This creamy, cheesy cannelloni is a comforting Italian classic! Made with a rich beef and pork filling, smooth béchamel sauce, and a simple tomato base, it’s packed with flavour. The double cheese topping gives it a golden, bubbly finish. Perfect for a hearty family meal or a special dinner, and even better when made ahead!
Ingredients Needed
For the Filling:
- 3 tbsp olive oil
- 1 onion, very finely chopped
- 1 carrot, very finely chopped
- 2 celery sticks, very finely chopped
- 300g (10oz) minced beef
- 300g (10oz) minced pork
- 1 large garlic clove, crushed
- 3 tbsp tomato purée
- 75ml (2½fl oz) red wine
- 1½ tbsp chopped fresh thyme
- Salt and freshly ground black pepper
For the Béchamel Sauce:
- 600ml (1 pint) full-fat or semi-skimmed milk
- 1 bay leaf
- A few black peppercorns
- ¼ onion
- 40g (1¼oz) butter
- 40g (1¼oz) plain flour
- A few gratings of nutmeg
For the Tomato Sauce:
- 680g jar passata
- 200ml (7fl oz) water
- ½ tbsp chopped fresh thyme
- Salt and freshly ground black pepper
Other Ingredients:
- 18 cannelloni tubes
- 75g (2½oz) mature Cheddar cheese, coarsely grated
- 40g (1¼oz) Parmesan cheese, coarsely grated
How To Make Cannelloni with Double Cheese Sauce
- Cook the Meat Filling: Heat the olive oil in a large frying pan over medium heat. Add the onion, carrot, and celery, cooking for 10 minutes until soft. Stir in the minced beef, pork, and garlic, and cook for another 5 minutes until browned.
- Season and Simmer: Stir in the tomato purée, red wine, 1 tbsp of thyme, and some salt and pepper. Cook for 10 minutes, stirring often, until most of the liquid evaporates. Set aside.
- Make the Béchamel Sauce: In a small pan, heat the milk with the bay leaf, peppercorns, and onion quarter until just boiling. Remove from the heat, cover, and leave to infuse for 30 minutes. Strain. Melt the butter in a saucepan, add the flour, and cook for 1–2 minutes. Gradually whisk in the strained milk and whisk until thick. Season with nutmeg, salt, and pepper.
- Prepare the Tomato Sauce: Heat the passata with 200ml of water, the remaining thyme, and some salt and pepper. Simmer gently for a few minutes.
- Assemble the Dish: Spread half the tomato sauce on the bottom of a 35x25cm (14x10in) baking dish. Mix 6 tbsp of the béchamel into the meat filling. Fill the cannelloni tubes with the meat mixture and arrange them in the dish. Pour over the remaining tomato sauce, ensuring it runs between the tubes.
- Top and Rest: Pour the remaining béchamel over the top and shake the dish slightly to spread it evenly. Sprinkle with the Cheddar and Parmesan. Let it rest for at least 2 hours or overnight for best results.
- Bake: Preheat the oven to 190°C (fan 170°C/375°F/Gas 5). Bake for 45 minutes until golden and bubbling. Check for doneness by piercing a tube with a skewer—it should be soft. If needed, bake a little longer.
Recipe Tips
- Easy Filling Tip: Use a piping bag or small spoon to fill the tubes neatly.
- Béchamel Secret: Infusing the milk adds extra flavour to the sauce.
- Best Texture: Letting the dish rest before baking helps the pasta absorb the sauce.
How To Store & Reheat Leftovers
Storing in the Fridge: Let the dish cool completely, then cover and refrigerate for up to 3 days.
Freezing: Assemble but do not bake. Cover well and freeze for up to 3 months. Thaw overnight in the fridge before baking as instructed.
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