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Let’s find out how to prepare excellent cannelloni stuffed with meat

Meat cannelloni

Meat cannelloni are an excellent first course, ideal for Sundays. Let's see together how to prepare them!

Meat cannelloni are a rich and tasty first course, also excellent as a single dish that is often presented at important lunches and dinners, with the family, or even during the holiday season. Easy to portion, excellent when warmed up, baked cannelloni are a perfect recipe to prepare even beforehand.

Our version does not deviate from the classic cannelloni recipe and provides a rich filling based on meat sauce and to complete plenty of bechamel and tomato puree. As pasta you can use the dry packaged one, otherwise we will explain the version to prepare it from scratch in a few steps and with only 2 ingredients.

Meat Cannelloni
Meat Cannelloni

How to prepare the cannelloni recipe

  1. First you need to prepare the meat sauce with minced meat and sausage. Fry the carrot, celery and onion finely chopped with a knife in a pan with a drizzle of oil and the garlic.
  2. Let the sauté go for two minutes then add the minced meat and the casing-free sausage and brown it for a couple of minutes adding the herbs (laurel and rosemary washed under running water).
  3. Deglaze with the white wine and, when the alcohol has evaporated, remove the garlic and add the tomato puree and, when it comes to a boil, lower the heat and let the sauce cook for at least 50 minutes or until it thickens. . Finally, season with salt and pepper.
  4. While the sauce is cooking, dedicate yourself to the egg pasta. Make a fountain with the flour and break the eggs in the center.
  5. Start mixing with a fork and then by hand, until you get a smooth dough which we recommend covering with plastic wrap and letting it rest in the fridge for at least 30 minutes or out of the fridge for about 1 hour.
  6. Once the ragù is ready, put it to cool away from the heat and in the meantime prepare the béchamel .
  7. Take the dough and roll it out with a rolling pin or with a pasta machine until it reaches a thickness of 2 mm.
  8. Cut some rectangles of about 11×15 cm (with the doses we have given you you should be able to make about 16) and blanch them for 2 minutes in boiling salted water, then drain and place them on a clean cloth to dry.
  9. Now take 2/3 of the ragù, half the béchamel and about 100 g of grated cheese and mix everything together and use the mixture to stuff the pasta.
  10. To fill, take one sheet at a time and fill one wide side leaving about 2 cm from the edge , then roll the dough up on itself to form the cannelloni.
  11. Seal the pasta with a veil of béchamel or sauce and proceed with all the pasta.
  12. Take a pan suitable for use in the oven, put half of the remaining béchamel on the bottom and half of the sauce, arrange the cannelloni and cover them with the remaining béchamel, sauce and complete with the grated cheese.
  13. Bake at 180°C for 30 minutes and, when cooked, serve the cannelloni hot.

If you want to prepare this recipe in advance, all you have to do is put the cannelloni in the oven just before sitting at the table.


The cannelloni with sauce can be kept for 2-3 days in the fridge , well covered in transparent film. You can also freeze them in the freezer if you have used all fresh ingredients.

READ ALSO: Ricotta and spinach cannelloni: a tasty first course

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