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Best Easy Cannelloni di Carne Recipe

Name: Best Easy Cannelloni di Carne Recipe
Total time: 60 min
Yield: 250 g
Ingredients: dried cannelloni pasta tubes 18 pieces; ground beef 1 lb; ground pork 8 oz; ricotta cheese 1 cup; Parmesan cheese 0.5 cup; egg 1 piece; yellow onion 1 medium; garlic 3 cloves; olive oil 2 tbsp; whole milk 2 cups; all-purpose flour 2 tbsp; unsalted butter 2 tbsp; crushed tomatoes 2 cups; nutmeg 0.25 tsp; salt 1.5 tsp; black pepper 1 tsp; dried oregano 1 tsp; dried basil 1 tsp

Rolled pasta tubes filled with seasoned ground meat and baked in tomato sauce and béchamel. This high protein mediterranean classic is a family dinner staple and freezer-friendly.

Cook 60 min Difficulty NORMAL 390 kcal

#mediterranean #high protein #family dinner #freezer-friendly

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Ingredients

Main ingredients

dried cannelloni pasta tubes 18 pieces
ground beef 1 lb
ground pork 8 oz
ricotta cheese 1 cup
Parmesan cheese 0.5 cup
egg 1 piece
yellow onion 1 medium
garlic 3 cloves
olive oil 2 tbsp
whole milk 2 cups
all-purpose flour 2 tbsp
unsalted butter 2 tbsp

Seasonings/Sauce

crushed tomatoes 2 cups
nutmeg 0.25 tsp
salt 1.5 tsp
black pepper 1 tsp
dried oregano 1 tsp
dried basil 1 tsp

Nutrition summary

Carbohydrates 32 g 33%

Protein 24 g 25%

Fat 16 g 37%

Serving size 250g

Cooking steps

1

Preheat the oven to 375°F. Sauté chopped onion in olive oil over medium heat for 3–4 minutes until translucent, then add minced garlic and cook for 1 minute.
2

Add ground beef and ground pork, increase heat to medium-high, breaking up meat as it browns. Season with salt, pepper, oregano, and basil, then cook until no pink remains. Let cool slightly.
3

Mix cooked meat with ricotta, Parmesan, and egg in a bowl. Fill each cannelloni tube using a piping bag or spoon for even filling.
4

Prepare béchamel: Melt butter over medium-low heat, whisk in flour for 2 minutes, then slowly add milk. Stir constantly until smooth and thickened. Add nutmeg and a pinch of salt.
5

Spread half the crushed tomatoes in the bottom of a baking dish. Arrange filled cannelloni in a single layer, cover with remaining tomatoes and béchamel. Sprinkle extra Parmesan if desired.
6

Cover with foil and bake for 30 minutes. Remove foil, bake another 10–15 minutes until golden and bubbling. Let rest for 10 minutes before serving for best texture.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient is the seasoned meat filling, which combines ground beef and pork for depth and rich texture. Ricotta and Parmesan cheeses add creaminess and classic flavor to the filling, making Cannelloni di Carne distinctive.

Q. How do I avoid dry or undercooked cannelloni?

Ensure your filling is moist by mixing ricotta and egg with the cooked meat. Covering the pasta well with tomato sauce and béchamel prevents drying. Baking covered with foil first allows gentle cooking, while removing it late ensures browning without overcooking.

Q. What is the optimal heat control during baking?

Bake the cannelloni at 375°F. The initial covered bake provides steady, gentle heat to cook the filling and pasta. Uncovering for the last 10–15 minutes allows the top to brown and the sauces to reduce slightly, delivering a classic Mediterranean finish.

Q. How many calories and what is the protein to carb ratio per serving?

Each 250g serving provides 390 kcal, with 24g protein and 32g carbohydrates. Protein contributes about 25% and carbohydrates 33% of the calories, making it a high protein dish with balanced macros appropriate for family meals.

Q. Which seasoning ingredient best enhances the flavor profile?

Dried oregano and basil are essential seasonal herbs for Cannelloni di Carne, giving the tomato sauce a traditional Italian aroma and taste, perfectly complementing the savory meat filling.

Best Easy Cannelloni di Carne Recipe

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