Cannelloni Della Casa Recipe

Prepare sheets if needed

If using store-bought fresh lasagna sheets, separate them and lay on a lightly floured surface. If sheets are larger than 20 x 30 cm, trim to roughly 20 x 25–30 cm so they roll easily. Keep a lightly damp towel over sheets to prevent drying while you prepare filling.

Heat 2 tbs olive oil in a large skillet over medium heat. Add the finely diced onion and cook, stirring, until translucent, about 5–7 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant (do not let burn).

Increase heat to medium-high, add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper while cooking.

Add the chopped fresh spinach in batches, stirring until wilted and any excess moisture has mostly evaporated, about 3–4 minutes total. Transfer the meat-spinach mixture to a bowl and let cool 5–10 minutes.

Once lukewarm, stir in the ricotta, 60 g grated Parmesan, and the lightly beaten egg. Add 1 tsp ground nutmeg and 1 tsp freshly ground black pepper (adjust to taste). Mix thoroughly until evenly combined. Taste and adjust salt and pepper as needed. The mixture should be moist but firm enough to pipe or spoon — if too loose, chill 10–15 minutes to firm up.

In a medium saucepan, warm 1 tbs olive oil over medium heat. Add the crushed garlic and cook 30 seconds until fragrant.

Add the canned crushed tomatoes, 1 tbs tomato paste, 1 tsp dried oregano, 1 tsp sugar (optional), 1 tsp salt and 1/2 tsp black pepper. Stir to combine.

Bring to a gentle simmer, reduce heat to low and simmer uncovered for 12–15 minutes to thicken slightly and develop flavor. Taste and adjust seasoning. Keep warm.

Preheat oven to 190°C (375°F). Lightly spread 1 cup (about 240 g) of the warm tomato sauce in the bottom of a 9x13 inch (23x33 cm) baking dish to prevent sticking.

Working with one pasta sheet at a time on a floured surface, place about 3–4 heaping tablespoons (or a line of filling about 2 cm wide) of the meat-spinach mixture along one short edge of the sheet, leaving a 1 cm border at the edges.

Carefully roll the sheet away from you to form a neat cylinder (cannellone). Place the roll seam-side down in the prepared dish. Repeat with remaining sheets and filling; you should have 8 rolls that fit snugly in a single layer (trim/piece leftover sheets to make extra rolls if needed).

Pour the remaining warm tomato sauce evenly over the assembled rolls, ensuring sauce gets between them. Sprinkle the shredded mozzarella evenly over the top, then grate the remaining 50 g Parmesan over everything. Dot the surface with the unsalted butter cut into small pieces to help browning.

Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10–12 minutes, or until the cheese is melted, bubbling and lightly browned.

Let the cannelloni rest for 5–7 minutes out of the oven so the sauce settles. Garnish with fresh basil leaves before serving. Serve 2 rolls per person (or 3 if larger appetite).