork Cannelloni with Béchamel
Transport your taste buds to the heart of Italy with this magnificent Classic Beef and Pork Cannelloni. Originating as a traditional dish from the Emilia-Romagna region, cannelloni—meaning “large reeds”—are pasta tubes typically filled with a rich savory mixture and baked, often draped in creamy béchamel and a robust tomato sauce. This recipe honors that heritage, combining tender ground beef and savory pork with aromatic herbs, all nestled inside delicate pasta and blanketed under a luxurious, silky béchamel and melted cheese. Perfect for a comforting family meal or an impressive dinner party, this dish showcases the best of Italian-American cuisine, promising a truly gratifying culinary experience. Learn how to craft this beloved baked pasta, from preparing the luscious filling to achieving that golden, bubbling crust, and you'll discover why it remains a cherished classic across Italian tables. Get ready to impress with this hearty, flavorful, and incredibly satisfying Italian classic that’s sure to become a cherished recipe in your kitchen. Whether it's a cozy weeknight or a special occasion, these cannelloni will undoubtedly steal the show.
- Preparation time
- 45 min
- Cooking time
- 40 min
- Total time
- 1 hr 25 min
- Servings
- 16
Instructions
Prepare the Filling
- 1Heat olive oil in a large skillet over medium-high heat. Add ground beef and pork, breaking it apart with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat.
- 2Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- 3Stir in tomato paste and cook for 2 minutes, then deglaze the pan with red wine, scraping up any browned bits. Let the wine reduce by half.
- 4Add crushed tomatoes, dried oregano, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing flavors to meld.
- 5Remove from heat and stir in fresh parsley, ricotta cheese, and 0.5 cup grated Parmesan cheese. Mix well and let cool slightly. This forms your cannelloni filling.
Prepare the Béchamel Sauce
- 1In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- 2Gradually whisk in warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and is smooth, about 5-7 minutes.
- 3Season with nutmeg, salt, and white pepper. Keep warm over very low heat, stirring occasionally.
Assemble and Bake the Cannelloni
- 1Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish.
- 2Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.
- 3Carefully fill each cannelloni tube with the meat and cheese filling. A piping bag or a spoon can be used for this.
- 4Arrange the filled cannelloni in a single layer in the baking dish.
- 5Pour the remaining béchamel sauce evenly over the cannelloni, ensuring all tubes are covered.
- 6Sprinkle the shredded cheddar cheese and the remaining grated Parmesan cheese over the béchamel.
- 7Bake for 30-35 minutes, or until the sauce is bubbly and the cheese is golden brown and melted. If the top browns too quickly, cover loosely with foil.
- 8Remove from oven and let rest for 5-10 minutes before serving to allow the sauce to set.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 35 g
- Fat
- 38 g
- Carbs
- 42 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 35 g |
| Fat | 38 g |
| Carbs | 42 g |
Tips
- For easier filling, use a piping bag with a wide opening or a sturdy zip-top bag with a corner snipped off.
- Ensure your béchamel is smooth; if lumpy, pass it through a fine-mesh sieve or use an immersion blender.
- Allow cannelloni to rest after baking for cleaner slices and to prevent the filling from oozing out.