Traditional Italian Cannelloni: The Pasta Roll-Up That’ll Steal Your Heart

Imagine tender pasta tubes stuffed with creamy ricotta, savory ground meat, and just the right amount of cheese—then baked in a rich tomato sauce until bubbly. Cannelloni doesn’t just feed you; it hugs your soul. This isn’t some trendy TikTok food hack.

It’s centuries of Italian nonnas perfecting the art of comfort food. Why settle for sad, dry lasagna when you can have these flavor-packed rolls? And no, store-bought won’t cut it.

Ready to level up your pasta game?

Why This Recipe Slaps

Cannelloni is the underrated hero of Italian cuisine. It’s versatile—stuff it with meat, spinach, or even seafood—and it’s impossible to mess up if you follow the basics. The contrast between the silky filling, al dente pasta, and tangy tomato sauce is next-level.

Plus, it’s a showstopper. Bring this to a dinner party, and suddenly you’re the person who “knows how to cook.”

Ingredients You’ll Need

12 cannelloni tubes (or fresh pasta sheets if you’re fancy)
1 lb ground beef or pork (or both—we don’t judge)
15 oz ricotta cheese (whole milk, because skim is a crime)
1 egg (the glue holding your filling together)
2 cups tomato sauce (homemade or jarred, but don’t tell Nonna)
1 cup mozzarella, shredded (for that gooey top layer)
½ cup Parmesan, grated (the salty kick)
1 tsp garlic powder (because fresh garlic is too much work)
Salt, pepper, and a pinch of nutmeg (trust us on the nutmeg)

Step-by-Step Instructions

Cook the pasta. Boil the cannelloni tubes for 8-9 minutes until al dente. Drain and let them cool.
Pro tip: Lay them flat so they don’t stick together like a bad relationship.
Brown the meat. In a pan, cook the ground beef or pork until no pink remains. Drain the fat unless you’re into that.
Mix the filling. Combine ricotta, egg, cooked meat, garlic powder, salt, pepper, and nutmeg in a bowl. Taste it.
Adjust. Repeat.
Stuff the tubes. Use a spoon or piping bag to fill each cannelloni tube. No piping bag?
A Ziploc with the corner snipped works. Improvise.
Layer and bake. Spread half the tomato sauce in a baking dish. Arrange the stuffed cannelloni on top.
Cover with the rest of the sauce and sprinkle with mozzarella and Parmesan. Bake at 375°F for 25-30 minutes until golden and bubbly.

How to Store Leftovers (If Any)

Let the dish cool, then cover it tightly with foil or transfer it to an airtight container. It’ll last in the fridge for 3-4 days.

To reheat, pop it in the oven at 350°F until warm (about 15-20 minutes). Freezing? Wrap it well, and it’ll keep for 2-3 months.

Thaw in the fridge overnight before reheating.

Why This Recipe Is Worth the Effort

Cannelloni is a complete meal—protein, carbs, and veggies (if you add spinach). It’s freezer-friendly, crowd-pleasing, and secretly easy once you get the hang of stuffing those tubes. Plus, it’s a great way to use up leftover meat or cheese.

IMO, it’s the ultimate comfort food with a fancy facade.

Common Mistakes to Avoid

Overcooking the pasta. It’ll get mushy when baked. Al dente is the way.
Skimping on seasoning. Taste your filling before stuffing. Bland filling = sad life.
Using watery sauce. Too much liquid turns your dish into a soup.
Thicken it if needed.
Stuffing too tightly. The tubes can split. Gentle hands win here.

Swaps and Alternatives

No cannelloni tubes? Use lasagna sheets—roll them up with the filling.

Vegetarian? Swap the meat for spinach and mushrooms. Gluten-free?

GF pasta sheets exist. For a lighter version, try cottage cheese instead of ricotta (but don’t expect applause).

FAQs

Can I make cannelloni ahead of time?

Absolutely. Assemble it, cover, and refrigerate for up to 24 hours before baking.

Add 5-10 minutes to the baking time if it’s straight from the fridge.

What’s the best cheese combo?

Ricotta for creaminess, mozzarella for meltiness, and Parmesan for flavor. But feel free to experiment with fontina or pecorino.

Can I freeze unbaked cannelloni?

Yes! Freeze it before baking, then thaw overnight in the fridge.

Bake as directed, adding extra time if needed.

Why does my filling taste bland?

You didn’t salt it enough. Or you forgot the nutmeg. Or both.

Season aggressively.

Final Thoughts

Cannelloni is the kind of dish that makes you look like a kitchen pro with minimal effort. It’s hearty, customizable, and downright delicious. FYI, once you master this, there’s no going back to sad, uninspired pasta nights.

So grab those tubes, stuff them like your happiness depends on it (it kinda does), and bake your way to glory.