🍝 Meat cannelloni

Name: Meat cannelloni
Total time: 90 min
Yield: 6
Cuisine: Italy
Ingredients: 250 g cannelloni pasta tubes; 250 g minced beef and 150 g minced pork; 1 onion and 1 garlic clove, chopped; 400 g crushed tomatoes; Béchamel: 40 g butter, 40 g flour, 500 ml milk, nutmeg; 1 tbsp olive oil, salt, pepper

Origin: Italy

648kcal

per serving · 350 g

185kcal

per 100 g

35 gProtein10 g / 100 g

32 gFat9 g / 100 g

56 gCarbs16 g / 100 g

Meat cannelloni are large pasta tubes stuffed with a filling of minced beef and pork, laid in a baking dish, covered with tomato sauce and béchamel and baked until bubbling and golden. The result is rich and comforting, with soft pasta, a savoury meat filling and a creamy top. They are a typical dish for Sunday lunches and festive meals.

Diets

Not vegetarianbecause of: beef, pork

Not veganbecause of: beef, pork, béchamel sauce

Contains porkbecause of: pork

Contains glutenbecause of: pasta tubes, béchamel sauce

Contains dairybecause of: béchamel sauce

Not keto16 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

pasta tubesbeefporktomatobéchamel sauce

Recipe

6 servings90 min

Ingredients

250 g cannelloni pasta tubes
250 g minced beef and 150 g minced pork
1 onion and 1 garlic clove, chopped
400 g crushed tomatoes
Béchamel: 40 g butter, 40 g flour, 500 ml milk, nutmeg
1 tbsp olive oil, salt, pepper

Method

Brown the onion, garlic and meat in the oil, season and cook for 10 minutes. Let cool.
Simmer the tomatoes with salt for 10 minutes to make a light sauce.
Make the béchamel: melt the butter, stir in the flour, whisk in the milk and cook until thick; season with nutmeg and salt.
Fill the tubes with the meat. Spread some tomato sauce in a dish, lay the cannelloni on top, cover with the rest of the sauce and the béchamel.
Bake at 190 °C for 30–35 minutes until golden.

How to make it lighter

Use lean minced beef and less pork, and drain the fat after browning.
Make the béchamel with semi-skimmed milk and spread it thinly.
Serve two or three tubes with a large salad instead of a full plate.

History

Cannelloni — “big tubes” in Italian — appeared in Italian cooking in the early 20th century, and several towns, including Sorrento and Amalfi, claim to have invented them; none of the claims is firmly proven. The dish also became a Christmas tradition in Catalonia, where it is known as canelons. Today it is cooked across Italy and Spain.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →