A hearty Cannelloni Pasta Bake Recipe made with tender cannelloni tubes, creamy ricotta, rich ground beef and pork, tangy tomato sauce, and golden mozzarella — the ultimate Italian comfort food in every bite.

Every family has that one recipe that brings everyone running to the table — for me, it’s this Cannelloni Pasta Bake Recipe. It all started one chilly Sunday when I tried to impress my Italian neighbor, Nonna Rosa, who claimed no one could make a cannelloni better than her grandmother. Challenge accepted. With ricotta on my apron, sauce splattered across my kitchen, and a dangerously full glass of wine, I created my first cannelloni bake. The smell alone could’ve made angels sing! When Nonna took her first bite, she didn’t say a word — just nodded with that approving “you’ve done well, kid” look. From that day, this recipe became my ultimate comfort dish — the kind that turns gloomy days into cozy ones and family dinners into full-blown feasts.

Cannelloni Pasta Bake Recipe served hot and cheesy

❤️ Why You’ll Love This Cannelloni Pasta Bake Recipe:

There’s a reason this dish is called the ultimate comfort food. It’s warm, creamy, and layered with flavors that feel like a big Italian hug. Here’s why this recipe will win you over:

Unbeatable Comfort: The creamy ricotta filling wrapped in tender pasta tubes, all drenched in rich meat sauce and topped with molten mozzarella — it’s basically happiness in a baking dish.
Restaurant-Quality Made Simple: You don’t need to be a chef; just follow the easy steps, and you’ll have something that looks (and tastes) like it came straight out of a fancy Italian trattoria.
Crowd Pleaser: Whether it’s Sunday dinner, date night, or a family gathering, this Cannelloni Pasta Bake Recipe always disappears from the table first.
Freezer-Friendly Magic: You can prep it ahead or freeze leftovers — it reheats beautifully, saving you from those “what’s for dinner?” panic moments.
The Ultimate Flavor Fusion: With beef, pork, herbs, and a touch of nutmeg, every bite balances comfort and sophistication.

🧀 Ingredient Notes for Cannelloni Pasta Bake:

Cooking this Cannelloni Pasta Bake Recipe is like assembling a symphony — every ingredient has a role to play. Here’s how to make the most out of each one:

Olive Oil: Go for extra-virgin; it brings a fruity richness to the meat sauce that plain oil just can’t match.
Ground Beef & Pork: The combination gives depth — beef for bold flavor, pork for juiciness. If you only use one, you’ll lose that irresistible umami layer.
Ricotta Cheese: The soul of the filling. Choose high-quality, creamy ricotta to make your filling smooth and luxurious, not grainy.
Passata (Tomato Puree): This forms the body of your sauce. Opt for a rich, slow-cooked brand to avoid acidity and bring natural sweetness.
Nutmeg: Just a whisper of this spice in the ricotta and béchamel adds a subtle warmth that ties the whole dish together.
Mozzarella & Parmesan: The dynamic duo of cheese. Mozzarella gives that gooey pull, while Parmesan adds salty sharpness — never skip either!

👩‍🍳 How To Make Cannelloni Pasta Bake Step-by-Step:

Making this Cannelloni Pasta Bake Recipe may look fancy, but it’s actually a joy once you break it down — and trust me, you’ll be licking the spoon by the end.

Start by heating olive oil in a deep skillet, then sauté the onion until soft and fragrant. Add garlic (the secret weapon), followed by ground beef and pork. Break up the meat and let it brown — that’s where the flavor builds. Once the meat is cooked, sprinkle in oregano, basil, and a cheeky dash of red pepper flakes if you like a little kick. Stir in the passata and beef broth, season it lovingly, and let the sauce simmer until thick and rich. Your kitchen will start smelling like an Italian deli — resist the urge to eat it straight from the pan!

Next, mix up your ricotta filling. Combine ricotta, Parmesan, egg, nutmeg, and a touch of salt and pepper. You’ll end up with a creamy blend that’s almost too good to hide inside pasta tubes (but we’ll do it anyway).

Now comes the silky béchamel sauce — melt butter, whisk in flour, and slowly add milk until it thickens into smooth perfection. Season it lightly and try not to drink it with a spoon.

Preheat your oven and start layering like a pro: spread a base of meat sauce, fill your cannelloni tubes (a piping bag helps, but a spoon works if you’re brave), and arrange them neatly in the dish. Pour the béchamel over, top with mozzarella and extra Parmesan, then cover with foil and bake until bubbly. Remove the foil, bake a little longer to get that golden top, and then — the hardest part — let it rest for ten minutes before digging in.

🧊 Storage Options for Cannelloni Pasta Bake:

This Cannelloni Pasta Bake Recipe is the gift that keeps on giving. If you’ve somehow resisted finishing it all in one go, you can store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze individual portions in freezer-safe containers for up to two months. When you’re ready to relive the magic, thaw overnight in the fridge and reheat gently in the oven at 350°F (180°C) until hot and bubbling. Pro tip: sprinkle a little extra cheese on top before reheating — because more cheese is always the right choice.

🌀 Variations and Substitutions for Cannelloni Pasta Bake:

One of the best things about this Cannelloni Pasta Bake Recipe is how adaptable it is. If you love experimenting in the kitchen, here are some tasty twists:

Spinach & Ricotta Cannelloni: Skip the meat and add sautéed spinach for a vegetarian version that’s just as comforting (and slightly less guilt-inducing).
Chicken Swap: Replace beef and pork with shredded rotisserie chicken for a lighter, protein-packed option.
Vegan Makeover: Use plant-based ricotta, soy mince, and almond milk béchamel — you’ll still get that creamy, dreamy texture without the dairy.
Spicy Kick: Add a spoonful of chili flakes or spicy sausage to the filling if you like your comfort food with attitude.
Cheese Lover’s Dream: Layer in provolone or asiago between sauces for an extra melty, indulgent twist that could make an Italian grandma blush.

Print Recipe

🍝 Cannelloni Pasta Bake: The Ultimate Comfort Food Recipe

A rich and comforting Italian classic featuring tender cannelloni tubes filled with a creamy ricotta and Parmesan mixture, layered with a savory beef and pork tomato sauce, and topped with velvety béchamel and golden mozzarella. This dish is indulgent, satisfying, and ideal for family dinners or special gatherings.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Main Course

Cuisine: Italian

Keyword: Baked Pasta, Cannelloni Pasta Bake Recipe, Classic Italian Dish, Italian Comfort Food, Ricotta Cannelloni

Servings: 8

Ingredients

For the Meat Sauce:

1 tablespoon olive oil
1 large onion finely chopped
2 cloves garlic minced
500 g ground beef
500 g ground pork
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes optional
700 g passata tomato puree
200 ml beef broth
Salt and freshly ground black pepper to taste

For the Ricotta Filling:

250 g ricotta cheese
100 g grated Parmesan cheese plus extra for topping
1 large egg lightly beaten
¼ teaspoon ground nutmeg
Salt and pepper to taste

For the Béchamel Sauce:

50 g butter
50 g all-purpose flour
600 ml milk
Pinch of ground nutmeg
Salt and pepper to taste

For Assembly:

250 g dried cannelloni tubes
150 g grated mozzarella cheese
Fresh basil leaves for garnish (optional)

Instructions

Prepare the Meat Sauce: Heat olive oil in a large skillet or Dutch oven over medium heat until shimmering. Add the finely chopped onion and sauté until soft and translucent, approximately 5–7 minutes. Stir in the minced garlic and cook briefly until fragrant, being careful not to burn it. Add the ground beef and pork, cooking until browned and crumbly. Drain excess fat before incorporating oregano, basil, and red pepper flakes. Stir in the passata and beef broth, then season with salt and pepper. Allow the sauce to simmer gently on low heat for 30–45 minutes, stirring occasionally until thickened and flavorful.
Prepare the Ricotta Filling: In a medium mixing bowl, combine ricotta cheese, Parmesan, and the lightly beaten egg. Add nutmeg, salt, and pepper. Mix until the filling is creamy and uniform, then set aside for later use.
Prepare the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth paste (roux), cooking for 1–2 minutes without letting it brown. Gradually add milk in small increments, whisking continuously to prevent lumps. Cook until the sauce thickens and begins to simmer, then season with nutmeg, salt, and pepper. Remove from heat and set aside.
Assemble the Cannelloni: Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Spread a thin layer of the meat sauce across the bottom. Using a piping bag or small spoon, fill each cannelloni tube with the ricotta mixture and arrange them neatly in the baking dish.
Layer and Bake: Cover the filled cannelloni with the remaining meat sauce, then pour the béchamel evenly over the top. Sprinkle with grated mozzarella and additional Parmesan for a golden crust. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15–20 minutes, or until the top is golden and bubbling.
Rest and Serve: Remove from the oven and allow the cannelloni to rest for 10–15 minutes before serving. Garnish with fresh basil leaves for an elegant presentation.