🍝 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.
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
- ÂĽ teaspoon ground nutmeg
- Salt and pepper to taste
For the BĂ©chamel 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.