Neapolitan Cannelloni without Béchamel main dish to include in the Christmas Menu. I love preparing Christmas first courses like Cannelloni with white ragu and Mushroom and Sausage Cannelloni, but also the delicious Cannelloni with potatoes and sausage. They are real comfort food; the main characteristics are taste and simplicity, there are various versions I present mine which honestly is very popular and there are never any leftovers. I prepare a ragu with mixed minced meat, tomato, and mozzarella or fior di latte, I used dry tubes for practicality, but if you prefer you can also use fresh pasta. Neapolitan cannelloni are perfect for family meals because you can prepare them well in advance and store them in the refrigerator until cooking time, they can also be frozen after being cooked.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 547.85 (Kcal)
- Carbohydrates 21.99 (g) of which sugars 0.33 (g)
- Proteins 30.64 (g)
- Fat 37.42 (g) of which saturated 17.82 (g)of which unsaturated 16.49 (g)
- Fibers 0.73 (g)
- Sodium 1,147.68 (mg)
Indicative values for a portion of 174 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the recipe
- 10.5 oz egg cannelloni (dry)
- 10.5 oz tomato purée
- 1/2 onion
- as needed extra virgin olive oil
- 14 oz mixed minced meat
- 2 cups ricotta
- 7 oz mozzarella
- 1/2 cup grated Parmesan
- 1/2 glass wine
- as needed salt
How to make Neapolitan Cannelloni without Béchamel
In a pan, sauté the onion finely chopped with a knife together with a drizzle of extra virgin olive oil.
Add the meat, then salt and pepper. Cook until the meat is well done.
At this point, drizzle the meat with wine, let it evaporate. Pour in the tomato purée and mix again. When the ragu starts to boil again, add salt and continue cooking for at least 30 minutes, stirring often to prevent the sauce from sticking.
After the cooking time, let it cool down. As a final step, add the ricotta and mix with half of the Parmesan.
In a baking dish, place a couple of ladles of ragu sauce on the bottom, then fill with a teaspoon or a piping bag. Arrange them side by side, then sprinkle the surface with more sauce, the mozzarella cut into pieces, and the grated Parmesan.
Bake your cannelloni in a preheated oven at 375°F (190°C) for about 25-30 minutes.
Storage and Tips
Once cooked, they can be stored in the refrigerator in an airtight container for up to 3-4 days. Generally, 3 cannelloni is the portion to serve per person. Cannelloni should never be blanched beforehand, just use plenty of sauce and cover them well.
