The recipe for cannelloni filled with meat and ricotta baked in the oven is a very rich and nutritious main course, perfect for those who want to bring flavor and taste to the table.
One of the most appreciated dishes of Italian cuisine: baked cannelloni! Irresistible with their various and soft fillings, of ricotta and spinach, meat, vegetables, or cheeses, and topped with soft béchamel or tasty tomato sauce.
I prepared Cannelloni with meat and ricotta, a hearty and flavorful main course, perfect for a family Sunday lunch or an important dinner.
An easy-to-make recipe, with simple ingredients, commonly used for baked pasta: meat, tomato sauce, and cheeses: ready-made egg cannelloni, filled with a delicious filling of top-quality meat and sausage, made even softer by the presence of fresh and good-quality ricotta, and cooked directly immersed in the tomato sauce, without pre-cooking with sauce and béchamel.
Here you can find lighter versions of béchamel and for those with gluten or lactose issues.
Version 1 light béchamel recipe. Version 2 béchamel with rice milk and gluten-free
A versatile recipe, allowing various modifications, adding other ingredients like mushrooms in the filling or peas in the sauce, or replacing ricotta with mozzarella and other melting cheeses.
As for the filling and the sauce, they can be prepared in advance the day before for the next day, at the moment just fill the cannelloni and cook!
The result will be a dish to make your mouth water.
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 958.89 (Kcal)
- Carbohydrates 38.48 (g) of which sugars 5.67 (g)
- Proteins 44.37 (g)
- Fat 71.19 (g) of which saturated 28.60 (g)of which unsaturated 22.91 (g)
- Fibers 4.00 (g)
- Sodium 2,608.82 (mg)
Indicative values for a portion of 200 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 Cannelloni with Sauce
- 16 egg cannelloni
- Half onion
- 1.5 lbs tomato puree
- 0.66 lbs mixed ground meat (beef and pork)
- 2 sausages (or 1 large)
- 0.55 lbs mixed ricotta
- 1 egg
- 5.3 oz Parmesan cheese (divided between filling and layers)
- to taste nutmeg
- salt
- pepper
- to taste extra virgin olive oil
- 1.7 cups milk
- 0.28 cups flour
- 2.8 tbsp butter
- salt
- nutmeg
Tools
- Baking Dish
- Saucepan
- Frying Pan
Steps for Cannelloni with Sauce
In a saucepan, place the oil and chopped onion, and brown for 5 minutes, add the tomato puree, season with salt, and cook for 20-25 minutes, keeping it quite liquid.
(If you like, you can add some basil leaves).
While the sauce is cooking, put a little oil in a frying pan, add the ground meat and crumbled sausage;
brown it while stirring the meat, season with salt, and let it cool slightly.
In a bowl, place the warm meat, ricotta, salt, pepper, nutmeg, 2.5 oz of Parmesan cheese, and the egg; mix well to obtain a soft and homogeneous mixture.
Fill the cannelloni with this mixture, using a teaspoon. (You can also use a piping bag) It is also quicker.
To prepare homemade béchamel, first heat the milk in a pan.
In a saucepan, melt the butter over low heat, being careful not to burn it.
Lower the heat to a minimum, add the sifted flour and stir quickly until a nut-colored cream is obtained, the so-called roux, which acts as a binding base.Add the hot milk and mix with a whisk until you get a thick consistency; add salt and a pinch of grated nutmeg.
Your béchamel is ready!
On the bottom of a rectangular baking dish, pour half of the tomato sauce and béchamel, arrange the cannelloni, cover them with the remaining sauce, and sprinkle with the remaining Parmesan cheese.
Bake in a preheated oven at 350°F for 30-35 minutes, letting the Cannelloni with Sauce rest for 5 minutes before serving.
Cooking times may vary from oven to oven, so check.
The cannelloni are ready to be served.
Enjoy your meal.
Advice
You can store already cooked Cannelloni in the fridge for up to 2-3 days or even freeze them. You can also prepare them a day in advance.
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