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Cannelloni al ragù is the Sunday lunch showpiece of the Italian south and centre - large pasta tubes generously filled with a rich meat ragù, blanketed in velvety homemade béchamel, topped with tomato sauce and Parmesan, then baked until bubbling and golden. The dish requires patience in three separate preparations - the meat filling, the béchamel, and the tomato sauce - but the results are spectacularly rewarding. Each tube becomes a self-contained feast, its filling mingling with the creamy sauce that seeps inside during baking. The contrast between the tender pasta, the meaty filling, and the lightly browned béchamel topping makes this a deeply satisfying and comforting baked pasta. Leftovers, if there are any, taste even better the next day.
Prep
45 min
Cook
45 min
Total
90 min
Servings
4 srv
Difficulty
Hard
Calories
520 kcal
For 4 serving(s)
Per serving
Make the ragù: heat the olive oil in a pan over medium heat, cook the finely diced onion, carrot, celery, and garlic for 10 minutes until soft. Add the ground beef and cook until browned. Pour in the red wine and reduce, then add the passata. Simmer on low heat for 40 minutes until thick. Season and set aside to cool.
Make the béchamel: melt the butter in a saucepan over medium heat, whisk in the flour and cook for 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Season with salt, pepper, and nutmeg and cook until thick and smooth, about 8 minutes. Remove from heat.
Preheat the oven to 180°C (350°F). Fill the cannelloni tubes with the ragù using a piping bag or a teaspoon, packing each tube generously.
Spread a thin layer of béchamel across the base of a large baking dish. Arrange the filled cannelloni in a single layer on top.
Pour the remaining béchamel over the cannelloni, then top with any remaining ragù. Scatter the grated Parmesan evenly over the top.
Bake for 35-40 minutes until the top is golden and bubbling. Allow to rest for 10 minutes before serving.
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