Cannelloni are a whole-house smell. Onions, carrot, celery go in first — the little soffritto that makes everything taste like it took all afternoon. I brown a mix of beef and pork, let it pick up color, then stir in tomato paste and give it a minute to toast (don’t skip that bit). A small splash of red wine if there’s an open bottle, pinch of salt, slow simmer till the filling turns glossy and a little jammy. Nothing fancy, just time.
The fun part is building. I smear a thin layer of tomato sauce on the base of the dish, then pack the pasta tubes with the warm meat — piping bag if I’m organized, a small spoon if I’m not. Lay them snug, pour over a ladle or two of silky béchamel, and dust with Parmesan so the top goes spotty-gold in the oven. They’ll bubble around the edges and smell ridiculous (in the best way).
When it comes out, I force myself to wait ten minutes so it sets and slices clean. The pasta is tender, the filling juicy, and the béchamel ties it all together like a soft blanket. It’s a little rustic, a little elegant, and exactly the kind of thing that makes a table go quiet for the first bite.
For the meat filling
For the béchamel sauce
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50 g
butter
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50 g
flour
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500 ml
milk
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pinch
nutmeg, freshly grated
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to taste
salt and pepper
Other ingredients
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12
cannelloni tubes
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300 ml
tomato passata
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50 g
Parmesan cheese, grated
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Make the filling
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Sauté vegetables
Heat olive oil in a pan and gently cook onion, carrot, and celery until softened. Add garlic and stir briefly.
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Cook the meat
Add ground beef and pork, breaking it up with a spoon. Cook until browned, then add tomato paste and stir through.
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Deglaze with wine
Pour in the white wine and let it simmer until almost evaporated. Season with salt and pepper. Set aside to cool slightly before filling the pasta.
Prepare béchamel
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Make the roux
Melt butter in a saucepan, stir in flour, and cook for a minute to remove raw flour taste.
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Add milk
Gradually whisk in warm milk until smooth and creamy. Season with nutmeg, salt, and pepper. Simmer until slightly thickened.
Assemble and bake
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Fill the cannelloni
Stuff each pasta tube with the meat filling using a spoon or piping bag.
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Layer the dish
Spread a thin layer of tomato passata in a baking dish. Arrange filled cannelloni on top, cover with béchamel, then sprinkle generously with Parmesan.
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Bake
Bake in a preheated oven at 180°C (350°F) for about 35–40 minutes, until golden and bubbling. Rest for 5 minutes before serving.
Note: You can prepare the filling a day ahead — it develops even more flavor overnight.
Updated: August 30, 2025