Perfect Italian Cannelloni: A Classic Baked Pasta Recipe

I’ve mastered this traditional Italian cannelloni recipe that transforms simple ingredients into a luxurious baked pasta dish. The combination of a savory meat filling, rich tomato sauce, and melted cheese creates an irresistible comfort food experience that’s perfect for special occasions or Sunday family dinners.

The Art of Cannelloni

Cannelloni, which means “large reeds” in Italian, originated in the region of Emilia-Romagna. Unlike its cousin manicotti, authentic Italian cannelloni features a more delicate pasta tube and a finely-textured filling. This recipe stays true to those traditional roots while incorporating modern techniques for the best results.

Ingredients

For the Meat Filling

• 600g (1.3 lbs) ground meat (blend of beef and pork recommended)
• 2 large eggs
• 2 cloves garlic, minced
• 1 medium onion (150g/5.3 oz), finely chopped
• 1 teaspoon (5g) sweet paprika
• 1 teaspoon (5g) Italian herbs
• Salt and freshly ground black pepper to taste

For the Tomato Sauce

• 400g (14 oz) ripe fresh tomatoes (about 3 large)
• 3 cloves garlic, minced
• 45ml (3 tablespoons) extra virgin olive oil
• 1 teaspoon (5g) sweet paprika
• 1 tablespoon (15g) sugar
• 1 handful fresh basil leaves, chopped
• Salt and freshly ground black pepper to taste

Assembly Components

• 250g (8.8 oz) cannelloni pasta tubes (approximately 14-16 tubes)
• 200g (7 oz) mozzarella cheese, freshly grated
• 100g (3.5 oz) Parmigiano-Reggiano, freshly grated

Step-by-Step Instructions

Preparing the Meat Filling (25 minutes)

1. Heat olive oil in a large skillet over medium heat
2. Sauté finely chopped onions until translucent (5-7 minutes)
3. Add minced garlic and cook until fragrant (1 minute)
4. Add ground meat, breaking it up with a wooden spoon
5. Season with:

• Sweet paprika
• Italian herbs
• Salt and pepper

1. Cook until meat is browned and excess moisture has evaporated
2. Remove from heat and let cool for 10 minutes
3. Stir in beaten eggs until well combined

Making the Tomato Sauce (30 minutes)

1. Blanch, peel, and dice fresh tomatoes
2. Heat olive oil in a saucepan over medium heat
3. Sauté minced garlic until golden (1-2 minutes)
4. Add:

• Diced tomatoes
• Sweet paprika
• Sugar

1. Simmer uncovered for 15-20 minutes, stirring occasionally
2. Add chopped fresh basil
3. Season with salt and pepper
4. Adjust thickness if needed

Assembly Process (20 minutes)

1. Preheat oven to 180°C/350°F
2. Spread a thin layer of tomato sauce in a 9×13 inch baking dish
3. Fill cannelloni tubes:

• Use a piping bag with a small nozzle
• Or carefully spoon filling into tubes

1. Arrange filled tubes in a single layer
2. Pour remaining sauce evenly over cannelloni
3. Top with:

• Grated mozzarella
• Grated Parmigiano-Reggiano

Baking Instructions (35-40 minutes)

1. Cover dish tightly with aluminum foil
2. Bake for 25 minutes
3. Remove foil
4. Continue baking 10-15 minutes until:

• Cheese is golden brown
• Edges are bubbling

1. Let rest 5-10 minutes before serving

Professional Tips

• Use room temperature eggs for better binding
• Don’t overfill the pasta tubes – leave room for expansion
• If sauce is too thick, thin with pasta cooking water
• Score tomatoes before blanching for easier peeling
• Grate cheese fresh for better melting

Nutrition Information

Per serving (serves 6):

• Calories: 580
• Protein: 35g
• Carbohydrates: 42g
• Fat: 28g
• Fiber: 3g
• Sodium: 750mg

Serving Suggestions

Serve hot with:

• Extra grated Parmigiano-Reggiano
• Fresh basil leaves
• Crusty Italian bread
• Green salad with balsamic vinaigrette
• Light Italian red wine

This classic cannelloni recipe delivers restaurant-quality results with its perfect balance of textures and flavors. The key to success lies in the careful preparation of each component and proper assembly. Whether served for a special occasion or a family dinner, this dish is sure to impress with its authentic Italian flavors and elegant presentation.