Cannelloni

Cannelloni is a classic Italian dish that brings comfort and flavor to the table. These pasta tubes are generously filled with a savory blend of ground beef, veal, and Italian sausage, complemented by sautéed onions, mushrooms, and fresh herbs.

Layered with a creamy béchamel and a rich tomato sauce, this dish is baked to perfection, resulting in a delightful combination of textures and tastes.

Whether for a family dinner or a special gathering, Cannelloni is sure to impress with its hearty filling and comforting flavors. Enjoy this culinary journey to Italy with every bite!

Cannelloni

Ingredients:

For the Meat Filling:

1/3 pound ground beef

1/3 pound ground veal

1/3 pound Italian sausage

1 medium onion, finely chopped

8 ounces mushrooms, finely chopped

1 garlic clove, grated

Fresh herbs (thyme, rosemary, oregano, and parsley), to taste

1/2 cup white wine

Salt and pepper, to taste

For the Béchamel Sauce:

100g (about 7 tablespoons) butter

100g (about 3/4 cup) all-purpose flour

2-3 cups milk (adjust for desired thickness)

A pinch of nutmeg

Ground black pepper, to taste

1/2 cup grated Parmigiano cheese

For the Tomato Sauce:

2 tablespoons olive oil

Fresh basil, to taste

1 garlic clove, whole

1 medium onion, finely chopped

1/4 cup white wine

2 cups passata (pureed tomatoes)

Salt and pepper, to taste

A pinch of dried oregano

Beef stock, as needed

For Assembling:

Cannelloni pasta (about 12-15 tubes)

1 cup grated mozzarella cheese

Additional grated Parmigiano for topping

Instructions:

Prepare the Meat Filling:

In a large skillet, sauté the finely chopped onions and mushrooms over medium heat until softened.

Add the grated garlic and fresh herbs, cooking for another minute.

Add the ground beef, veal, and Italian sausage, breaking it apart and browning it until cooked through.

Deglaze the pan with white wine, cooking off the alcohol. Season with salt and pepper to taste. Set aside to cool.

Make the Béchamel Sauce:

In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for a couple of minutes.

Gradually add milk while whisking continuously until the sauce thickens. Season with nutmeg and black pepper, then stir in the grated Parmigiano until melted. Allow to cool slightly.

Prepare the Tomato Sauce:

In another skillet, heat olive oil and add the whole garlic clove and fresh basil, cooking until the basil wilts and the garlic is fragrant. Remove them and discard.

Sauté the finely chopped onion until translucent. Add a splash of white wine and allow the alcohol to evaporate.

Stir in the passata, salt, pepper, and dried oregano. Let it simmer gently for about 15 minutes. If the sauce is too thick, add a bit of beef stock to reach the desired consistency.

Assemble the Cannelloni:

Mix some of the béchamel sauce into the cooled meat filling.

Spread a layer of tomato sauce on the bottom of a baking dish. Fill each cannelloni tube with the meat mixture and place them in the dish.

Alternate layers of filled cannelloni with béchamel sauce, tomato sauce, and mozzarella cheese.

Repeat until all cannelloni are used, finishing with a layer of tomato sauce and a generous sprinkle of grated Parmigiano.

Bake:

Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 30-40 minutes. Remove the foil for the last 10 minutes to allow the top to become crunchy and golden.

Serve:

Allow to cool slightly before serving. Enjoy your delicious homemade Cannelloni!

Notes:

Pasta Options: You can use store-bought cannelloni tubes for convenience, or make your own pasta sheets and roll them to create fresh cannelloni.

Meat Variations: Feel free to substitute or mix other meats, such as ground turkey or chicken, for a lighter version. You can also make it vegetarian by using a mix of sautéed vegetables and ricotta cheese.

Béchamel Sauce: For a lighter béchamel, you can use low-fat milk or substitute part of the milk with vegetable broth. Just be aware that the flavor and consistency may vary slightly.

Tomato Sauce Adjustments: Customize the tomato sauce by adding vegetables like bell peppers or zucchini, or incorporate spices such as red pepper flakes for added heat.

Make-Ahead: This dish can be prepared in advance. Assemble the cannelloni and cover it tightly with plastic wrap or aluminum foil. Refrigerate it for up to a day before baking, adding a few extra minutes to the cooking time if baking straight from the fridge.

Freezing: Cannelloni freezes well. Assemble the dish, cover tightly, and freeze. When ready to bake, thaw overnight in the refrigerator and then cook as directed.

Serving Suggestions: Serve the cannelloni with a side salad and garlic bread for a complete meal. A sprinkle of fresh basil or parsley adds a nice touch of color and flavor.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta?

Yes, while traditional cannelloni is made with tubular pasta, you can use lasagna sheets instead.

Just fill the sheets and roll them up, then layer them in the baking dish like you would with cannelloni.

What if I don’t have white wine for the sauce?

If you don’t have white wine, you can substitute it with chicken or vegetable broth, or simply omit it.

Adding a splash of vinegar can also help mimic the acidity.

Can I make this recipe ahead of time?

Absolutely! You can prepare the cannelloni and assemble the dish a day in advance.

Just cover it tightly and refrigerate.

Bake it the next day, adding a few extra minutes to the cooking time if it’s still cold.

How do I know when the cannelloni is done baking?

The cannelloni is done when it is bubbly and the top is golden brown.

You can also check that the filling is heated through by inserting a knife into the center and feeling if it’s hot.

Can I freeze the assembled Cannelloni?

Yes, you can freeze the assembled cannelloni.

Just make sure to cover it well with plastic wrap or aluminum foil.

When ready to bake, thaw it in the refrigerator overnight and then bake as directed, possibly adding a few extra minutes.

How do I prevent the cannelloni from breaking during filling?

To avoid breaking, make sure the cannelloni are al dente if pre-cooked, or handle them gently if using dry tubes.

A piping bag can help fill them without excessive pressure.

Can I make the filling in advance?

Yes, you can prepare the meat filling a day ahead. Just store it in the refrigerator until you’re ready to assemble the cannelloni.

Allow it to cool completely before storing.

What can I substitute for Parmigiano cheese?

If you don’t have Parmigiano, you can use Pecorino Romano or even a good-quality grated mozzarella for a milder flavor.

Just keep in mind that it will slightly change the taste.

How can I adjust the spiciness of the filling?

To control spiciness, you can add red pepper flakes to taste in the filling or the sauce.

Start with a small amount and adjust according to your preference.

What should I do if the sauce is too thick?

If your sauce is too thick, you can thin it out by adding a bit of beef or vegetable broth, or even some water, until you reach the desired consistency.