Discover the ingredients and tips to cook homemade Cannelloni

Among the most popular traditional dishes from Italy, stuffed cannelloni are one of the best Italian dishes. Appreciated both in Italy and abroad, cannelloni are often prepared with a filling that includes cheese, cottage cheese, spinach and minced meat. The cannelloni are then covered with tomato sauce and also with béchamel and cooked in the oven.

Having become a true must of Italian cuisine, there are numerous ways to prepare cannelloni and serve authentic recipes. 

Discover the ingredients and tips to cook homemade Cannelloni with bolognese sauce

Recipe for 4 people

For egg pasta:

  • 400 g of plain flour
  • 8 egg yolks
  • 4 whole egg
  • salt

For ragù sauce:

  • 300 g of minced beef
  • 100 g of minced pork
  • 1,2 kg of peeled tomato
  • 100g of minced onion
  • 100 g minced celery
  • 100 g of minced carrot
  • 200 ml of red wine

For béchamel sauce:

  • 500ml of milk
  • 50 g of butter
  • 30 gr of plain flour
  • nutmeg to taste

Other ingredients:

  • 200 gr of grated parmesan
  • 400 g of mozzarella cheese
  • black pepper to taste
  • olive oil to taste
  • salt to taste

Cooking utensils:

  • Oven trail
  • pasta machine
  • lots of patience 🙂

After you have everything you need let´s start:


First of all we start cooking the ragu sauce

Heat the oil in a deep pan, add mince meat until nice caramelised and starts changing color, add the veggies and cook for 20 minutes all togethers, stirring occasionally . Add the red wine and cook until all the alcohol evaporated. Season with salt and black pepper. Add the peeled tomato  and cook at least 3 hours, slowly slowly.

Make sure all the flavors come together

Make the cannelloni pasta

Mix the flour with the eggs until create a ball and work it for 10 minutes. Cover with clean film and let it rest for one hour.


Make the béchamel sauce

Heat the milk in a medium saucepan, add nut meg, black pepper and salt.

Meanwhile In a small pot, heat the butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 10 minutes; slowly slowly specially at the beginning with the hot milk to combine well.

Once that béchamel sauce and ragu sauce are ready start making the cannelloni shape

Make 2mm tick of pieces 10 cm large and 15 cm long.

Now you are ready to make your egg pasta. Cut out a piece of egg pasta dough and flatten it into a rectangular shape with your hands. Put a little flour on it and begin passing it though the pasta machine. Turn the dial to the widest setting (#1) and, starting with one of the shorter sides of the rectangle, feed it through the rollers. Now fold one side of the piece of dough into the middle, then fold the other side over that to form 3 layers. Starting with one of the narrower sides of the folded dough, feed the pasta through the machine, again at the widest setting. Repeat the folding and rolling technique on the widest setting for at least a couple of times. Now you can start rolling it thinner, by turning the dial to the next narrowest setting (# 2). Roll the pasta through the machine without folding the dough between settings. Keep reducing the settings until #5 , almost the the thinnest.

Cook the rectangular pieces of pasta into the hot salty boiling water for 4 minutes. Cool down and dry with a cloth.

In the middle of the pasta pourbéchamel sauce, ragu sauce and few pieces of mozzarella just break it  by hand then roll really tight until the end.


Take a big enough oven dish to fit all your cannelloni tightly, pour 100 ml of water, a splash of E.V. Olive oil and a splash of  ragu sauce on the bottom, spread all over the trail and line the rolled cannelloni. Cover the cannelloni with the remaining béchamel sauce and ragu sauce and sprinkle with  Parmigiano Reggiano.

Bake them in the pre heated oven at 200 degree for 20 minutes.

Serve after for 10 minutes otherwise the sauce will splits.


The day after if you have any cannelloni left, eat them because they are even more delicious


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