Oh yes — Minced Meat Cannelloni is a classic comfort Italian dish 🍝🧀. Tubes of pasta filled with savory meat, smothered in tomato sauce, and baked with cheesy goodness. Here’s a detailed, foolproof recipe:
🥩 Minced Meat Cannelloni
Ingredients (Serves 4–6)
Filling
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1 lb (450 g) minced beef or a mix of beef & pork
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1 small onion, finely chopped
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2 cloves garlic, minced
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½ cup grated Parmesan or Pecorino
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1 tsp dried oregano
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1 tsp dried basil
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Salt & pepper to taste
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1 egg, beaten (helps bind the filling)
Pasta
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12–14 cannelloni tubes (no-boil or pre-cooked)
Sauce
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2 cups marinara or tomato sauce
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1 cup béchamel (optional but classic)
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1 cup shredded mozzarella
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2 tbsp olive oil
Instructions
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Preheat oven
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Preheat to 375°F / 190°C.
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Lightly grease a 9×13-inch baking dish.
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Prepare the filling
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Heat olive oil in a skillet over medium heat. Sauté onions and garlic until soft.
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Add minced meat and cook until browned.
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Remove from heat and let cool slightly.
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Stir in beaten egg, Parmesan, oregano, basil, salt, and pepper.
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Fill the cannelloni
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Using a spoon or piping bag, fill each cannelloni tube with the meat mixture.
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Assemble the dish
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Spread a thin layer of tomato sauce on the bottom of the baking dish.
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Lay filled cannelloni side by side in the dish.
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Pour remaining tomato sauce over the top, then béchamel if using.
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Sprinkle shredded mozzarella evenly on top.
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Bake
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Cover with foil and bake 25–30 minutes.
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Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.
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Serve
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Let cool 5–10 minutes before slicing. Garnish with fresh basil or extra Parmesan.
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⭐ Tips
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No-boil pasta: Make sure your sauce is slightly watery so the pasta cooks properly.
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Extra flavor: Add sautéed mushrooms, spinach, or red pepper to the filling.
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Make ahead: Cannelloni can be assembled a day in advance and baked before serving.
I can also give a quick one-pan skillet version of minced meat cannelloni that’s ready in 30 minutes for busy weeknights.