Cannelloni Recipe
homemade pasta stuffed with beef in tomatoes sauce topped with mozzarella cheese
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Ingredients
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Pasta sheets
Beef filling
Tomato sauce
Assembly & topping
Method
Pasta sheets
- 1
Make pasta dough
On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently beat the eggs and begin incorporating flour from the edges until a shaggy dough forms. If dough is too dry, add up to 1 tablespoon water. Knead for 8–10 minutes until smooth and elastic.
- 2
Rest and roll
Wrap dough in plastic or cover with a bowl and let rest 30 minutes at room temperature. After resting, divide into 2 pieces. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1.5–2 mm thick. Cut sheets into rectangles roughly 4x6 inches (size suitable for rolling cannelloni). If you prefer, boil sheets briefly (1 minute) in salted water to soften, then cool on a towel.
Beef filling
- 3
- 4
Brown the beef
Increase heat to medium-high and add ground beef. Break it up with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if necessary.
- 5
Deglaze and season
If using, add red wine to deglaze the pan and simmer 1–2 minutes until mostly evaporated. Stir in tomato paste, dried oregano, dried basil, salt and pepper. Cook 2 minutes to toast the paste's flavor.
- 6
Finish filling
Remove from heat and stir in grated parmesan and chopped parsley. Taste and adjust seasoning. Let filling cool slightly before filling pasta sheets (warm filling can make sheets tear).
Tomato sauce
- 7
Make sauce
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add half a cup finely chopped onion and sauté 4–5 minutes until translucent. Add 1 teaspoon minced garlic and cook 30 seconds. Pour in crushed tomatoes, add salt, sugar (if using), dried basil and oregano. Bring to a gentle simmer, cover partially and cook 15–20 minutes, stirring occasionally. Adjust seasoning to taste.
- 8
Prepare baking sauce
Spread a thin layer (about 1 cup) of the tomato sauce in the bottom of a 9x13-inch baking dish to prevent sticking.
Assembly & baking
- 9
Fill and roll cannelloni
Place a pasta rectangle on a clean surface. Spoon about 2–3 tablespoons of beef filling along one long edge of each sheet, leaving a small border. Roll tightly to enclose filling. Repeat until all filling is used (should make about 10–12 cannelloni, depending on size) and place filled rolls seam-side down in the prepared baking dish on top of the sauce.
- 10
Top and bake
Spoon remaining tomato sauce evenly over the rolls so they are well covered (about 2–2.5 cups sauce total). Distribute sliced or shredded mozzarella over the top and sprinkle 1/4 cup grated parmesan. Optionally brush edges with melted butter for browning. Cover loosely with foil and bake in a preheated 375°F (190°C) oven for 25 minutes. Remove foil and bake 8–10 more minutes until cheese is golden and sauce is bubbly.
- 11
Rest and serve
Let cannelloni rest 5–10 minutes after baking to set. Garnish with fresh basil leaves, slice if desired, and serve warm.