Twice As Good Beef Pork Cannelloni
Dive into the indulgent layers of "Twice As Good Beef Pork Cannelloni," a comforting Italian-inspired recipe that combines rich flavors and hearty textures. This dish highlights a luscious filling made from a savory blend of ground beef, ground pork, creamy ricotta, and herbs, all stuffed into tender cannelloni tubes. Smothered with vibrant marinara sauce, velvety béchamel, and oozy layers of mozzarella and Parmesan cheese, this oven-baked masterpiece delivers a golden, bubbly finish that's irresistible. Perfect for a cozy family dinner or a special gathering, this recipe balances robust meatiness with creamy, cheesy decadence in every bite. Serve it with a crisp green salad and garlic bread for a truly satisfying Italian feast! Keywords: beef pork cannelloni, baked pasta recipe, Italian comfort food, creamy béchamel sauce, ricotta filling.
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Recipe Information
Ingredients
- 250 grams ground beef
- 250 grams ground pork
- 1 medium onion, finely diced
- 3 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 250 grams ricotta cheese
- 200 grams shredded mozzarella
- 50 grams grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 0.25 teaspoons ground nutmeg
- 250 grams cannelloni tubes
- 750 milliliters marinara sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 500 milliliters milk, warmed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pinch nutmeg, for béchamel
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for another minute.
Add the ground beef and ground pork to the skillet. Cook, breaking up the meat with a wooden spoon, until browned and cooked through. This will take about 8-10 minutes.
Season the meat mixture with salt, pepper, oregano, and a pinch of nutmeg. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, Parmesan cheese, egg, and chopped parsley. Stir in the cooled meat mixture until well blended.
Prepare the béchamel sauce by melting the butter in a saucepan over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux. Slowly pour in the warm milk while whisking continuously to prevent lumps. Cook until thickened, about 5-6 minutes, and season with salt, pepper, and a pinch of nutmeg.
Spread a layer of marinara sauce (about 1 cup) in the bottom of a 9x13-inch (23x33 cm) baking dish.
Using a piping bag or spoon, fill the uncooked cannelloni tubes with the meat and cheese mixture. Arrange the filled tubes in a single layer in the prepared baking dish.
Pour the remaining marinara sauce evenly over the cannelloni, ensuring all tubes are covered. Spoon the béchamel sauce on top, spreading it evenly.
Sprinkle the remaining shredded mozzarella over the béchamel layer.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the cannelloni cool for 5-10 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
4486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.2 g | 343% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 6376 mg | 277% | |
| Total Carbohydrate | 279.8 g | 102% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 53.5 g | ||
| Protein | 268.2 g | 536% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 4121 mg | 317% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2556 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
