Cannelloni di Carne

Cannelloni di Carne
Staff Writer
Cannelloni di Carne
Manuela Zangara

Cannelloni di Carne

Cannelloni di Carne is a meat-filled version of cannelloni and it also happens to be my husband’s favorite. It is a pretty straightforward recipe but it requires a couple of extra steps if compared to other recipes, as the filling has to be cooked before being used in the pasta, but I can guarantee that you will not mind the extra work when you eat it! Enjoy!

See all lasagna recipes.

4
Servings
1345
Calories Per Serving
Deliver Ingredients

Ingredients

For the tomato sauce

  • 2 Tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 2 3/4 Cups crushed tomatoes
  • 3-4 basil leaves
  • Salt and pepper, to taste

For the cannelloni

  • 3 Tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 Pound ground beef
  • 1 Pound ground pork
  • 1 bay leaf
  • 5 Tablespoons white wine (optional)
  • 1 1/4 Cup béchamel sauce
  • 2 Cups finely grated Parmigiano-Reggiano
  • Salt and pepper, to taste
  • 8 fresh cannelloni or lasagna sheets
  • Cooking spray

Directions

For the tomato sauce

Combine the olive oil in a pot with the onion and sauté over medium heat until soft and translucent. Add the crushed tomatoes and basil leaves. Season with salt and pepper, to taste. Cover and cook over low heat for 20 minutes. Remove from the heat and set aside.

For the cannelloni

Combine the olive oil in a pan with the chopped onion and sauté over medium heat until soft and translucent. Add the ground meats and bay leaf and stir well with a wooden spoon, making sure you remove all the lumps. Brown the meat well. Add the white wine, if using (otherwise add some water, just enough to cook the meat) and increase the heat to high to burn off the alcohol. Cook for 10 minutes over medium heat and then set aside to cool.

To make the filling, mix the cooked meat with ¾ cup of the béchamel sauce and 1 ½ cups of the Parmigiano-Reggiano. Season with salt and pepper, to taste.*

Bring a shallow, large pot of salted water to a boil over high heat. Cook the pasta sheets for 1 minute. Do this in batches (I cook them in 1 layer, so I am sure they do not stick together). Remove them with a slotted spoon and put them on a clean kitchen towel to cool down.

Now take 1 sheet of cooked pasta and put 1/8 of the filling along the long side of the rectangle. Roll it over to make a cannellone. Do so for the remaining rectangles of pasta.

Preheat the oven to 350 degrees.

Take a big enough oven dish to fit all your cannelloni tightly and coat with cooking spray. Pour some tomato sauce on the bottom. Spread it well, especially in the corners. Put the cannelloni in the oven dish in 1 layer.

Cover the cannelloni with the remaining tomato sauce and béchamel sauce and top with the remaining Parmigiano-Reggiano. Bake them in the oven for 20 minutes, then increase the temperature to 400 degrees and bake for another 5 minutes. Serve immediately.

Nutritional Facts

Total Fat
68g
97%
Sugar
17g
19%
Saturated Fat
33g
100%
Cholesterol
210mg
70%
Carbohydrate, by difference
97g
75%
Protein
76g
100%
Vitamin A, RAE
25µg
4%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
45mg
60%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
274mg
27%
Choline, total
123mg
29%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Fluoride, F
38µg
1%
Folate, total
147µg
37%
Iron, Fe
12mg
67%
Magnesium, Mg
107mg
33%
Manganese, Mn
1mg
56%
Niacin
16mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
761mg
100%
Riboflavin
1mg
91%
Selenium, Se
89µg
100%
Sodium, Na
1304mg
87%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
196g
7%
Zinc, Zn
13mg
100%

Cannelloni Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Cannelloni Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.